Barbecued Soy-butter Mushroom Kebabs
By OcadoLife
Published on 01 July 2026
With their meaty texture and frilly edges, oyster mushrooms are made for cooking over fire and make a great veggie option for a BBQ. A simple soy-butter glaze and a quick turn over the heat results in juicy, rich, savoury flavours in these Barbecued Soy-butter Mushroom Kebabs from food writer and recipe developer Helen Graves.
Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 50ml olive or sunflower oil
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 tbsp light soy sauce
- 600g oyster mushrooms, torn if large
- 50g unsalted butter
- 3 (approx.) garlic cloves, crushed
- 4 flatbreads, warmed, to serve
- 4 dollops mayonnaise, to serve
- 80g bag salad leaves, to serve
- 1 tbsp toasted sesame seeds, to serve
Method
Step 1
Combine the oil with the maple syrup, rice vinegar and 1 tbsp light soy sauce. Add the oyster mushrooms and toss to coat.Step 2
In a pan, melt the butter with the garlic cloves; remove from the heat and stir in the remaining 2 tbsp light soy sauce.Step 3
Thread the mushrooms onto skewers; brush with the soy-butter mixture. Grill for 8-10 mins, turning and basting frequently, until softened and caramelised. Serve brushed with the remaining soy butter on the warm flatbreads with mayonnaise, salad and a scattering of sesame seeds.