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Barbecued Soy-butter Mushroom Kebabs

By OcadoLife
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,…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

11 total
  • 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

3 steps

  1. 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.

  2. 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.

  3. 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.