Oyster mushroom skewers

These oyster mushroom skewers are an absolute favourite, inspired by Bubala's charred mushrooms, and they take centre stage on the plate every time I make them. They’re salty, smoky, meaty in texture, and packed with flavour. They don’t necessarily look that beautiful, but I promise you, they're the dish people always for the recipe, as soon as they’ve tried them.

Where this one sits nutritionally

Oyster mushrooms are a great source of potassium, they contain B vitamins including some B2 and B3, and they're naturally low calorie before the marinade goes anywhere near them. The soy sauce and agave in the marinade add a bit of sodium and sugar, and the oil brings some richness, but you're using a relatively small amount across 400g of mushrooms. Mushrooms also bring their own plant compounds and antioxidants that don't get talked about nearly enough.

This is a great one to serve alongside something more protein-forward, tofu, tempeh, or a bean-based dish, so the plate as a whole ends up properly balanced. On its own it's about flavour and texture, and that's exactly what it's there for.

70g soy sauce

70g agave syrup

100ml rapeseed oil

10g garlic (finely grated)

10g cumin seeds

400g oyster mushrooms

6 skewers

Method

Toast the cumin seeds, then grind in pestle & mortar.

Make the marinade: In a mixing bowl, whisk together the soy sauce, agave syrup, and oil. Add the finely grated garlic and the toasted cumin seeds.

Marinate the mushrooms: Tear any large oyster mushrooms into smaller chunks. Add them to the marinade, tossing to coat evenly. Leave to marinate for 30 minutes.

Skewer the mushrooms: After marinating, thread the mushrooms onto the skewers, folding them over to create more texture.

Reduce the marinade:Set over medium-high heat and reduce until thick and syrupy.

Grill the skewers: Fry over a medium heat for about 10 minutes, turning regularly, until golden and caramelised.

Serve: Transfer to a plate and drizzle with the reduced marinade. Enjoy!