Juicy, aromatic herb mushroom skewers for the grill or the pan. Deliciously marinated with sweet and sour "sticky" sauce, they are the perfect vegan alternative for those who like it low calorie and high protein on the grill.
Herb mushrooms do not need to be cleaned unless there is soil residue on the mushrooms. Cut the style a little, if there are still remnants of soil and straw.
FOR THE SAUCEAdd tamari, maple syrup, raw cane sugar, rice wine vinegar, lime juice, garlic granules, ginger and chili to a small saucepan and heat.
120 ml Tamari, 60 ml maple syrup, 40 g Raw cane sugar, 1,5 tbspn Rice wine vinegar, 15 ml Lime juice, ½ tbspn Garlic granules, ½ tbspn Ginger, 1 Bird Eye Chili or other chili of choice
Mix water and cornstarch in an extra bowl and pour into the pot while stirring. Bring to a boil and simmer for 6-8 minutes. Remove from heat and set aside.
60 ml Water, 1 tbspn Cornstarch, 1,5 Liter Boiling water
Heat water and provide a heatproof bowl. Put in herb mushrooms (already sliced) and pour hot water over them. Let stand for 5 minutes and then strain.
FOR THE SKEWERS Provide herb oyster slices and spring onion and wooden skewers.
8 Piece Herb mushrooms, ½ Confederation bunch green onion
On each skewer, alternate slices of herbed mushroom and green onion. At the end, stick a firm scallion on top of each to keep everything firm. Repeat until all mushroom slices are consumed.
Pour Sticky Sauce into a baking dish and place skewers inside. Turn and marinate briefly.
TIP: Preferably prepare a day in advance and leave to marinate in an airtight container in the refrigerator overnight.
Heat a frying pan, add olive oil. Alternatively, fire up grill and sear or grill for 3-4 minutes on each side.
Enjoy with additional sauce and side dishes of your choice.