Enjoy a plant-based feast on your BBQ with spicy King Oyster mushrooms. Marinate the mushrooms in Middle Eastern inspired spices and cook in a cast iron skillet over hot coals to create the perfect shawarma char. Serve the mushrooms with flame grilled flatbreads, hummus, pickled cucumbers and jalapeno peppers for a mouthwatering mix of fiery flavours.
Serves: 4
Prep Time: 10 minutes (plus ½ hour to marinate)
Cooking Time: 10 minutes
Ingredients:
- 500g King Oyster mushrooms
- 2 tsp smoked paprika
- ½ tsp chilli powder
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 2 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt
- 2 tbsp olive oil
- 2 garlic cloves, peeled and crushed
- 2 garlic cloves, unpeeled
- 2-3 red chillies
To Serve:
- ½ large cucumber, thinly sliced
- 1 tsp sumac
- 1 tsp salt
- Juice of ½ lemon
- 1 small bunch flat leaf parsley, leaves picked and finely chopped
- 4 large flatbreads
- Hummus or Greek yoghurt
- Pickled jalapeno peppers
You will need a cast iron skillet to cook the mushrooms on the BBQ. Cast iron’s ability to absorb and distribute heat evenly ensures vegetables cook perfectly well in their juices and the flavours of the oil, for soft centres and delectably charred edges.
Method:
- Place the dry spices in a cast iron skillet and cook over a moderate heat for 2-3 minutes until fragrant. Remove to a small bowl with the salt, olive oil and crushed garlic. Stir to combine and set aside.
- Slice the mushrooms in half lengthways. Lightly score the cut side of the mushrooms with a diagonal crisscross pattern. This helps the mushrooms absorb the spice mixture and allows them to cook evenly.
- Place the mushrooms in a shallow bowl and coat with the spice mixture. Leave to marinate for at least half an hour.
- To make the pickled cucumber, place the cucumber in a bowl. Add the sumac, salt, lemon juice and parsley. Mix well and leave to pickle while you cook the mushrooms.
- Place the cast iron skillet back on the preheated BBQ. Heat for a few minutes then add a drizzle of olive oil, the unpeeled garlic and red chillies. Add the mushrooms to the skillet cut side down and cook for 4-5 minutes until golden and crispy. Turn the mushrooms halfway through cooking. You may need to cook the mushrooms in batches.
- Warm the flatbreads on the BBQ. Remove the mushrooms, chillies and garlic. Discard the charred chillies and garlic (they add flavour to the cooking oil). Alternatively, squeeze the sweet flesh from the garlic to spread on the flatbreads and slice the chillies to serve with the mushrooms.
- To serve. Spread the flatbreads with hummus or Greek yogurt. Divide the mushrooms between the flatbreads and top with charred red chillies, pickled cucumber and jalapeno peppers.
