45min 4 ppl
Vegan Mushroom Ping Skewers
41 minutes
4 people
Medium31–60 min or 7–12 steps
41 min · 7 steps
Medium: 31–60 min or 7–12 steps
140 kcalper person
Protein 6g
Carbs 14g
Fats 8g
About this dish
Thick oyster mushroom pieces take on the same coriander root and palm sugar marinade as the classic skewer, grilling into a smoky, savoury starter with no substitution left half-finished.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Oyster mushroomstorn into large pieces500 g
- Coriander rootfinely chopped4
- Garlic clovescrushed6 clove
Tins & Jars
- Coconut Milkfor basting60 ml
Dried Goods
- Palm sugargrated40 g
- Bamboo skewerssoaked in water for 30 minutes12
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oil1 tbsp
- Vegetarian oyster sauce1 tbsp
- Light soy sauceextra, in place of fish sauce1 tbsp
Utensils
- Mixing bowl
- Bamboo skewers
- Griddle pan
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the coriander root, garlic, white pepper, palm sugar, light soy sauce and vegetable oil into a smooth marinade paste.
Approx. 8 minutes
2
Add the vegetarian oyster sauce and the extra light soy sauce, then toss the mushroom pieces through the marinade to coat.
Approx. 5 minutes
3
Leave to marinate at room temperature for 15 minutes so the mushrooms take on the flavour.
Approx. 2 minutes
4
Thread the mushroom pieces onto the soaked bamboo skewers, packing them snugly.
Approx. 8 minutes
5
Heat a griddle pan over medium-high heat until shimmering.
Approx. 4 minutes
6
Grill the skewers for 3 minutes per side, brushing with coconut milk each time you turn them, until the mushrooms are charred and tender.
Approx. 12 minutes
7
Transfer the skewers to a plate and serve warm.
Approx. 2 minutes
