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mushroom shawarma mushroom shawarma
Method

We used meaty oyster mushrooms for this recipe but you can try other wild or chestnut mushrooms for a similar effect. We were blown away by this recipe which we developed for our vegetarian recipe collection – who needs meat when you can cook with these intensely flavoured ingredients!

1. Marinade the oyster mushrooms in hoisin sauce and leave for 30 minutes. Meanwhile soak the wooden skewers in warm water.

2. Thread the mushrooms onto the skewers and push together.

3. Prepare your BBQ or smoker and bring to a medium heat. Use either a light or medium flavoured wood chips – the mushrooms can take a decent hit of smoked. Try pear or alder wood chips, protected either in foil or in a stainless steel smoker box and place on your heat source

4. Place the mushroom skewers on your grill rack and leave to cook turning frequently. Close your BBQ lid in between turning to capture the smoke flavour. Allow to brown slowly.

5. For the full vegetarian dish, serve with pickled red onions and our romanesco cauliflower steaks (see separate recipe)

6. To make the pickled red onions you need to prepare these just a few hours in advance using the quick pickling method. Heat 300ml of cider vinegar with around 3 tablespoons of caster sugar and a1 tablespoon of sea salt flakes or coarse crystals. Add your own mix of whole crushed spices including peppercorns, bay and coriander seeds. Halve the onions and slice thinly, load into a kilner jar and pour over the hot pickling mix and seal. These quick pickles will be ready to eat in a couple of hours, or keep in the fridge for up to 6 weeks if unopened. They make a delicious relish for BBQ meats and veg.

 

INGREDIENTS

  • 500g oyster or wild mushrooms
  • Hoisin sauce
  • Wooden BBQ skewers

For the pickle

  • 2 red onions
  • 300ml cider vinegar
  • 3 tablespoons caster sugar
  • 1 tablespoons sea salt flakes or crystals
  • mixed whole spices such as peppercorns, bay, coriander
  • kilner jar

Wood Chips

  • Alder or Pear chips

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