Oyster Mushroom Skewers
Meaty and Delicious Mushroom Skewers perfect for the BBQ!
Ingredients
- 8 oz Oyster Mushrooms
Marinade
- 1 Tbsp BBQ Rub
- 2 tsp Soy Sauce
- 1 Tbsp Hot Sauce
- 2 Tbsp Vegan Mayo (or Neutral Oil)
- 1 Tbsp Water
- 1 tsp Vinegar (or Lemon Juice)
Instructions
- Separate the mushrooms from their clusters. Cut off any long stems (you can use them in another recipe). Wash if necessary with as little water as possible and patting them dry. I don't do this unless they are visibly dirty however.
- Make the marinade by whisking everything in a bowl large enough for the mushrooms. Then add the mushrooms and, with clean hands, gently toss them in the marinade until fully coated.
- Add the mushrooms to a Skewer and pack them relatively tight, this will help them stay in place when we flip them.
- Heat up a BBQ Grill (or large skillet on the stove top) over medium high heat. Fold up a paper towel into a small square, dip it in some high smoke point oil. Then grab it with a pair of tongs, and grease the grill with the oil soaked paper towel. This will help the mushrooms from sticking.
- Add the mushroom skewers. If your grill is hot enough you should immediately see some smoke coming off of it. The mushrooms need to cook out all their water before they can get browned. This will take anywhere from 8 - 15 minutes. Just let them sit, and flip them every 4 - 5 minutes.
- Once you notice the mushrooms getting browned, check them more frequently. A little char is nice, but you don't want to burn them. Flip them as often as you see fit. You can brush on some BBQ Sauce if you like towards the end. Cook the sauce for a minute or 2 just to caramelize it, careful not to burn it.
- Once the mushrooms are cooked to your liking, remove from grill and set aside. Let them cool for a few minutes and then serve as you like! Eat then straight off the skewer or serve on a bun with some BBQ Sauce and Coleslaw or Chimichurri and Pickled Onions!
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