3 hours ago
4
Marinated in punchy chermoula, these vegan mushroom skewers are a vegetarian barbecue hero. Use the leftover marinade as a zesty dressing.
Mushrooms in a punchy, herb-driven North African marinade that doubles as a dressing – what’s not to like? Use any leftover chermoula on all manner of things, from your morning eggs to your lunchtime sandwich.
If you happen to have leftover mushrooms, I cannot begin to tell you how good they are with a hunk of hot flash-fried halloumi in a burger.
Ingredients
a generous lug of olive oil
200g white oyster mushrooms
200g fresh shiitake mushrooms
CHERMOULA (MAKES ABOUT 1 CUP)
180ml (¾ cup) olive oil
½ preserved lemon, peel only, chopped
½ cup flat-leaf parsley leaves
½ cup coriander leaves
4 garlic cloves, peeled
½ tbsp coriander seeds, toasted and crushed
½ tbsp cumin seeds, toasted and crushed
2 tsp Aleppo pepper
1 tsp sumac
1 tsp sweet smoked paprika
1 tsp turmeric
1 tsp sea salt flakes
Method
Step 1
To make the chermoula, add the ingredients to a blender or food processor and blitz until combined but still a little chunky. This will keep in a lidded jar in the fridge for a few weeks.
Step 2
Thread the mushrooms onto five skewers.
Step 3
Heat the barbecue hot plate to medium heat. Drizzle a splash of olive oil over the hot plate and add the skewers. Cook for 1 minute or so, then spoon over a few tablespoons of the chermoula, turning the skewers regularly so the mushrooms cook evenly. Continue to cook until the mushrooms get some colour but are still slightly firm, between 3 and 5 minutes.
Step 4
Transfer them to a serving platter, spoon over a little more chermoula, and serve immediately.
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