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Oyster Mushroom Yakitori – Season
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Oyster Mushroom Yakitori

Season Kitchen · In Season

Oyster Mushroom Yakitori

Yakitori usually means chicken: small skewers, grilled hard, glazed in a sweet-savoury sauce. This is the same idea with oyster mushrooms in place of the chicken, and they take to it better than you might expect. Torn, marinated in tamari and toasted coriander, then charred until the edges crisp, they pick up a meaty bite and a deep, savoury glaze. The kind of thing that holds its own next to whatever else is on the barbecue, rather than sitting at the edge as the token vegetable.

Cook them outdoors over flame or indoors on a griddle. Both work.

Serves 6-8 Prep 1 hour Cook 30 minutes

You'll need

For the skewers

  • 600goyster mushrooms
  • 200mltamari
  • 80mlvegetable oil
  • 50gdate syrup (or maple syrup or honey)
  • 1 tbspcoriander seeds
  • 2 clovesgarlic, minced (optional)
  • 5gginger, minced (optional)

Method

  1. Toast the coriander

    Toast the coriander seeds in a dry pan over medium-low heat, shaking the pan now and then, until they darken a shade and turn fragrant. Most of the flavour starts here, so don't rush it.

  2. Grind

    Tip the seeds into a pestle and mortar and grind them coarsely. You want texture, not powder.

  3. Make the marinade

    In a large bowl, combine the tamari, vegetable oil, date syrup and the ground coriander. Add the garlic and ginger if you're using them. Mix well.

  4. Prepare the mushrooms

    If the oyster mushrooms look dusty or carry a little soil, wipe them with a damp cloth. Don't rinse them under the tap, or they'll go soggy. Tear the smaller ones into pairs and leave the large ones whole. Add them to the marinade and turn gently to coat, then leave for at least 30 minutes. A Season Silicone Lid is handy for covering the bowl while they sit.

  5. Skewer

    Thread the mushrooms onto wooden skewers. If they're going on the barbecue, soak the skewers in water for 30 minutes first so they don't catch.

  6. Cook

    Heat the Season Cast Iron Wide Reversible Griddle across two hobs until it's properly hot, then brush the surface with a little oil. Lay the skewers down and press gently so they make full contact. Char on one side, then turn and char the other.

    Serve hot, straight off the griddle.

Cook like it matters.

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