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Prep
20m
Cook
30m
Total
50m
Prep
20m
Cook
30m
Total
50m
Ingredients
Method
Turn cooking mode on
For The Mushrooms
1.
Preheat the oven grill around 200–220°C. Thinly slice all of the mushrooms.
2.
For the portobello and flat mushrooms, slice them into thin ribbons so they can fold easily onto the skewers.
3.
For the cup mushrooms, slice them into thin whole cross-sections rather than ribbons.
For The Harissa Preserved Lemon Marinade
1.
In a bowl, whisk together the harissa paste, extra virgin olive oil, tamari, maple or honey, preserved lemon, garlic, smoked paprika and black pepper.
2.
Taste and adjust if needed. It should be salty, tangy, smoky, slightly sweet and a little spicy.
3.
Add the sliced mushrooms to the marinade and toss very gently to coat. Be careful not to overmix or snap the mushroom slices. The glaze will soften them slightly, which helps them bend and fold more easily onto the skewers.
4.
Thread the mushrooms onto skewers, alternating folded portobello and flat mushroom ribbons with the thin cup mushroom cross-sections.
5.
Fold the portobello and flat mushroom ribbons into little S-shapes or accordion-style folds as you thread them, so they create that ruffled kebab look.
6.
Place the skewers onto a lined baking tray.
For Cooking
1.
Place the mushroom kebabs under the oven grill and cook for 10–12 minutes, or until the mushrooms are starting to soften, darken and caramelise.
2.
Carefully flip the skewers over, then brush with any leftover glaze.
3.
Return to the oven grill for another 8–12 minutes, or until the mushrooms are golden, sticky and slightly charred.
4.
Keep an eye on them as they cook, as the glaze can caramelise quickly under the grill. If needed, brush with a little extra olive oil while cooking to help them stay glossy and golden.
For The Avocado Yoghurt Brain Sauce
1.
Add the avocado, Greek yoghurt, extra virgin olive oil, parsley, pepitas, lemon juice, sea salt and black pepper to a blender or food processor.
2.
Blend until smooth, creamy and spoonable.
3.
Taste and adjust with extra lemon, salt or pepper if needed.
For Serving
1.
Spread the avocado yoghurt brain sauce onto a serving plate.
2.
Lay the mushroom kebabs over the top.
3.
Finish with pickled red onions, fresh parsley or coriander, lemon wedges, freshly cracked black pepper and a drizzle of extra virgin olive oil.
4.
Serve warm.
For
2
M
I
For The Mushroom Kebabs
3 - 4
Portobello mushrooms, large
3 - 4
Flat mushrooms
3 - 4
Cup mushrooms
1 - 2
tbsp
Olive oil, for brushing
For The Harissa Preserved Lemon Glaze
2
tbsp
Harissa paste
1
tbsp
Extra virgin olive oil
1
tbsp
Tamari
1 - 2
tsp
Maple syrup, or honey
1 - 2
tbsp
Preserved lemon, finely chopped
1
Garlic clove, finely grated
1
tsp
Smoked paprika
Black pepper, freshly cracked
For The Avocado Yoghurt Brain Sauce
1/2
Avocado, ripe
1
cup
Greek yoghurt
2
tbsp
Extra virgin olive oil
1
handful
Parsley, large
1/4
cup
Pepitas
1
Lemon juice, of lemon
Sea salt
Black pepper, freshly cracked
For Serving
Parsley, fresh or coriander
Pickled red onions
Lemon wedges
Extra virgin olive oil, to finish
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