Oyster Mushroom Skewers
Sam McCallum’s fave share plate
After an impressive share plate that’s guaranteed to satisfy - and wow - your lunch or dinner guests?
This recipe from Head Chef Sam McCallum champions fresh local ingredients with the star of the show being oyster mushrooms, an organic superfood generously doused here in a zesty fermented tomato and red pepper sauce.
Inspired by summertime barbecues and vacation eats, this dish from our menu is the ideal option for entertaining, especially in the warmer seasons.
Sam’s oyster mushroom skewers can be made in advance of your BBQ or dinner party. The only thing to remember is to get in early on the sauce preparation.
This nutritious, immune-boosting dish is also vegetarian and vegan friendly.
Recipe
Serves 1-2
Ingredients
Fermented Tomato & Red Pepper Sauce
1 tomato
1 red capsicum (seeds removed)
Salt
Oyster Mushroom Skewers
250g Oyster mushrooms
3/4 cup Mirin
25ml Mount Zero Frantoio Extra Virgin Olive Oil
10-15ml Kombu vinegar or white wine vinegar
Method
Fermented Tomato & Red Pepper Sauce
Roast the tomato and red capsicum in the oven at 200 degrees Celsius until blistered. Place both in the blender and blitz until smooth.
Strain remaining skins and seeds through a fine sieve. Add 1 tsp salt and mix well before storing in a container at room temp with the lid slightly popped (to allow air to escape) for at least 5 days.
After 5 days blend the mix again then place it in an airtight container for future use. Fermentation will pause once refrigerated.
Oyster Mushroom Skewers
Toss mushrooms in a mixing bowl with the mirin and a few pinches of salt.
Pop mushrooms into a steamer for 3-5 mins before cooling in the fridge for 10-15 mins.
Skewer the mushrooms evenly onto 3 or 4 skewers and set aside.
Turn BBQ, charcoal grill or cast iron pan on high heat, cook the mushroom skewers for 3-4 mins each side until golden with some nice char on them.
Put 1 cup sauce into a saucepan on low medium heat and bring to a low simmer.
Using a whisk or immersion blender, add the frantoio olive oil and the vinegar to the sauce and mix well.
Spoon the sauce over the mushroom skewers and finish with another drizzle of olive oil.
Sam’s top tips
● Finish the sauce with fresh chopped parsley and chives
● Serve a lemon or lime wedge for added acidity
● Make your fermented sauce in bulk to store in the fridge for later use
● Pack mushrooms tightly on skewer as they will shrink during cooking
● Use a charcoal grill if you've got one!
