King Oyster Mushroom And Shishito Skewers With Harissa Sauce
2
- Prep Time10 mins
- Total Time15 mins
(Recipes and food styling by Eshun Mott; produced by Aimee Nishitoba; photography by Christie Vuong; prop styling by Madeleine Johari)
Shishito peppers and oyster mushrooms cook quickly on the grill and make for a juicy, flavourful combination. A sauce made with harissa paste and honey and vinegar adds complexity and heat. Ensure crispy mushrooms by keeping them as dry as possible before grilling.—Eshun Mott
Ingredients
2 tbsp harissa paste
2 tsp honey
1 tsp balsamic vinegar
6 tbsp olive oil, divided
1 227 g bag shisito peppers
200 g baby king oyster mushrooms, halved lengthwise if thick
salt and pepper, to taste
Instructions
Combine harissa, honey and vinegar in a small bowl. Taste and whisk in up to 2 tbsp oil to decrease the spice level as desired. Set aside.
Preheat barbecue to high. Toss peppers and mushrooms with remaining 4 tbsp oil and season with salt and pepper. Divide among 6 metal skewers (or wooden skewers that have been soaked for 30 min).
Grill for 3 minutes, lid closed and turning once halfway, until vegetables are grill-marked and tender. Transfer to a serving platter and drizzle with harissa sauce.