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KING OYSTER MUSHROOM YAKITORI SKEWERS
PORTION
4
PREPARATION
25 min
COOKING
25 min
Tender, flavourful, and just a little caramelized, these skewers go perfectly with noodles, a fresh salad, and crunchy nuts. Easy to make, this recipe is a true taste adventure that really puts the oyster mushrooms in the spotlight!
Ingredients
200 g king oyster mushrooms, cut lengthwise
1 block extra-firm tofu, cut into chunks
360 g rice vermicelli
SOY AND LIME GLAZE
1 cup low-salt soy sauce
1 cup water
½ cup sugar
¼ cup rice vinegar
Juice of 1 lime
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1 tbsp chili flakes
3 tbsp cornstarch mixed with 5 tbsp water
PICKLED VEGETABLE SALAD
1 cucumber, thinly sliced
6 asparagus spears, thinly sliced
5 spring onions, thinly sliced
½ cup rice wine vinegar
2 tbsp maple syrup
1 tsp coriander seeds
1 tsp chili flakes
Pinch of sea salt
GARNISH
Cashew nuts
Thai mint
Preparation
Preheat the oven to 180 °C (350 °F).
Thread the mushrooms and tofu onto skewers and set aside.
Meanwhile, place all the glaze ingredients (except the cornstarch) in a saucepan over medium heat. Bring to a simmer and let cook for 5 minutes before whisking in the cornstarch and water mixture.
The sauce should thicken into a nice glaze consistency. If it becomes too thick, add a little water. If it’s too thin, add a bit more cornstarch-water mixture or let it reduce further.
Grill the skewers on a hot grill pan or BBQ. When they start to brown, brush them with the glaze. Cook for 4 to 5 minutes on each side, then transfer to a baking tray and finish cooking in the oven for 15 minutes.
Meanwhile, toss the salad ingredients together in a small bowl.
When the skewers are cooked, serve with the noodles and salad, then garnish with cashews and fresh mint.
Recipe adapted from Gaz Oakley – King Oyster Mushroom & Tofu Yakitori
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