Thai Basil Oyster Mushroom Skewers
These Thai Basil Oyster Mushroom Skewers are packed with rich umami flavour and finished with fragrant Thai basil, fresh lime and crispy shallots. Light, vibrant and full of texture, they’re perfect for sharing as a flavour packed plant-based meal.
Serves: 2
Ingredients:
For the skewers
- 500g oyster mushrooms, torn into large strips
- 1 tsp sea salt
- 3 tbsp coconut aminos sauce
- 2 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 2 garlic cloves, grated
- 1 small red chilli, finely sliced
- 1 tsp grated ginger
Thai basil finish
- 2 packed cups fresh Thai basil leaves
- 2 spring onions, finely sliced
- 1 tbsp toasted sesame seeds
- Crispy shallots
- Lime wedges
Method:
Slice the spring onions length ways, finely. Place into cold water.
Pre heat the oven to 200 degrees. Line a baking tray and top with a small rack.
Thread oyster mushrooms onto soaked skewers, weaving them tightly so they hold together and get nice, caramelised edges. Toss with oil and salt.
Whisk together coconut aminos, tamarind, maple, lime, sesame oil, garlic, chilli, and ginger.
Brush the skewers before placing in the oven. Cook for 10-15 minutes or until golden and crisp, basting midway through.
Pile the hot skewers onto a platter and immediately shower with spring onions, dried, torn Thai basil, spring onion, sesame, crispy shallots, squeeze over fresh lime.
@cecilevadas
