"My dad ate a whole skewer of these before asking what I’d put on the chicken. Now that’s testament to just how much of a meaty texture you can create with the humble oyster mushroom. These mushrooms, with their frilly gills, absorb so much moisture and flavour. But you do need to marinate them for at least three hours, if not overnight."
THE BOOK
That Green Olive, Olivia Moore, Penguin, RRP$50
Hoisin-glazed BBQ oyster mushroom skewers
Makes 3-4
Ingredients
500g oyster mushrooms
1 batch Sichuan spiced chilli oil (see below)
100g hoisin sauce
20g fresh coriander, finely chopped
3 tbsp rice wine vinegar
1 tsp salt
Method
Arrange the mushrooms in a large container or dish in a single layer.
In a medium-sized jug, whisk together the Sichuan spiced chilli oil, hoisin sauce, coriander, rice wine vinegar and salt.
Reserve 100ml (¼ cup + 3 tbsp) and set aside in the fridge, this will be the dressing.
Pour the rest over the mushrooms and mix around to fully coat the mushrooms. Cover and refrigerate for at least 3 hours or overnight.
When ready to cook, thread the mushrooms on to metal skewers (if using wooden, ensure you soak them in warm water for at least 30 minutes before threading, to avoid burning). You should get 3 large or 5 medium-sized skewers.
Heat your barbecue to a medium-high heat. Lightly brush the grill plate with oil. The oil will smoke off and create a temporary non-stick layer.
Arrange your skewers on the grill plate and cook for 10-12 minutes, turning often, until the mushrooms are browned all over and starting to develop char.
Arrange on your serving plate and drizzle over a few good spoonfuls of the reserved dressing. Enjoy hot, dousing in more dressing as you wish.
Sichuan spiced chilli oil
Ingredients
Makes 300ml (1¼ cups)
275ml (1 cup + 2 tbsp) neutral oil (such as rice bran)
1 shallot, roughly chopped
2 whole star anise
1 cinnamon stick
10g (about a 2.5cm piece) fresh ginger, peeled and roughly chopped
2 bay leaves
2 tbsp Sichuan peppercorns
2 cloves
3 cloves garlic, chopped
½ tsp fennel seeds
½ tsp salt
1–2 tbsp hot chilli flakes (depending on your desired level of heat)
Method
Pour 75ml (5 tablespoons) oil into a small saucepan, and add everything except the salt and chilli flakes.
Set over medium heat and bring to a sizzle, then reduce to medium-low. Bubble gently for 15 minutes, until fragrant and just starting to brown. Add the remaining oil and the salt, and gently bubble for 1 hour.
Place the chilli flakes in a heatproof bowl. Remove the bubbling oil from the heat, and allow to cool slightly until between 100–150°C, depending on how deeply toasted you want your chilli flakes. If you don’t have a thermometer, test the oil temperature by adding a small pinch of chilli flakes to the oil — if the flakes sizzle but don’t burn, it’s at the right temperature.
Set a strainer over the bowl with the chilli flakes, and pour over the hot oil. The chilli flakes will sizzle and toast. Allow to cool before transferring to a jar and storing at room temperature. Use within 6 weeks.
