Grilled oyster mushroom with herb yogurt sauce

For a modern, meat-free barbecue dish to wow your vegetarian friends, try chef Rosy Scatigna’s honey chilli lime glazed oyster mushrooms – cooked in clusters for maximum charred goodness. Serve with a dollop of herbed yoghurt and a salad of picked mint and flat-leaf parsley leaves for freshness and balance.

Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

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Ingredients

• 500 g oyster mushrooms, separated into large clusters
• 2 tbsp (40 ml) olive oil
• Salt and black pepper

For the honey-chilli lime glaze

• 2 tbsp honey
• 1 lime, finely zested and juiced,
• 1 tsp finely chopped long red chilli
• 1 tbsp soy sauce
• 1 tsp olive oil

For the herb yoghurt drizzle

• 3 tbsp Greek-style yoghurt
• 1 tbsp olive oil
• 1 tbsp finely chopped mint
• 1 tbsp finely chopped flat-leaf parsley
• ½ garlic clove, finely grated
• A pinch salt

For the herb salad

• 1 cup picked coriander leaves
• 1 cup picked flat-leaf parsley leaves
• 1 eschallot, thinly sliced

Instructions

1. Brush the oyster mushroom clusters well with olive oil, then sprinkle on all sides with salt and black pepper. Transfer to a plate, ready to cook.
2. Combine the ingredients for the honey-chilli lime glaze in a small bowl and mix well to combine. Set aside.
3. Preheat a chargrill pan or barbecue. Add the mushrooms to the grill and cook for 2-3 minutes on one side, pressing the mushrooms down with a weight, then flip. Brush the mushrooms with the prepared honey glaze, then cook for 6-8 minutes, flipping occasionally and brushing with the glaze until caramelised and golden.
4. Meanwhile, combine the ingredients for the herb yoghurt drizzle in a small bowl, mixing until smooth. Combine the ingredients for the herb salad in a medium bowl.
5. Arrange the glazed mushrooms on a large serving plate. Drizzle with the herb yoghurt and serve the herb salad on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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