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

Stream free On Demand

Strictly BBQ

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

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.

Want more from The Cook Up? Stream all the seasons for free at SBS On Demand.

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.

Stream free On Demand

Strictly BBQ

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

30m

G