Kebab of oyster mushrooms and portobellos - RookPluim | Picky

Barbecuing is perfectly possible without meat. Especially with oyster mushrooms. They provide a delicious umami taste. I marinated the mushrooms with smoked paprika, lemon zest, salt, cumin, garlic, olive oil ... Then they were threaded onto the spit and grilled over the hot flames. I served the vegetarian kebab on a grilled pita bread with coriander yogurt, fresh spinach, pickled red onion, pomegranate, cucumber, roasted almonds with wild garlic and fermented radish and carrot. The fermented vegetables provide a nice contrast to the smoky taste of the mushrooms. And it is very healthy.

Kebab of oyster mushrooms and portobellos By RookPluim Barbecuing is perfectly possible without meat. Especially with oyster mushrooms. They provide a delicious umami taste. I marinated the mushrooms with smoked paprika, lemon zest, salt, cumin, garlic, olive oil ... Then they were threaded onto the spit and grilled over the hot flames. I served the vegetarian kebab on a grilled pita bread with coriander yogurt, fresh spinach, pickled red onion, pomegranate, cucumber, roasted almonds with wild garlic and fermented radish and carrot. The fermented vegetables provide a nice contrast to the smoky taste of the mushrooms. And it is very healthy.

Cook time: 0 minutes

Prep time: 30 minutes

Ingredients:

• 400 g Oesterzwammen
• 4 Portobello
• 1 Red onion
• 1 tsp Cumin powder
• 1 tsp Smoked paprika powder
• Olive oil
• 1 clove Garlic
• 0.5 Lemon
• 200 g Greek yoghurt
• 1 handful Coriander (fresh)
• 4 handful Spinach
• 0.5 Pomegranate
• 0.5 Cucumber
• 4 tbs Roasted almonds
• 4 Pita breads
• BBQ rub
• Fermented Radishes
• Fermented Radishes
• Sweet and sour red onion

Main dish

Middle Eastern

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