Entertaining Side

Oyster mushroom shish with toum, pine nut and parsley

Name: Oyster mushroom shish with toum, pine nut and parsley recipe
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4
Ingredients: 32 large fresh oyster mushrooms, trimmed; Toasted pine nuts, to serve; 1/4 bunch chives, cut into 3cm batons; 1/4 bunch flat-leaf parsley leaves, torn; 1/3 cup (80ml) cabernet sauvignon vinegar or red wine vinegar; 2 tbs brown sugar; 2 eschalots, finely chopped; 1/4 cup (60ml) garlic oil (from supermarkets and specialty food shops), plus extra to drizzle; 1 tbs lemon juice; 5 pickled baby onions, drained, quartered; 1/4 bunch chives, finely chopped; 1/4 bunch flat-leaf parsley leaves, finely chopped; 150g garlic, peeled, any green parts removed; 1/3 cup (80ml) lemon juice; 200ml each vegetable oil & light olive oil, combined in a small jug

Rate now

30m

16m

Oyster mushroom shish with toum, pine nut and parsley

Jump to recipe

by Shane Delia

Author

May 06, 2020

Try to get the freshest oyster mushrooms you can, as they will stay on the skewer much easier. You will need four 23cm metal skewers for this recipe.

32 large fresh oyster mushrooms, trimmed
Toasted pine nuts, to serve
1/4 bunch chives, cut into 3cm batons
1/4 bunch flat-leaf parsley leaves, torn

Cabernet sauvignon dressing (makes 200ml)

1/3 cup (80ml) cabernet sauvignon vinegar or red wine vinegar
2 tbs brown sugar
2 eschalots, finely chopped
1/4 cup (60ml) garlic oil (from supermarkets and specialty food shops), plus extra to drizzle
1 tbs lemon juice
5 pickled baby onions, drained, quartered
1/4 bunch chives, finely chopped
1/4 bunch flat-leaf parsley leaves, finely chopped

Toum (garlic sauce - makes approx. 500g)

150g garlic, peeled, any green parts removed
1/3 cup (80ml) lemon juice
200ml each vegetable oil & light olive oil, combined in a small jug

Method

1.

For the dressing, place vinegar and brown sugar in a small saucepan over high heat. Cook, stirring occasionally, for 3-4 minutes until the sugar dissolves then transfer to a heatproof bowl and chill until cooled completely. Add remaining ingredients, season to taste and whisk to combine. Set aside.
2.

For the toum, place garlic and lemon juice in a blender or food processor and whiz until a paste starts to form. With the motor running, gradually add combined oil, scraping down the sides occasionally. If the toum gets too thick, add warm water, 1 tbs at a time, to help emulsify and loosen until a mayonnaise consistency. Season to taste then transfer to an airtight container to keep from oxidising and changing colour. Toum can be stored in an airtight container and stored in the fridge for 4-5 days.
3.

Tightly thread 8 large oyster mushrooms through their stems on a metal skewer, ensuring mushrooms keep their shape. Place them all in the same direction. Repeat with remaining mushrooms and skewers. Set aside.
4.

Place a large non-stick frypan over high heat. Drizzle over extra garlic oil and, working in batches, carefully add skewers to the pan and cook for 1-2 minutes on each side until mushrooms are golden and cooked. Season to taste. Remove from the pan and place on a tray, then cover with foil to keep warm until ready to serve. Repeat with remaining skewers.
5.

Spread the desired amount of toum over a large serving platter and top with warm skewers. Spoon over dressing and scatter with pine nuts, chives and parsley. Serve immediately.