Grilled Oyster Mushrooms with Spicy Harissa Marinade on Flatbread (Grilling Series, Episode 9)

harissa paste

🥗Healthier: sriracha

💰Cheaper: red chili paste

Sriracha offers a similar heat with fewer calories.

flatbread

🥗Healthier: whole wheat pita

💰Cheaper: tortillas

Whole wheat pita adds fiber, while tortillas are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable cooking oil.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Sour cream provides a similar creaminess at a lower cost.

Welcome to the episode and introduce the dish.

Measure 200 grams of oyster mushrooms, which is about two regular-sized packages, enough to serve four people in small servings or two large servings.

Prepare the marinade by adding 3 tablespoons of harissa paste, 2 tablespoons of tomato paste, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 2 tablespoons of extra virgin olive oil, 2 tablespoons of agave honey or maple syrup, and salt and pepper to taste into a mixing bowl.

Juice one lemon and add the juice to the marinade, mixing until well combined and the marinade has a beautiful color.

Tear the oyster mushrooms into large bite-sized pieces, ensuring they are not too small to prevent them from falling off the skewers.

Add the torn mushrooms to the marinade and mix gently to ensure they are completely coated.

Preheat the grill to about 375-400 degrees Fahrenheit (medium-high heat).

Skewer the marinated mushrooms, leaving a bit of space between them.

Place the skewers on the preheated grill and cook for about 5-7 minutes, checking after 5 minutes.

Flip the mushrooms after 5 minutes, ensuring they are not sticking to the grill and are cooking evenly.

Check for doneness; they should be blackened and cooked through, looking meaty and juicy.

Move the skewers to the top rack of the grill and quickly grill the flatbread (naan or pita) for 1-2 minutes until it has nice grill marks and is crispy.

Prepare a garlic aioli by mixing 1/4 cup of vegan mayo, 1 tablespoon of lemon juice, minced garlic, and salt to taste in a bowl.

Assemble the wraps by placing a handful of arugula on the grilled flatbread, followed by the grilled mushrooms, and drizzle with the garlic aioli.

Serve and enjoy the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens