The Washington Post

Grilled Oyster Mushroom Kebabs With Parsley-Spinach Puree

Grilled Oyster Mushroom Kebabs With Parsley-Spinach Puree 4.000

Laura Chase de Formigny for The Washington Post; styling by Diana Jeffra for The Washington Post

Weeknight Vegetarian Jun 13, 2021

Grilling oyster mushrooms over medium heat renders them juicy and smoky, as the water drips from them onto the coals to create the smoke that flavors them. These are served over a bright green, herbaceous puree of parsley, spinach and yogurt. (The original recipe called for the herb lovage instead of spinach; feel free to use it if you can find it.)

Total time: 35 mins (plus time to prepare the grill)

Storage Notes: The mushrooms are best eaten freshly made, but they can be refrigerated for up to 1 week. The puree can also be refrigerated for up to 1 week; freezing is not recommended.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • 2 cups (2 ounces) loosely packed fresh parsley (leaves and stems)
  • 4 cups (5 ounces) packed baby spinach leaves
  • 2/3 cup plain whole milk yogurt (may substitute nondairy yogurt of your choice)
  • 1 (2-inch) piece fresh turmeric, peeled and chopped
  • 1 garlic clove, chopped
  • 1 teaspoon fine sea salt, divided, plus more to taste
  • 1/2 teaspoon ground cardamom
  • Water, if needed
  • 2 pounds oyster mushrooms
  • 1/2 cup grapeseed oil
  • Freshly ground black pepper
  • 1 teaspoon ground sumac, divided

Directions

Bring a large pot of water to a boil, and fill a large bowl with ice water. Blanch the parsley in the boiling water for 2 minutes, then add the spinach and blanch both together for another 2 minutes. Using tongs, transfer the greens to the ice water and leave until they are cool enough to handle. Drain the greens in a colander or fine-mesh strainer, removing any ice. Using your hands, form the greens into a ball and squeeze out as much water as possible. Transfer the ball to a kitchen towel, and wring it out until the greens are almost completely dry.

Transfer the greens to a blender and add the yogurt, turmeric, garlic, 1/2 teaspoon of the salt and the cardamom and puree until smooth. (Add water, 1 to 2 tablespoons at a time, if needed, to help the mixture blend.)

If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill. Add more charcoal. When all the coals have ashed over and are gray but are still very hot, about 15 minutes, your grill should be medium hot. (Use a grill thermometer or to test the heat by holding your hand, palm-down about 5 inches from the grill. If you can hold it there for 4 to 5 seconds, the heat should be medium heat, or 350 to 450 degrees. (Alternatively, you can cook these on a gas grill or on a stove-top grill pan.)

Slice the mushrooms off their cluster, leaving a very small amount of stem intact. Using four metal or soaked wooden skewers, thread the mushrooms through the stems, gill-side down, alternating the tops of the mushrooms from left to right so they cook evenly. You should end up with four full skewers.

Brush the mushrooms with a generous amount of oil to coat, making sure to oil the gills. Season with the remaining 1/2 teaspoon of salt, pepper and 1/2 teaspoon of the sumac.

Grill the mushrooms for 2 minutes, then flip the skewers and continue to grill, flipping every 2 minutes, until the edges start to curl and brown, the mushrooms have shrunk significantly, and the stems are soft to the touch, about 8 minutes total.

Spread the puree evenly on a platter. Lightly dust the puree with the remaining 1/2 teaspoon of sumac, place the mushroom skewers on top (or remove the mushrooms from the skewers, if desired, and place over the puree), and serve warm or at room temperature.

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Recipe Source

Adapted from "Bavel" by Ori Menashe and Genevieve Gergis (Ten Speed Press, 2021).

Tested by Joe Yonan.

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Nutritional Facts

Calories per serving (1 skewer, 1/3 cup puree): 369


% Daily Values*

Total Fat: 30g 46%

Saturated Fat: 4g 20%

Cholesterol: 7mg 2%

Sodium: 698mg 29%

Total Carbohydrates: 20g 7%

Dietary Fiber: 7g 28%

Sugar: 6g

Protein: 11g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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