Saladsbonappetit
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they're coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
👥 4 Servings👤 Meera Sodha📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Mushrooms
2
Preheat oven to 425° and line two large baking sheets with parchment paper.
3
To make the marinade for the mushrooms, put 6 Tbsp. canola oil, 3 Tbsp. honey, 3 Tbsp. light soy sauce, 6 garlic cloves, crushed, two 1½" pieces ginger (1½ oz.), grated, and ¼ tsp. salt into a large bowl and stir. Tear the larger mushrooms from 1¾ lb. oyster mushrooms in half; keep the small ones intact. Place all mushrooms in bowl with marinade. Mix well with your hands until mushrooms are coated.
. canola oil6 Tbsp. honey3 Tbsp. light soy sauce2 Tbsp1½" pieces ginger (1½ oz.), grated2¼ tsp. saltSalt½ cup salted peanuts, finely chopped¾ lb. oyster mushrooms1
4
Thread mushrooms onto eight skewers and place on prepared baking sheets. Bake ⏱️ 20 minutes until golden brown and the edges are starting to catch. While mushrooms are baking, prepare the salad and mayo.
5
Salad
6
Cut the stems of 8½ oz. bok choy or choy sum into ½"-thick slices and the leaves into 1"-thick slices. Put into a serving bowl along with 1 celery stalk, sliced into thin half-moons, and ½ English cucumber, sliced into thin half-moons. In a smaller bowl, make the dressing by combining 2 Tbsp. toasted sesame oil, 2 Tbsp. rice vinegar, 2 Tbsp. light soy sauce, and 1 red Thai chile, finely chopped.
½ oz. bok choy or choy sum8celery stalk, sliced into thin half-moons1. toasted sesame oil2 TbspToasted sesame oil (for serving). rice vinegar1 tsp. light soy sauce2 Tbspred Thai chile, finely chopped1
7
Mayo and Assembly
8
Put ¼ cup mayonnaise, 1 tsp. rice vinegar, and ¾ oz. fresh chives, finely chopped, into another small bowl and mix, leaving some chives to decorate the top.
. rice vinegar1 tsp
9
Just before serving, whisk dressing and toss through the salad. To serve, place cooked jasmine rice in a shallow bowl, drizzle with toasted sesame oil and sprinkle with salt. Put skewers on a platter for people to help themselves, and serve alongside the salad and chive mayo, with ½ cup salted peanuts, finely chopped, sprinkled over the top.
Cooked jasmine rice (for serving). toasted sesame oil2 TbspToasted sesame oil (for serving)¼ tsp. saltSalt½ cup salted peanuts, finely chopped
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