Grilled Oyster Mushrooms with Romesco Sauce & Wild Garlic-Charred Spring Onion Salsa Verde (Vegan)
Romesco sauce:
4 red peppers
40g blanched almond
6 sun dried tomatoes
3 tbsp. EVOO or sun dried tomato oil
1.5 tbsp. lemon juice
1 garlic clove
1/4 tsp. chilli flakes
1/4. tsp. smoked paprika
salt
Oyster mushrooms:
600g oyster mushrooms
4 tbsp tamari
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
Black pepper to taste
2 tbsp maple syrup
Sea salt or smoked sea salt to taste
Skewers
Wild garlic salsa verde:
40g wild garlic
100g spring onions
4 mint leaves
1 tbsp red wine vinegar
Juice of 1 lemon
1 green chilli
2 tsp capers
Extra virgin olive oil
Romesco Sauce:
Preheat the oven to 200°C.
Season and roast the red peppers on a baking tray until charred and soft (about 25-30 minutes).
Toast the blanched almonds in a dry pan until golden and fragrant.
Blend the roasted peppers, toasted almonds, sundried tomatoes, olive oil, lemon juice, garlic, chilli flakes, smoked paprika, and salt until smooth. Adjust seasoning as needed.
Salsa Verde:
Chop the ends off the spring onions and add them to a griddle pan with olive oil. Sear on all sides until charred.
Add them to a blender or food processor with the wild garlic, mint, capers, red wine vinegar, lemon juice, and olive oil. Blend until well combined but still slightly textured.
Season to taste and adjust acidity if needed.
Oyster mushrooms:
In a bowl, mix the tamari, smoked paprika, cumin, garlic powder, black pepper, maple syrup, and a pinch of sea salt.
Tear the oyster mushrooms and mix them in the marinade.
Thread the mushrooms onto skewers.
Grill on a hot pan, BBQ, or under the grill for 4-5 minutes per side until charred and caramelised @ninjakitchenuk
Serve the oyster mushroom skewers with generous spoonfuls of romesco and salsa verde.
Drizzle with extra olive oil and finish black pepper.
