1. In my photographs you might see something green skewered between the mushrooms. This is called "Vietnamese Coriander", which was new to me, so I bought it to taste. I put some folded leaves between die mushrooms,, and it was a delightful herby taste! But it's entirely optional. The photos were taken before they were grilled, as it was impossible afterwards: DH put them in a dish with the meat, and it was already dark. 2. You need 4 - 6 bamboo skewers. Keep in mind that grilled mushrooms shrink a bit, but not as much as in a pan, because they don't go as soft. Do pack the skewers generously. 3. Clean mushrooms if necessary. Use as many types as you can get. (I have not tried reconstituting dried mushrooms, but I suppose it can work). 4. In a bowl, whisk everything in a bowl: from the olive oil down to the sea salt flakes. 5. Thread the various mushrooms on the skewers. If large, like oyster mushrooms, simply cut them into smaller bits. 6. Put the mushroom skewers into a suitable container, and drizzle over the marinade/dressing. 7. Leave at room temperature until needed, and turn at least once in the next hour. 8. Grill with the meats on the grid, drizzling over the leftover marinade. Don't worry if the oil in the marinade makes the flames flare up: it adds to the taste! Enjoy -- it's super! ---------------------------------------------------------------------------
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