Giant Marinated Oyster Mushroom Kebabs
If you’ve been to Indonesia, you know that satays are life. On my recent trip there, I fell in love with those smoky, savoury skewers, but I wanted to put my own spin on them. Enter: these giant marinated oyster mushroom skewers. They’re vegan-friendly, but the oyster mushrooms are so meaty and satisfying, you won’t even miss the meat. Plus, they soak up the marinade like a dream.
I cooked these in the air fryer, keeping them quick, easy and healthy. You can also BBQ them or grill them in the oven if you've got the setting. I brushed them with a sweet soy and sesame glaze to really amp up the flavour but feel free to serve them with a classic peanut dipping sauce, which is just as delicious. I had them over rice, but they’d be great in a wrap or tossed into a fresh salad for a light meal.
Ingredients
- 400g oyster mushrooms (the bigger, the better!)
- Wooden skewers (soaked in water for 30 minutes if using an air fryer)
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp light soy sauce
- 1 tbsp fish sauce (substitute with more light soy sauce for a vegan option)
- 1 tbsp brown sugar or palm sugar
- 2 tbsp vegetable oil
For the herby paste
- 1/2 onion or 1 small shallot
- 2 cloves garlic (minced)
- 2 birds eye chillies, seeds removed (adjust or remove according to your spice tolerance)
- Small handful of fresh coriander (cilantro)
For the glaze:
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Pair it with
Instructions
1. Blitz the cilantro, Thai basil, garlic, and ginger in a food processor until a paste forms. Alternatively, finely chop everything and mix together in a bowl for a chunkier texture.
2. Wash and tear the oyster mushrooms into large pieces (or leave them whole if they’re smaller). In a bowl, toss the mushrooms with the herby paste, sweet soy sauce, fish sauce (or soy sauce for vegan), sugar, and oil. Make sure each mushroom is well coated with the marinade. Let it sit for at least 15 minutes, or up to 2 hours for deeper flavour.
3. Skewer the mushrooms by threading the marinated mushrooms onto soaked wooden skewers, bunched up slightly to create that "meaty" texture.
4. Preheat your air fryer to 180°C (350°F). Place the skewers in the basket in a single layer, ensuring they aren't overcrowded. Cook for 10-12 minutes, flipping halfway through, until lightly charred and tender on the inside.
5. While the skewers are cooking, whisk together the sweet soy sauce and sesame oil for the glaze. Once the mushrooms are done, brush them with the glaze and sprinkle toasted sesame seeds and extra fresh cilantro for a burst of flavour.
6. Serve the skewers hot, either with the glaze brushed on or with a side of peanut dipping sauce. Pair them with rice for a filling meal, wrap them in flatbread for a quick lunch, or toss them into a fresh salad for something lighter.
Notes:
- If you don’t have an air fryer, these mushroom skewers can also be grilled or cooked on a stovetop grill pan.
- Feel free to experiment with different glazes, like adding a splash of tamarind or chilli paste for an extra kick.
- If you’re craving a more traditional satay experience, pair the skewers with a simple peanut dipping sauce made with peanut butter, lime juice, soy sauce, and a pinch of sugar.
Video demonstration
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