Chef Mokgadi Itsweng shares her quick and easy recipe for Grilled Mushroom Skewers with Chimichurri Sauce (taken from her book Veggielicious published by Human & Rosseau) which can be taken off the skewer and used in a wrap.
What you’ll need
How to make
Soak the skewers in water for at least 30 minutes so that they do not burn during grilling. Wipe the mushrooms with a paper towel to remove excess soil or dirt and then place them in a bowl (do not wash them as they absorb water). Drizzle olive oil over the mushrooms, making sure they are all lightly coated. Skewer three mushroom on a wooden skewer. Heat a griddle pan until smoking and grill the mushrooms for three minutes on each side. Remove from the heat and sprinkle with the seasoning herb salt and arrange them on a platter (or in a wrap). Pour over the chimichurri sauce and serve immediately.
- 12 small wooden skewers
- 250g mushrooms (button, oyster or any of your choice)
- 20ml (4 tsp) olive oil
- 1 tsp seasoning herb salt
- ¼ cup (60ml) chimichurri sauce
Seasoning herb salt
This salt is my kitchen staple. I use it as I would salt and pepper. The addition of moringa packs in extra nutrients. Makes 1kg.
- 150ml onion powder
- 150ml garlic powder
- 200ml dried rosemary
- 200ml dried thyme
- 50ml moringa powder (optional)
- 500g sea salt or Himalayan salt
- 50ml black peppercorns, roughly crushed
Blend all the ingredients together until combined. Decant into a jar and keep sealed and use for general seasoning.
The best sauce to use on grilled tofu, bread and roasted vegetables. Makes 2 cups
- 250ml extra virgin olive oil
- 125ml red wine vinegar
- 10ml crushed garlic
- Handful of flat leaf parsley
- Handful of fresh oregano
- 1 large tomato, finely chopped
- 5ml cayenne pepper
- 5ml paprika
- 5ml ground cumin
- Seasoning herb salt to taste
Combine all the ingredients in a blender or food processor and blend until everything is well combined. Transfer to a clean jar and refrigerate for two hours before serving. Store in the fridge. ENJOY!