Grilled Mushroom Skewers with Chimichurri Sauce
For the mushroom skewers
- 12 units Small wooden skewers
- 250 g Mushrooms (button, oyster or any of your choice)
- 20 ml Olive oil (4 tsp)
- 1 tsp Seasoning herb salt
- 1/4 cup Chimichurri sauce (60 ml)
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.
- 150 ml Onion powder
- 150 ml Garlic powder
- 200 ml Dried thyme
- 50 ml Moringa powder (optional)
- 500 g Sea salt or Himalayan salt
- 50 ml Black peppercorns roughly crushed
Chimichurri sauce - The best sauce to use on grilled tofu, bread and roasted vegetables. Makes 2 cups
- 250 ml Extra virgin olive oil
- 125 ml Red wine vinegar
- 10 ml Crushed garlic
- Handful of flat leaf parsley
- Handful of fresh oregano
- 1 Large tomato finely chopped
- 5 ml Cayenne pepper
- 5 ml Paprika
- 5 ml Ground cumin
- Seasoning herb salt to taste
- 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.
- 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. Blend all the ingredients together until combined. Decant into a jar and keep sealed and use for general seasoning.
- Chimichurri sauce. The best sauce to use on grilled tofu, bread and roasted vegetables. Makes 2 cups. 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!
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