Grilled Mushroom Skewers with Chimichurri Sauce

Grilled Mushroom Skewers with Chimichurri Sauce

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.

Ingredients

  • 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

Method

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

Ingredients

  • 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

Method

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!

PlantPowerZA

Whether you live a full-time ‘VGN' life, are just trying out meat-free days, enjoy tantalising your taste buds with innovative plant-based food or are exploring sustainable and eco-friendly products, The Plant Powered Show community offers gastronomical inspiration from top local and international celebrity chefs, health and wellness talks from the experts and spectacular entertainment.