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Tandoori Oyster Mushroom Skewers

Updated: Jun 21

Anything meat can do, a mushroom can do even better! In this culinary adventure, the traditional chicken is gracefully replaced by the robust oyster mushroom, showcasing its ability to mimic the texture and flavor profile of meat with remarkable finesse. The magic unfolds as these oyster mushroom skewers are generously coated with the rich fat from coconut, enhancing their natural umami taste and ensuring a perfectly charred exterior that promises a delightful sensory experience with every bite.


4 wooden skewers, soaked in water for a few hours

4 cups of oyster mushrooms, pulled apart but kept as large chunks so they can be skewered

1 can of coconut milk

¼ cup tomato paste

2 tbsp curry powder

1 tbsp chili powder

2 tsp garam masala 

1 lemon, juiced

½ tsp salt

¼ cup cilantro, for garnish


  1. In a large bowl, combine coconut milk, tomato paste, curry powder, chili powder, garam masala, lemon juice and salt. Place the broken up mushrooms in the same bowl and gently toss to combine. Set in the fridge to marinate for at least 30 minutes, ideally overnight.

  2. Use the soaked skewers and build the skewers by piercing the mushrooms, using them all up. Place the rest of the marinade in a smaller bowl. 

  3. These are cooked best on a flattop, as they are delicate. Preheat your flattop or bbq to medium high heat. Place the skewers on the hot part of the grill and cook for 5 minutes. Gently flip and brush the marinade on top. Cook for another few minutes. These won’t take long to cook as the mushrooms are very thin! Once they are slightly charred all over, remove and enjoy as is. 

  4. I like to eat it as a sandwich, place the mushrooms on top of the bread, drizzle more marinade if you like, and top with cilantro. Dig in and enjoy! 

This recipe is created in partnership with Produce Made Simple

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