Smokey Caramelised BBQ Mushroom Skewers

These were made with lion’s mane and pink oyster plus Firefly Barbecue’s competition-winning sauce. This combo is a winner and has the stamp of approval from the whole Fat Fox crew!

Ingredients:

• Pink oyster and lion’s mane mushrooms (but you can use any meaty mushrooms of your choosing - we recommend blue oyster, black pearl oyster, king oyster, or dryad’s saddle)

• 2-3 tbsp Firefly Barbecue sauce (depends on the amount of mushrooms you have. You want enough to coat all your mushrooms)

• Spices and seasonings to taste. We used a couple of grinds of salt, 1 tsp barbacoa seasoning, fresh thyme and a squeeze of lemon 🍋

• A drizzle of agave maple syrup (can substitute date syrup or honey)

  
  

Method:

• Chop the mushrooms into large chunks and precook the mushrooms by browning them in a pan. In the case of lion’s mane and other large mushrooms, press them down whilst cooking so that they release excess moisture. This will create a denser, meaty texture when they’re grilled. Tip: you can keep some of the mushroom liquid aside mixed with a little oil and spices to use as a basting liquid on the bbq

• Place your mushroom chunks in a bowl with your marinade and spices and mix to cover

• Finish with a brush of agave syrup which will help them caramelise as they cook

• Next, skewer your mushroom chunks. You can add other ingredients too such as bell peppers and onions

• Finish off of the bbq - they’re ready when the edges are a little crispy

  
  

Ps. If you’d like to give it a go, we have a BBQ mushroom bundle with lion’s mane, king oyster and black pearl oyster (all the meatiest ‘shrooms!) and you can add on a bottle of Firefly California barbecue sauce too!