The touch of red chili paste elevates this simple mushroom skewer side dish into a mildly spicy, mouthwatering accompaniment perfect for any Asian or Middle-Eastern rice-and-meat main. Or use this as the star of your vegetarian meal. If the weather’s nice and you’re in a grilling mood, you can grill these instead for a nice smoky flavor add-in, but they come together just as nicely in the oven. Enjoy!
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Mushroom Skewers
Serve these quick and easy, mildly spicy mushroom skewers alongside your favorite Asian or Middle-Eastern rice and meat dishes, or use them as the entree of a vegetarian meal.
Servings 4 servings
Equipment
- skewers
- wire rack
Ingredients
- 8 ounces mushrooms
- 2 tablespoons balsamic vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 tablespoon red chili paste omit for AIP
- 1 teaspoon dried oregano
Instructions
- Combine all ingredients in a large bowl and mix well, then marinate in the refrigerator 30 minutes.
- Preheat the oven to 350 degrees F. Divide the mushrooms evenly between four metal or soaked bamboo skewers.
- Place skewers on a wire rack on top of a rimmed baking sheet. Roast 9-12 minutes, until tender.
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