Hoisin-Glazed BBQ Oyster Mushroom Skewers

My dad ate a whole skewer of these before asking what I’d put on the ‘chicken’. Now that’s testament to just how much of a meaty texture you can create with the humble oyster mushroom. These mushrooms, with their frilly gills, absorb so much moisture and flavour. But you do need to marinate them for at least three hours, if not overnight.

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Instructions

1.	Arrange the mushrooms in a large container or dish in a single layer.
2.	In a medium-sized jug, whisk together the Sichuan Spiced Chilli Oil, hoisin sauce, coriander, rice wine vinegar and salt.
3.	Reserve 100ml (¼ cup plus 3 tablespoons) and set aside in the fridge – this will be the dressing.
4.	Pour the rest over the mushrooms and mix around to fully coat the mushrooms.
5.	Cover and refrigerate for at least 3 hours or overnight.
6.	When ready to cook, thread the mushrooms onto metal skewers (if using wooden, ensure you soak them in warm water for at least 30 minutes before threading, to avoid burning) – you should get 3 large or 5 medium-sized skewers.
7.	Heat your barbecue to a medium-high heat. Lightly brush the grill plate with oil – the oil will smoke off and create a temporary non-stick layer.
8.	Arrange your skewers on the grill plate and cook for 10-12 minutes, turning often, until the mushrooms are browned all over and starting to develop char.
9.	Arrange on your serving plate and drizzle over a few good spoonfuls of the reserved dressing.
10.	Enjoy hot, dousing in more dressing as you wish.