Recipes
Balinese BBQ Mushroom Skewers
Serves 2
| Prep Time: 15 mins
| Cook Time: 30 mins
| Total Time: 45 mins
You may need: Bali BBQ
Discover The Recipe
As fresh, vibrant and diverse as any cuisine in the world, the street food of Bali has a long and colorful history—with influences from China, Southeast Asia, India, and beyond. Pass a street vendor’s stall and the mouthwatering aromas will inexorably pull you in. Grilled meats on skewers are widely featured. We wanted to create a vegan recipe with a nod to this tradition. And this Balinese BBQ Mushroom Skewers recipe is full of exotic flavor.
Our Bali BBQ spice mix is perfect as a grilling rub with its aromatic blend of Arabica coffee, smoked paprika, coriander, cayenne and other warming spices. We use it directly on the marinated mushrooms to create a delicious coating that browns and crisps beautifully. Served with Indonesian chili sauce sambal oelek, a citrusy cabbage salad and a side of rice, this is a fun recipe to make anytime you’re looking for creative ways to use your grill.
Ingredients
Coconut Marinated Shiitake and Onion Skewers
2 Tbsp coconut milk
2 Tbsp sesame oil
1 Tbsp tamari or soy sauce
2 tsp sambal oelek or another chili paste (optional)
2 Tbsp brown sugar
1 Tbsp Piquant Post Bali BBQ spice
1 lb shiitake mushrooms
1 red onion, peeled and cut into wedges
Cabbage Slaw
1/2 small red cabbage
2 green onions, chopped
1/4 cup cilantro leaves, chopped
Juice of 1 lime
2 Tbsp maple syrup
Pinch of sea salt
Notes
We recommend using the largest shiitake mushrooms you can find because they shrink considerably when they are grilled!
Instructions
Add the coconut milk, sesame oil, tamari (or soy sauce), and sambal oelek to a small mixing bowl. Whisk vigorously until well combined.
In another small bowl, combine the brown sugar and Piquant Post spice mix and whisk to combine.
Dampen a paper towel and brush any dirt off the shiitake mushrooms. Cut off the bottom half of the mushroom stem and discard. Transfer the mushrooms and onions to a tray and brush with the coconut marinade. Toss the mushrooms only in the dry spice mix to coat.
Heat a grill pan over medium heat and place the marinated and spice coated mushrooms and the marinated onions onto the grill pan. Cook until tender and well browned.
To make the cabbage slaw, slice the cabbage very finely with a knife or mandoline slicer. Transfer to a bowl and toss with the green onion, cilantro, lime juice, maple syrup and sea salt. Allow to marinate for about 10 minutes before serving. Keep refrigerated.
Build the skewers by alternating the grilled mushrooms with pieces of grilled onion on 6” wooden skewers. Serve the skewers with rice and some hot sauce or sambal oelek.
Alternatives & Substitutions
If you have a hard time finding shiitake mushrooms, feel free to substitute other types of mushrooms, such as brown button mushrooms or portobello. Just make sure that you leave them in nice big, juicy pieces to build your skewers with!
The Bali BBQ spice is an all-purpose BBQ rub. Toss your favorite roasting veggies in it, or try our Bali BBQ Veggie Stir Fry. Try using it in place of the coffee and other spices in this incredible Coffee Roasted Carrots recipe.
Or, if you're feeling like making meat dishes, try our Bali-Spiced Strip Steak, these Balinese Sticky Wings, or this Balinese Pork recipe.
Balinese BBQ Mushroom Skewers
Serves
2
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Piquant Post spice you'll need: Bali BBQ
Ingredients
Coconut Marinated Shiitake and Onion Skewers
2 Tbsp coconut milk
2 Tbsp sesame oil
1 Tbsp tamari or soy sauce
2 tsp sambal oelek or another chili paste (optional)
2 Tbsp brown sugar
1 Tbsp Piquant Post Bali BBQ spice
1 lb shiitake mushrooms
1 red onion, peeled and cut into wedges
Cabbage Slaw
1/2 small red cabbage
2 green onions, chopped
1/4 cup cilantro leaves, chopped
Juice of 1 lime
2 Tbsp maple syrup
Pinch of sea salt
Instructions
Add the coconut milk, sesame oil, tamari (or soy sauce), and sambal oelek to a small mixing bowl. Whisk vigorously until well combined.
In another small bowl, combine the brown sugar and Piquant Post spice mix and whisk to combine.
Dampen a paper towel and brush any dirt off the shiitake mushrooms. Cut off the bottom half of the mushroom stem and discard. Transfer the mushrooms and onions to a tray and brush with the coconut marinade. Toss the mushrooms only in the dry spice mix to coat.
Heat a grill pan over medium heat and place the marinated and spice coated mushrooms and the marinated onions onto the grill pan. Cook until tender and well browned.
To make the cabbage slaw, slice the cabbage very finely with a knife or mandoline slicer. Transfer to a bowl and toss with the green onion, cilantro, lime juice, maple syrup and sea salt. Allow to marinate for about 10 minutes before serving. Keep refrigerated.
Build the skewers by alternating the grilled mushrooms with pieces of grilled onion on 6” wooden skewers. Serve the skewers with rice and some hot sauce or sambal oelek.
Notes
We recommend using the largest shiitake mushrooms you can find because they shrink considerably when they are grilled!
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