Mushrooms with Garlic and Chili Sauce—doesn’t that sound like a mouthwatering combination? This recipe transforms humble mushrooms into a flavour-packed appetizer or light main dish. The secret is in the punchy marinade that infuses the mushrooms with savoury, garlicky notes. After a quick grill, they are finished with a lip-smacking dipping sauce spiked with rice vinegar, garlic, and chilli heat. Vegetarian never tasted so good.
About the Recipe
If you’re looking for a new way to enjoy mushrooms that are bursting with bold, crave-able flavours, this recipe hits the spot. Don’t be fooled by the short ingredient list—the combination of garlic, soy sauce, vinegar, and chilli packs a serious punch. Grilling the marinated mushrooms adds an irresistible smoky char. And that dipping sauce? You’ll want to guzzle it straight from the bowl.
Why You’ll Love This Recipe
The marinade is an umami bomb, making the mushrooms incredibly savoury and moreish. The quick grilling keeps them tender with a perfect bite. And that irresistible dipping sauce, with its vinegar tang and chilli kick? It’s the ultimate flavour enhancer that’ll have you reaching for more skewers. You don’t need any fancy equipment, just basic kitchen staples.
Mushrooms with Garlic and Chilli Sauce
Cooking Tips
For best results, use fresh mushrooms and marinate them for 15 minutes so they can soak up those delicious flavours. When grilling, keep an eye on them and turn frequently to get gorgeous char marks on all sides without overcooking. Lastly, make the dipping sauce before serving so the bright, vibrant garlic-chilli flavour pops.
Serving and Storing Suggestions
These succulent mushroom skewers make a fantastic appetizer for your next barbecue or cocktail party. Fire up the grill and let your hungry guests dig in while hot off the flames. For a light main, I’d serve 2-3 skewers per person, along with some fluffy rice or crusty bread to soak up any extra dipping sauce. Total prep time is only around 30 minutes. Leftovers keep well in the fridge for 2-3 days. Just reheat or enjoy them chilled.
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Nutrient Benefits
These mushroom skewers are remarkably delicious, and they are little nutrient powerhouses. They’re a great source of antioxidants like selenium and ergothioneine that help protect your cells. Mushrooms also provide B vitamins, copper, potassium and fibre. Plus, their savoury umami flavour lets you cut back on salt. Talk about a tasty way to nourish your body.
Mushrooms with Garlic and Chilli Sauce
Ingredients
- 12 Mushrooms (chestnut or oyster or a mixture, cut in half)
- 4 cloves Garlic (coarsely chopped)
- 6 Coriander Roots (coarsely chopped)
- 1 tbsp Sugar (granulated)
- 2 tbsp Soy Sauce (light)
- Black Pepper (ground, as per taste)
- 8 Skewers (if using wooden skewers, soak them in cold water for 30 minutes at least)
For the Dipping Sauce:
- 1 tbsp Sugar(granulated)
- 6 tbsp Rice Vinegar
- 1 tsp Salt
- 2 clove Garlic (crushed)
- 1 Red Chilli (small, seeded and finely chopped)
Instructions
- Make the dipping sauce by heating sugar, rice vinegar and salt in a small pan, stirring occasionally until the sugar and salt have dissolved. Add the garlic and chilli, pour into a serving dish and keep warm.
- Thread three mushroom halves onto each skewer. Lay the filled skewers side by side in a shallow dish.
- Pound or blend the garlic and coriander roots. Scrape into a bowl and mix with the sugar, soy sauce and a little pepper.
- Brush the soy sauce mixture over the mushrooms and leave to marinate for 15 minutes. Prepare the barbecue, preheat the grill, and cook the mushrooms for 2-3 minutes on each side.
- Serve with the dipping sauce.
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Frequently Asked Questions
Can I use button mushrooms instead?
Surely. Button mushrooms work great, too. I recommend keeping them whole or halving larger ones so they don’t overcook. Baby Bellas are another tasty option.
Is the marinade okay to use with chicken or meat?
Yes. This savoury marinade is delicious on chicken, steak, or firm tofu. Just adjust the marinating time depending on the protein.
How can I make this recipe vegan?
Swap the regular soy sauce for a gluten-free tamari or coconut aminos. Use maple syrup instead of regular sugar. The rest is already vegan-friendly.
Can I make the dipping sauce ahead of time?
For sure. The sauce is kept nicely in the fridge for 3-4 days. If it thickens too much, you may need to stir in a splash of vinegar before serving.
What sides pair well with these grilled mushrooms?
There are so many tasty options. Steamed rice, roasted veggies, garlic bread, fresh salads, or grilled zucchini and squash would all be fantastic accompaniments.
