Teriyaki Oyster Mushroom Skewers

We prepared these skewered oyster mushrooms at several improvisational cooking events, and they were always very popular.

As a result, I’ve finalized the recipe.

Ingredients for 7 short skewers

200g oyster mushroom (rinsed)

2tbsp cornstarch

10g oil of your choice( roasted sesame oil )

1tbsp garlic teriyaki sauce (or any flavored soy sauce)

Preheat oven for 200℃

Tear the mushrooms into bite-sized pieces and coat them evenly with cornstarch. (For ease, place the mushrooms and cornstarch in a large Tupperware container and shake until evenly coated.)

Thread the mushrooms onto skewers, lightly brush with sesame oil.

Bake in the oven for about 20 minutes.

Once they become dryer and lightly crisp, remove them from the oven and brush with teriyaki sauce.

Return to the oven and bake for another 5 minutes. Remove from the oven, garnish as desired, and optionally finish with a drizzle of extra sauce. At one event, we served these skewers with a tomato and sunflower seed pesto and rosemary crackers.

At another event, we also made these skewers with diced eggplant and served them with balsamic vinegar, black pepper, dill, and green onions.

You can mix and match oyster mushrooms with many other vegetables, such as zucchini, bell peppers, and onions. Have fun!