Oceanic Mushroom Skewers

Ingredients

In the original Spanish Pincho de champiñon, the mushrooms are typically marinated in olive oil, garlic, and parsley. However, in this Oceanic adaptation, we infuse the mushrooms with tropical flavors by using a marinade consisting of coconut milk, lime juice, ginger, and lemongrass. Additionally, we enhance the dish with a tropical salsa, which is not traditionally used in the Spanish version. We alse have the original recipe for Pincho de champiñon, so you can check it out.

• 500g (1.1 lb) mushrooms, preferably button or cremini 500g (1.1 lb) mushrooms, preferably button or cremini
• 200ml (7 fl oz) coconut milk 200ml (7 fl oz) coconut milk
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 small red onion, diced 1 small red onion, diced
• 1 small pineapple, diced 1 small pineapple, diced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 8g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 5g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the coconut milk, lime juice, grated ginger, lemongrass, salt, and black pepper.
2. 2.
   Clean the mushrooms and remove the stems. Place the mushrooms in the marinade and let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated mushrooms, diced red bell pepper, red onion, and pineapple onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the mushrooms are tender and lightly charred.
6. 6.
   While the skewers are grilling, prepare the tropical salsa by combining the diced red bell pepper, red onion, and pineapple in a bowl.
7. 7.
   Serve the Oceanic Mushroom Skewers hot off the grill, garnished with fresh cilantro and accompanied by the tropical salsa.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly and remove any dirt or debris before marinating them. This will ensure a clean and flavorful skewer.
• Lemongrass — To release the maximum flavor of lemongrass, bruise the stalks by lightly pounding them with a rolling pin before chopping.
• Pineapple — Use fresh pineapple for the best flavor. Make sure to dice it into small, bite-sized pieces for easy skewering.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling will prevent them from burning.
• If you prefer a spicier flavor, add a pinch of chili flakes to the marinade.
• Serve the skewers with a side of coconut rice for a complete meal.
• Experiment with different types of mushrooms for varied flavors and textures.
• If you don't have access to a grill, you can also cook the skewers in a grill pan or under the broiler.

Serving advice

Serve the Oceanic Mushroom Skewers as an appetizer or as a main course accompanied by a side of coconut rice. Garnish with fresh cilantro for added freshness and visual appeal.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an attractive presentation. Serve the tropical salsa in a separate bowl alongside the skewers for guests to enjoy as a dipping sauce.