This Grilled Oyster Mushrooms with Harissa recipe is one of our favorites! This delightful dish combines bold spices and a variety of textures to create a perfectly balanced grilled plant-based meal. We take grilled flatbread and use it as a base for the hearty mushrooms, which are infused with just the right amount of spiciness. To top it all off, we have a homemade garlic aioli that brings everything together. Whether you’re hosting a BBQ gathering or simply craving a delicious and satisfying meal, this grilled oyster mushrooms recipe is an absolute winner.
Ingredients & Substitutions
First, we have oyster mushrooms, which are the stars of the dish. These mushrooms bring a unique flavor and a meaty texture that work wonderfully in this recipe. If you can’t find oyster mushrooms, don’t worry! You can try using shiitake or portobello mushrooms as alternatives for a similar result.
Next, we have harissa paste, which adds a delightful kick of spiciness. If you prefer a milder flavor, simply reduce the amount of harissa paste or substitute it with a milder chili paste that suits your taste.
Agave is used to provide a touch of sweetness to the marinade. However, if you prefer, you can easily swap it out with honey or maple syrup, depending on your personal preference.
When it comes to the marinade, tomato paste is essential for adding depth and richness. In case you don’t have any on hand, worry not! You can substitute it with tomato sauce or even ketchup to still achieve a delicious result.
For a refreshing tanginess, lemon juice is a key ingredient. However, if lemons are not available, feel free to use lime juice as a great alternative.
To enhance the flavors, we have smoked paprika and garlic powder. Adjust the quantities according to your taste preferences, or if you’re not a fan of these flavors, simply omit them from the recipe.
Coating the mushrooms and enhancing their taste, we use extra virgin olive oil. If you prefer, you can explore using other oils like avocado oil or vegetable oil to achieve a different flavor profile.
Lastly, don’t forget to season the dish with salt and pepper. Adjust the amounts according to your liking for that perfect balance of flavors.
- Large Mixing Bowl: Use this bowl to prepare the marinade by combining all the flavorful ingredients.
- Damp Paper Towel: Wipe the oyster mushrooms clean with a damp paper towel to remove any dirt or debris.
- Preheated Grill: Set the grill to around 375 degrees for optimal cooking of the mushrooms.
- Skewers: Thread the oyster mushrooms onto skewers, leaving space between each piece for even grilling.
- Grill or Grill Pan: Use a grill or grill pan to grill the flatbread, adding a delightful char and smoky flavor.
- Basting Brush: Brush any remaining marinade onto the mushrooms while grilling for extra flavor.
- Tongs: Use tongs to handle and flip the mushrooms on the grill, ensuring they cook evenly on both sides.
How to Make Grilled Oyster Mushrooms with Harissa
Start by wiping the oyster mushrooms clean with a damp paper towel to remove any dirt or debris.
In a large mixing bowl, combine the harissa paste, agave (or substitute), tomato paste, lemon juice, olive oil, smoked paprika, garlic powder, salt, and pepper to create a delicious marinade.
Tear the oyster mushrooms into large, bite-sized pieces and gently toss them in the marinade to ensure they’re well coated.
Preheat the grill to around 375 degrees, and skewer the marinated oyster mushrooms, leaving a little space between each piece for even grilling.
Grill the mushrooms for approximately 5-7 minutes per side, or until they shrink and achieve your desired level of char. Brush any remaining marinade onto them for an extra burst of flavor.
While the mushrooms are grilling, grill the flatbread for 1-2 minutes until warm and slightly toasted.
Spread the homemade garlic aioli onto the grilled flatbread, then add a generous handful of arugula or spinach on top.
Finally, place the cooked harissa oyster mushrooms on the greens, and it’s time to enjoy these scrumptious wraps!
Tips & Tricks
- Marinating the Mushrooms: For an even more intense flavor, marinate the oyster mushrooms for 30 minutes to an hour before grilling. This allows the flavors to penetrate the mushrooms more deeply.
- Perfect Grilling: To achieve those beautiful grill marks on the oyster mushrooms, make sure the grill is preheated to the recommended temperature. Additionally, don’t overcrowd the grill, as it can lead to uneven cooking. Give each mushroom piece enough space to cook properly.
- Adjust the Spices: Feel free to experiment with the spice levels by adjusting the quantities of harissa paste, smoked paprika, and garlic powder. Add a bit more if you love bold flavors or reduce them slightly for a milder taste.
- Creative Wrapping: While garlic naan is a great choice for these wraps, you can explore other types of flatbread as well. Try whole wheat tortillas, pita bread, or even lettuce wraps for a lighter option.
- Double the Recipe: This recipe is fantastic for gatherings, so consider doubling or tripling the ingredients to feed a larger group. You can even set up a “build-your-own” wrap station where everyone can assemble their personalized wraps with their favorite toppings.
FAQ: Grilled Oyster Mushrooms with Harissa
Absolutely! While oyster mushrooms are recommended for their unique flavor and texture, you can substitute them with shiitake or portobello mushrooms for a similar result.
Yes, harissa paste does bring a kick of spiciness. However, you can adjust the amount to suit your spice tolerance. If you prefer a milder flavor, simply reduce the quantity or opt for a milder chili paste.
Yes, you can easily swap agave with honey or maple syrup if you prefer. The choice of sweetener depends on your taste preferences and dietary needs.
Certainly! If you don’t have tomato paste on hand, tomato sauce or even ketchup can be used as a substitute. Keep in mind that the flavor may vary slightly, but it will still add depth and richness to the marinade.
Certainly! If you prefer, you can use alternative oils like avocado oil or vegetable oil. They will still provide a coating and enhance the flavors of the mushrooms.
Grilled Oyster Mushrooms With Harissa on Flat Bread
Harissa Oyster Mushrooms
- 2 containers of oyster mushrooms (200 grams)
- 3 tbsp harissa paste
- 2 tbsp agave (sub honey or maple syrup)
- 2 tbsp tomato paste
- 1 lemon, juiced
- ½ tsp smoked paprika
- ½ tsp garlic powder
- 2 tbsp extra virgin olive oil
- salt and pepper to taste
- 4 small or 2 large flat bread (I used garlic naan)
- 4 cups arugula or spinach
Simple Vegan Garlic Aioli
- ¼ cup vegan mayo
- 1 tbsp lemon juice
- 1-2 cloves garlic, minced
- salt and pepper to taste
- Wipe the oyster mushrooms down with a damp paper towel to remove any dirt.
- In a large mixing bowl, make the marinade by mixing together the harissa paste, agave, tomato paste, lemon juice, olive oil, smoked paprika, garlic powder salt and pepper.
- Tear the oyster mushrooms into large, bite-sized pieces and gently toss in the marinade to combine.
- Preheat the grill to about 375 degrees, and skewer the oyster mushrooms, leaving a little space between each piece.
- Grill for about 5-7 minutes per side. Brush on any remaining marinade for extra flavour. The mushrooms should shrink, and be charred to your personal preference.
- Grill the flat bread for 1-2 minutes, then spread on the garlic aioli, add a handful of arugula, and top with the cooked harissa oyster mushrooms. Serve and enjoy!
This Oyster Mushroom recipe offers a delightful combination of flavors and textures. These wraps feature marinated oyster mushrooms grilled to perfection, infused with the bold spiciness of harissa paste. Served on warm flatbread with a homemade garlic aioli and a bed of greens, these wraps are a satisfying plant-based meal option. With customizable spice levels and the option to explore different mushrooms and toppings, this recipe provides versatility and room for personalization. Whether you’re hosting a gathering or simply looking for a flavorful meal, Harissa Oyster Mushroom Wraps are a delicious choice!