By Chatelaine
(Recipes and meals styling by Eshun Mott; produced by Aimee Nishitoba; images by Christie Vuong; prop styling by Madeleine Johari)
Shishito peppers and oyster mushrooms cook dinner rapidly on the grill and make for a juicy, flavourful mixture. A sauce made with harissa paste and honey and vinegar provides complexity and warmth. Guarantee crispy mushrooms by maintaining them as dry as doable earlier than grilling.—Eshun Mott
Elements
-
2 tbsp
harissa paste -
2 tsp
honey -
1 tsp
balsamic vinegar -
6 tbsp
olive oil
, divided -
1 227 g bag
shisito
peppers -
200 g
child
king oyster mushrooms
, halved lengthwise if thick -
salt and pepper
, to style
Directions
- Mix harissa, honey and vinegar in a small bowl. Style and whisk in as much as 2 tbsp oil to lower the spice degree as desired. Put aside.
- Preheat barbecue to excessive. Toss peppers and mushrooms with remaining 4 tbsp oil and season with salt and pepper. Divide amongst 6 steel skewers (or wood skewers which have been soaked for 30 min).
- Grill for 3 minutes, lid closed and turning as soon as midway, till greens are grill-marked and tender. Switch to a serving platter and drizzle with harissa sauce.
