Ingredients

  • Serves 2 people
  • mushroom skewers:

    300 g button mushrooms (halved)

  • 10 g garlic (minced)

  • 15 ml balsamic vinegar

  • 25 ml olive oil

  • 8 ml honey

  • 2 tsp fresh parsley (chopped)

  • ¼ tsp dried thyme

  • ¼ tsp black pepper

     

  • burn cucumber saksuka:

    200 g Japanese cucumber (chopped)

  • 180 g canned chopped tomatoes

  • 120 g green zucchini (chopped)

  • 40 g onion (minced)

  • 25 ml rice bran oil

  • 20 g garlic (minced)

  • 20 g tomato paste

  • ½ tsp cumin powder

  • ½ tsp coriander powder

     

  • ¼ tsp sea salt

     

  • garnish:

    2 tsp fresh parsley (chopped)

Mushroom Skewers with Burnt Cucumber Saksuka
Recipe Courtesy of
Fitthree

Mushroom Skewers with Burnt Cucumber Saksuka

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This delicious vegan plate of seared mushrooms with a cucumber and tomato ragout is like a hug on a plate – healthy, hearty and warm with Mediterranean herbs and spices. The wonderful umami flavors of mushroom intensifies when seared, leaving a slightly charred exterior and an absolutely juicy interior. You’ll definitely have no problem polishing off this addictive snack, especially when paired with a refreshing and creamy Burnt Cucumber Saksuka!
  • Medium
  • 15 min
  • 20 min
  • 15 min
  • 2 steps
  • 19 Ingredients
  • Medium
  • 2 steps
  • 19 Ingredients
  • 15 min
  • 20 min
  • 15 min

Instructions

  1. Make the mushroom skewers

    • Mix all themu marinade ingredients together in a bowl, then toss the mushrooms in, leave them to marinate in the fridge for 2 hours.
    • Place the marinated mushrooms on skewers.
    • Heat a skillet on medium-high heat, then sear the mushroom skewers, brushing on the leftover marinade from the bowl.
    • When nicely seared, remove from the heat


  2. Cook the Saksuka

    • Heat a clean skillet over medium-high heat, then add the rice bran oil. 
    • When hot, add the zuchinni and cucumber and cook until charred and smoky.
    • Lower the heat and add the onion, stirring for 2 minutes till softened.
    • Add the garlic, spice and tomato paste, stirring for a minute.
    • Deglaze the pan with the canned chopped tomatoes and a bit of water, if needed, cooking for 5-8 minutes until the sauce is thickened and fragrant. 
    • Remove from heat.
    Cook the Saksuka


Plate and Serve!

Portion the saksuka into a bowl on a serving plate, then lay the mushroom skewers beside it. Garnish with fresh parsley

Plate and Serve!
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    Ingredients
    • Serves 2 people
    • mushroom skewers:

      300 g button mushrooms (halved)

    • 10 g garlic (minced)

    • 15 ml balsamic vinegar

    • 25 ml olive oil

    • 8 ml honey

    • 2 tsp fresh parsley (chopped)

    • ¼ tsp dried thyme

    • ¼ tsp black pepper

       

    • burn cucumber saksuka:

      200 g Japanese cucumber (chopped)

    • 180 g canned chopped tomatoes

    • 120 g green zucchini (chopped)

    • 40 g onion (minced)

    • 25 ml rice bran oil

    • 20 g garlic (minced)

    • 20 g tomato paste

    • ½ tsp cumin powder

    • ½ tsp coriander powder

       

    • ¼ tsp sea salt

       

    • garnish:

      2 tsp fresh parsley (chopped)

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