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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)
Recipe Courtesy of
Fitthree
Fitthree
Mushroom Skewers with Burnt Cucumber Saksuka
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
-
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
-
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.
Plate and Serve!
Portion the saksuka into a bowl on a serving plate, then lay the mushroom skewers beside it. Garnish with fresh parsley
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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)
Nutrition
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