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

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!

Difficulty: Medium

Preparation: 15 min
Cook: 20 min
Clean up: 15 min

Steps: 2 steps
19 Ingredients

Difficulty: Medium
Steps: 2 steps
19 Ingredients

Preparation: 15 min
Cook: 20 min
Clean up: 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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Name: Mushroom Skewers with Burnt Cucumber Saksuka
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H20M0S
Total time: P0Y0M0D0H35M0S
Yield: Serves 2 people
Cuisine: Asian
Ingredients: 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)