Sticky mushroom skewers

Sticky mushroom skewers

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / piece: 29 kcal
, Carbohydrate: 7 g
, Protein: 2 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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½ tbsp Maizena cornflour
½ dl balsamic vinegar
¼ dl soy sauce
3 tbsp maple syrup
4 garlic cloves, squeezed
2 cm ginger, finely chopped
¼ tsp ground coriander seeds
¼ tsp chilli flakes, as desired


200 g mushrooms
150 g shiitake mushrooms, halved if necessary
8 wooden skewers

Charcoal/gas/electric grill

a little coriander, torn into pieces
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How it's done

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Whisk the cornflour, balsamic and soy sauce in a pan. Add the maple syrup and all the other ingredients up to and including the chilli flakes, bring to the boil. Briefly reduce to a thickish sauce, stirring constantly, then allow to cool slightly.


Mix the mushrooms with 3/4 of the marinade, thread the mushrooms onto the skewers. Set aside the remainder of the marinade.

Charcoal/gas/electric grill

With the lid down, grill the skewers over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally, and brush with the reserved marinade. Plate up the skewers, garnish with the coriander.

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