Grilled Mushroom Skewers in Red Chile Paste
Updated June 4, 2021
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12bamboo skewers (each about 8 inches long)
- 4medium guajillo chiles, stemmed, seeded and rinsed
- 2garlic cloves, peeled
- Salt and black pepper
- 2large yellow or orange bell peppers, cut into 1-inch dice
- 2large zucchini, cut into ½-inch-thick coins
- 10ounces cherry tomatoes (about 20)
- ¼cup plus 1 tablespoon neutral-flavored oil, plus more if needed
- 1tablespoon achiote paste (see Tip)
- 1tablespoon liquid aminos or soy sauce
- 1½teaspoons pure maple syrup
- ½teaspoon ground cumin
- 12ounces king oyster mushrooms (about 10)
- 1lemon, halved
- Flaky sea salt, for garnish
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Preparation
- Step 1
If cooking outdoors, prepare a charcoal grill or heat a gas grill to medium-high. Soak the bamboo skewers in cold water.
- Step 2
Bring 1 cup water to a boil in a small saucepan over high heat. Add the chiles, garlic and a pinch of salt. Cover partially, reduce the heat to medium-low and simmer until the chiles have rehydrated and the garlic has softened, about 10 minutes.
- Step 3
While the chile mixture simmers, coat the bell peppers, zucchini and tomatoes with 1 tablespoon oil in a large bowl; season with salt and pepper.
- Step 4
Using a slotted spoon, transfer the rehydrated chiles and softened garlic to a blender or food processor along with ½ cup of the cooking liquid. Add the achiote paste, liquid aminos, maple syrup, cumin and remaining ¼ cup oil, and blend until completely smooth. Transfer to a large bowl.
- Step 5
Cut off the mushroom caps and cut the stems into ½-inch-thick coins. Halve or quarter the caps to match the diameter of the stems. Add the mushrooms to the chile paste and mix until coated.
- Step 6
To assemble, load the vegetables onto all the skewers. Start and end each skewer with a piece of bell pepper and alternate among the mushroom slices, bell peppers, zucchini coins and tomatoes in between, going heavy on the mushrooms. Brush any remaining paste over the mushrooms.
- Step 7
If cooking outdoors, set the skewers on the hot grill grate. If cooking indoors, turn gas burners to medium-high heat or heat a griddle or grill pan on an electric or induction stovetop over medium-high heat. If using a gas range, cook the skewers directly on the grates over the open flame. If using a griddle or pan, set the skewers on the hot surface. Cook until slightly charred and fragrant, turning occasionally with tongs to grill evenly, about 15 minutes. Grill the lemon halves until charred, if you’d like.
- Step 8
Transfer the skewers to a serving dish and finish with a squeeze of lemon juice and pinch of flaky salt. Serve immediately.
- Achiote or annatto seeds have an earthy, floral and slightly bitter flavor. They’re used for both seasoning and as a natural food coloring. Achiote paste is made by grinding achiote or annatto seeds with garlic, chiles and other spices, and can be purchased at most supermarkets, Mexican grocery stores or online.
Private Notes
Comments
You can use any dried chili really, and here's an easy substitute for the achiote paste: 2 teaspoons paprika ½ tablespoon white vinegar ¼ teaspoon dried oregano 1 small garlic clove, minced ⅛ teaspoon ground cumin
Recipe sounds great. Can a chili-garlic paste be substituted for the guajillo chiles and anchiote paste? Finding peppers and spices with the right provenance is always difficult out here in Sector R.
This was delicious. I tossed all the vegetables in the sauce and threaded them on skewers. Very pretty color. I used different chilis and no achiote paste and it turned out great.
I made the chili paste as written and marinated the mushrooms for about 4 hours before grilling. I only did the mushrooms and none of the other veggies for a cookout. Had a small kick, but nothing objectionable. Tons of flavor and a big surprise hit. Lots of compliments. Will make the chili paste for other things -- marinating chicken. Very tasty.
I used peanut oil vs grape seed, oyster mushrooms ( I grow them and have them available most of the time) and I added some gochujang and minced ginger to the marinade. I did pair all like items onto the skewers to avoid overcooked and under cooked items. This recipe was fantastic and will make it often!
making tomorrow, sounds fab
I swapped marinades with this recipe (https://approvedpromo.info/recipes/1018974-peruvian-roasted-chicken-with-spicy-cilantro-sauce?smid=ck-recipe-android-share) and served with the green sauce and roasted potatoes. Came out great.
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