OYSTER MUSHROOM SKEWERS, CHAR SIU GLAZE,APPLE & MINT SALAD

Omni is a plant-based restaurant based in Peckham. We spoke to their founders, Jess & George.

“The natural structure of the oyster mushrooms results in a tender consistency when cooked. We ’ve found that these skewers are so succulent they ensure that nothing is missing for any omnivore; they work well as a main dish for dinner parties and barbecues, as well as for smaller, more intimate meals.

They require little prep. As a heavily absorbant vegetable, they soak up any liquid quickly, so avoid washing them. Instead, break off the bits you want to use and rub off any dirt. We find the thick stems skewer best and then you can save any delicate, top parts for sauces, stocks or as a sandwich filler for another day.”

INGREDIENTS

SERVES 4

  • 140g oyster mushrooms

  • 6-8 cubes fermented tofu

  • 8 tbsp sugar

  • 8 tbsp hoisin

  • 8 tbsp tamari

  • 2 tbsp tochujang

  • 1 thumb of ginger

  • 4 tsp 5 spice powder

  • 8 tbsp white cooking wine

  • 8 garlic cloves

  • 2 tsp salt

For the apple & mint salad:

  • Zest & juice of 3 limes

  • 3 birds eye chillies, deseeded & finely chopped

  • 2 garlic cloves, grated

  • 200 ml rapeseed oil

  • 250 ml tamari

  • 2 pink lady apples

  • Fresh mint

METHOD

  1. Cut the oyster mushrooms into quarters, roughly into 2inch x 1inch wide cubes. Add to skewers, aiming to make them as even as possible. Set aside.

  2. For the char siu, in your blender blitz together the fermented tofu, sugar, hoisin, tamari, gochujang, ginger, 5 spice powder, cooking wine, garlic cloves and salt until a sauce has formed. Set aside.

  3. In a separate bowl, mix together the lime juice and zest, finely chopped chillies, grated garlic cloves, rapeseed oil and tamari.

  4. Finely slice your pink lady apples and slice again into strips, then mix into the dressing, adding some roughly chopped mint. Set aside.