Oyster Mushroom Skewers

An insanely delicious twist on my mum’s classic west African stew that Knorr kindly asked me to create using their super tasty Knorr Veggie Stock Cubes.

Done in 30 minutes

Dish by Tom Jackson

Ingredients

What you'll need

1 tspcloves, ground

½ tsp nutmeg

1 tspcurry powder

1 tsppaprika

1red onion

1red pepper

1/2scotch bonnet, seeds removed

1thumb ginger

4 clovesgarlic

1 tbspvegetable oil

1Knorr Vegetable Stock Cube

500goyster mushrooms

2 x 400gbutter beans

3 tbspplant milk

1 tbsplemon zest

1 tbsplemon juice

1small shallot, finely chopped

1garlic clove

60gcoriander, chopped

30gparsley, chopped

3 tbspextra virgin olive oil

1 1/2 tbspred wine vinegar

1red chilli, finely sliced

I present to you, spiced oyster mushrooms skewers on a bed of creamy lemon zested butter beans topped with a fresh green herb vinaigrette and spicy scotch bonnet sauce. Mum’s version of red stew is a classic household favourite in many west African homes - each home will have their own way of making it with different variations. Typically when with her aunties in Sierra Leone they would make this with chicken, but now she switches out the chicken with different veggies. I’d say my twisted version is a deconstruction of my mum’s with a few incredibly flavourful additions that bring all the textures and flavours together beautifully while keeping the heart of my mum and her aunties in there.

Method

Lightly toast cloves in a pan in a medium head then ground them in a pestle and mortar.

In a blender add ginger, garlic, onion, red bell pepper and tomato and blitz into a smooth paste.

Heat a deep pan with olive oil, then add onion, tomato mix and tomato puree and cook on a low heat for 15 minutes stirring occasionally.

In a small bowl, add spices 1 tbsp olive oil and crushed Knorr Veggie Stock Cube and mix to combine into a paste.

In a blender blitz butter beans, plant milk, lemon zest and juice, salt and black pepper into a smooth paste.

To a bowl combine shallow, garlic, vinegar, chilli and salt, set aside to sit for 10 mins then mix in coriander and parsley. Whisk in oil with a fork.

Preheat oven to 200°C.

Brush spice paste on mushrooms, coat as much as possible. Line mushrooms on skewers and place in the oven for 10 minutes. Then turn over and cook for another 10 minutes.

To serve, spread butter bean puree on the bottom of the plate, top with cooked mushroom skewers, drizzle on top with spicy jollof sauce followed by fresh herb sauce.

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.