Grilled Oyster Mushroom Kebabs With Parsley-Spinach Puree

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Grilling oyster mushrooms implicit mean vigor renders them juicy and smoky, arsenic the h2o drips from them onto the coals to make the fume that flavors them. These are served implicit a agleam green, herbaceous puree of parsley, spinach and yogurt. (The archetypal look called for the herb lovage alternatively of spinach; consciousness escaped to usage it if you tin find it.)

The mushrooms are champion eaten freshly made, but they tin beryllium refrigerated for up to 1 week. The puree tin besides beryllium refrigerated for up to 1 week; freezing is not recommended.

Adapted from "Bavel" by Ori Menashe and Genevieve Gergis (Ten Speed Press, 2021).

Ingredients

2 cups (2 ounces) loosely packed caller parsley (leaves and stems)
4 cups (5 ounces) packed babe spinach leaves
2/3 cupful plain full beverage yogurt (may substitute nondairy yogurt of your choice)
1 (2-inch) portion caller turmeric, peeled and chopped
1 ail clove, chopped
1 spoon good oversea salt, divided, positive much to taste
1/2 spoon crushed cardamom
Water, if needed
2 pounds oyster mushrooms
1/2 cupful grapeseed oil
Freshly crushed achromatic pepper
1 spoon crushed sumac, divided

Nutritional Facts

Per serving (1 skewer, 1/3 cupful puree)

Calories
369
Fat
30 g
Saturated Fat
4 g
Carbohydrates
20 g
Sodium
698 mg
Cholesterol
7 mg
Protein
11 g
Fiber
7 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Bavel" by Ori Menashe and Genevieve Gergis (Ten Speed Press, 2021).

Tested by Joe Yonan.

Published June 12, 2021

Updated March 17, 2026