Barbecued Lion’s Mane Skewers with Harissa and Preserved Lemon

Barbecued Lion’s Mane Skewers with Harissa and Preserved Lemon

These delicious Middle Eastern inspired Lion's Mane skewers are perfect on a barbecue, served alongside other barbecue treats, in a pitta, or with couscous - your shout.

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  • Serves

    3–4

  • Prep time

    15 mins

  • Cook time

    10–15 mins

Works best with

Lion's Mane

Ingredients

  • 2-3 large Lion's Mane mushrooms
  • 8 preserved lemons, pips removed
  • 3 tbsp oil
  • 2 tsp sea salt flakes (1 tsp if using fine sea salt)
  • 90g rose harissa
  • Freshly ground pepper, to taste

Method

  1. Put all the ingredients, except the Lion's Mane, into a small food processor and whiz until well mixed but still coarse. If you don't have a food processor, just cut everything up as small as you can
  2. Break up the Lion's Mane into walnut-sized chunks, approx 3cm
  3. Place the Lion's Mane into a bowl and pour over the marinade
  4. Gently mix the Lion's Mane into the marinade until everything is coated
  5. If you have time, cover and place in the fridge for up to 2 hours to allow the flavours to mingle
  6. Thread the Lion's Mane onto skewers
  7. Cook on a barbecue, turning regularly, until pleasantly charred (but not burnt!)

falfungi tip

Don’t squash the Lion’s Mane too tightly onto the skewers. A little space between the pieces helps the edges catch and char on the barbecue.

Optional marinating time: up to 2 hours.

Falfungi Lion’s Mane grow kit producing a white Lion’s Mane mushroom

Lion's Mane Grow Kit

£25.00

View full details
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