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.
Works best with: Lion's Mane
Serves: 3-4
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
- 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
- Break up the Lion's Mane into walnut-sized chunks, approx 3cm
- Place the Lion's Mane into a bowl and pour over the marinade
- Gently mix the Lion's Mane into the marinade until everything is coated
- If you have time, cover and place in the fridge for up to 2 hours to allow the flavours to mingle
- Thread the Lion's Mane onto skewers
- Cook on a barbecue, turning regularly, until pleasantly charred (but not burnt!)
