Name: Grilled Trumpet Mushroom Kebabs with Tamarind Glaze
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5
Ingredients: 2 tablespoons vegetable oil, divided; 6 cloves garlic, minced; 1/2 cup light brown sugar; 1 tablespoon tamarind concentrate; 1-2 teaspoons dried chili powder; 2 teaspoons fish sauce; 2 teaspoons soy sauce; 3/4 cup water; 8 ounces king trumpet mushrooms; 8 ounces mini sweet peppers, trimmed and halved; 1 bunch green onions, dark green tops trimmed and discarded; white and light green parts cut into 2-inch segments

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 5 1x

Consider this a summer BBQ upgrade. King trumpet mushrooms are skewered with multi-colored peppers and scallions, then glazed with a sweet and tangy tamarind sauce as they grill. The result: Asian-inspired kebabs that are finger-licking good. Serve these with steamed rice to make it a main dish or as a side for grilled meats.

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Ingredients

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2 tablespoons vegetable oil, divided
6 cloves garlic, minced
1/2 cup light brown sugar
1 tablespoon tamarind concentrate
1–2 teaspoons dried chili powder
2 teaspoons fish sauce
2 teaspoons soy sauce
3/4 cup water
8 ounces king trumpet mushrooms
8 ounces mini sweet peppers, trimmed and halved
1 bunch green onions, dark green tops trimmed and discarded; white and light green parts cut into 2-inch segments

Equipment: Skewers for grilling. If using wooden skewers, soak for at least 20 minutes before grilling. This can be done while preparing the recipe ingredients.

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Instructions

In a small saucepan, combine garlic and 1 1/2 tablespoons of oil. Place the pan over medium-low heat and cook at a gentle pace, stirring often, until garlic is deep golden brown and crisp, 3 to 5 minutes. Add brown sugar, tamarind concentrate, chili powder (1 to 2 teaspoons to your desired spice level), fish sauce, soy sauce and water; bring mixture to a simmer. Increase heat to maintain a rapid simmer until sauce is thickened to lightly coat the back of a spoon, stirring often, 8 to 10 minutes. (As it begins to thicken, it may be necessary to decrease the heat and stir more frequently to prevent scorching.) Remove the pan from heat and cool to room temperature. The glaze will keep in a sealed container in the refrigerator for about one week.
Prepare a fire in a charcoal grill or preheat a gas grill to medium-high.
Cut mushrooms in half lengthwise and thread onto skewers, alternating with peppers and green onions. Brush kebabs with remaining 1/2 tablespoon oil. Grill, rotating occasionally, until lightly charred on all sides, 2 to 3 minutes per side. Brush kebabs with some of the glaze and rotate to continue cooking on all sides, about 1 minute more. Brush with more glaze and remove from grill.
Serve on a platter, either hot or at room temperature, with any remaining glaze on the side for drizzling.

This recipe uses King Trumpet mushrooms

King Trumpet Flavor and texture

King trumpet mushrooms have a delicate, nutty flavor and a firm, meaty texture. When cooked, the king trumpet’s texture mimics seafood, like scallops. In fact, when its thick stem is sliced crosswise, the result can appear just like scallops, too. But the culinary creativity doesn’t end there; cut large king trumpet mushrooms lengthwise for slices that are ideal for grilling, sautéing, roasting, and any other cooking application that puts them at the center of the plate. They can also be fork-shredded for serving as a meaty option for barbeque sandwiches, tacos, or serving atop grilled meats.