Smoky Mushroom Skewers with Labneh and Salsa Verde

Name: Smoky Mushroom Skewers with Labneh and Salsa Verde
Total time: 30 min
Ingredients: 1 cup loosely packed fresh flat-leaf parsley leaves (about 1/2 ounce); 1 cup loosely packed fresh cilantro leaves (about 1/2 ounce); 2 scallions, coarsely chopped (about 3/4 cup); 3 tablespoons fresh lemon juice; 2 fresh serrano chiles, seeded (if desired) and coarsely chopped (about 3 tablespoons); 2 (1 1/2-inch) ice cubes; .5 cup extra-virgin olive oil; .5 teaspoon kosher salt; .25 teaspoon black pepper; .5 cup extra-virgin olive oil; 2 garlic cloves, minced; 1.25 teaspoon kosher salt, divided; .75 teaspoon black pepper, divided; 1 pound fresh whole oyster mushroom heads (about 2 heads), trimmed and cut into 6 large pieces; 1 pound fresh medium-size king trumpet mushrooms (about 6 mushrooms), cut into 2- x 3/4-inch pieces; Labneh, warm pita rounds, and roasted sunflower seeds, for serving

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Thick-stemmed king trumpet mushrooms grill up meaty and tender, while feathery oyster mushrooms get nice and crispy—both are great options for these quick-cooking kebabs. Piled into warm pitas with a smear of tangy labneh and a drizzle of intensely herby salsa verde, this dish is a fun, fresh way to enjoy mushrooms.

By

Justin Chapple

Published on August 17, 2021

smoky mushroom skewers with labneh and salsa verde — Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

Total Time:

30 mins

Servings:

4

Ingredients

Salsa Verde

1 cup loosely packed fresh flat-leaf parsley leaves (about 1/2 ounce)
1 cup loosely packed fresh cilantro leaves (about 1/2 ounce)
2 scallions, coarsely chopped (about 3/4 cup)
3 tablespoons fresh lemon juice
2 fresh serrano chiles, seeded (if desired) and coarsely chopped (about 3 tablespoons)
2 (1 1/2-inch) ice cubes
½ cup extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

Grilled Mushrooms

½ cup extra-virgin olive oil
2 garlic cloves, minced
1 ¼ teaspoon kosher salt, divided
¾ teaspoon black pepper, divided
1 pound fresh whole oyster mushroom heads (about 2 heads), trimmed and cut into 6 large pieces
1 pound fresh medium-size king trumpet mushrooms (about 6 mushrooms), cut into 2- x 3/4-inch pieces

Additional Ingredients

Labneh, warm pita rounds, and roasted sunflower seeds, for serving

Directions

Make the Salsa Verde:

Pulse parsley, cilantro, scallions, lemon juice, chiles, and ice cubes in a food processor until roughly chopped, about 10 pulses. With processor running, pour oil through food chute, processing until mixture is smooth, about 15 seconds. Transfer mixture to a bowl; stir in salt and pepper. Set aside until ready to use, or refrigerate in an airtight container up to 2 days.

Make the Grilled Mushrooms:

Preheat grill to medium-high (400°F to 450°F). Whisk together oil, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined; set aside. Thread oyster mushrooms evenly onto 2 (9-inch) metal or wooden double-prong skewers; thread king trumpet mushrooms evenly onto similar skewers. Brush mushrooms with some of the garlic-oil mixture; sprinkle evenly with remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Place mushroom skewers on oiled grill grates; grill, uncovered, until lightly charred, about 10 minutes, turning once or twice and basting with remaining garlic oil.
Serve mushrooms with salsa verde, labneh, warm pita, and sunflower seeds.

Note

Find king trumpet mushrooms at specialty and Asian grocery stores or online at dartagnan.com.

Suggested Pairing

Peppery, cool-climate Syrah: Delas Les Launes Rouge