Smoky Mushroom Skewers with Labneh and Salsa Verde
Description
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.
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
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 1 1/4 teaspoon kosher salt, divided
- 3/4 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
Directions
- 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.
- 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 two (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.
