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Milica

Sesame Spicy Cumin Lion’s Mane Mushroom Skewers

Lion’s mane mushrooms are perfect for skewers due to their meaty texture and earthy flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course: Side Dish
Ingredients Method

Ingredients
  

For the Marinade
  • 1 lb Lion’s mane mushrooms, cleaned and cut into bite-sized chunks 450g
  • 3 tablespoons sesame oil
  • 1 tablespoon olive oil
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili flakes adjust to your spice preference
  • 3 cloves garlic, minced
  • 1-inch piece of ginger, finely grated
  • 2 tablespoons soy sauce or tamari for a gluten-free version
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon sesame seeds
  • Salt and pepper, to taste
For Garnishing
  • Fresh cilantro, finely chopped
  • Lemon wedges, for serving
  • Extra sesame seeds, for sprinkling
Tools
  • Bamboo or metal skewers soak bamboo skewers in water for 30 minutes to avoid burning
  • Grill or grill pan
  • Mixing bowl

Method
 

Prepare the Lion’s Mane Mushrooms
  1. First, clean your Lion’s mane mushrooms with a damp cloth or brush. Avoid soaking them in water, as mushrooms absorb moisture, which can affect their texture. After cleaning, cut them into bite-sized chunks.
  2. Lion’s mane mushrooms have a slightly spongy texture that grills beautifully, making them ideal for this recipe.
Make the Marinade
  1. In a mixing bowl, combine the sesame oil, olive oil, ground cumin, coriander, smoked paprika, chili flakes, minced garlic, grated ginger, soy sauce, rice vinegar, lemon juice, and sesame seeds.
  2. Whisk the ingredients together until they form a smooth, aromatic paste. The sesame oil will give the marinade a nutty undertone, while the cumin and paprika add depth and spice.
Marinate the Mushrooms
  1. Place the chopped Lion’s mane mushrooms into the marinade, making sure each piece is fully coated. Use your hands or a spoon to gently massage the marinade into the mushrooms. The longer you marinate, the more intense the flavor.
  2. Let the mushrooms sit for at least 30 minutes to absorb all the spices and oils. If you have time, marinate them for up to 2 hours in the fridge for maximum flavor infusion.
Skewer the Mushrooms
  1. Once marinated, thread the mushroom pieces onto your pre-soaked bamboo skewers or metal skewers.
  2. Leave some space between each piece to allow even grilling. For added variety, you can alternate with vegetables like bell peppers, onions, or zucchini, but keeping it mushroom-focused allows the lion’s mane to really shine.
Preheat the Grill
  1. Heat your grill or grill pan over medium-high heat. Make sure the surface is well-oiled to prevent sticking. You want the grill to be hot enough to sear the mushrooms and create that perfect char without burning them.
Grill the Skewers
  1. Place the skewers onto the grill and cook for 3–4 minutes on each side. Lion’s mane mushrooms have a naturally meaty texture that can stand up to high heat. Rotate the skewers as needed, making sure each side gets evenly charred.
  2. The mushrooms will turn golden brown and slightly crispy on the outside while remaining tender and juicy inside.
Serve and Garnish
  1. Once the skewers are perfectly grilled, remove them from the heat. Place them on a serving platter and sprinkle with freshly chopped cilantro and a handful of extra sesame seeds. Serve with lemon wedges on the side for a zesty squeeze of freshness just before eating.