Miso & Ginger Grilled Mushroom Skewers with Birch & Waite Asian Miso Sesame & Soy Dressing & Marinade

Prep time:

King Oyster Mushrooms8 large
Grated Ginger1 tbsp
Oil, For Grilling
To Serve- Shichimi Togarashi, Sesame Seeds, Sliced Spring Onions
Asian Miso Sesame & Soy Dressing & Marinade1/2 cup


  1. Soak 16 wooden skewers in water for a few seconds. Remove onto a tea towel and pat dry.
  2. Cut each King Oyster mushroom in half lengthways. Skewer each mushroom.
  3. Mix ginger and Birch & Waite Asian Miso Sesame & Soy Dressing & Marinade in a bowl.
  4. Brush each mushroom on both sides with the marinade using a pastry brush.
  5. Heat oil in a grill pan on high. Add mushroom skewers to pan and grill for 2-3 minutes on each side or until cooked through and charred around the edges.
  6. Place grilled mushroom skewers on a serving plate. Sprinkle with Shichimi Togarashi, sesame seeds and spring onion. Serve immediately with extra Birch & Waite Asian Miso Sesame & Soy Dressing on the side.

Cook’s Note:

If you’re unable to find King Oyster Mushrooms, sub with big flat or Portobello mushrooms.

Recipe created by Cook Republic for Birch & Waite.

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