Spiedini Di Funghi Al Suya Recipe

Prepare skewers and mushrooms

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Wipe mushrooms clean with a damp cloth; trim and remove any tough stems. If mushrooms are large, halve or quarter so pieces are uniform in size (about 1–1.5 inches).

Assemble skewers

Thread 4 mushrooms onto each skewer, leaving a little space between pieces so heat circulates. Arrange skewers on a rimmed tray while you finish the marinade and spice.

Make the suya mix

In a medium bowl combine peanut powder, smoked paprika, cayenne, ground ginger, ground garlic, onion powder, brown sugar, and kosher salt. Whisk thoroughly so the ground peanut is evenly blended with the spices.

Test seasoning (optional)

Taste a tiny pinch to check heat and salt; adjust cayenne or salt if needed. Remember the peanut base is savory; the mix should be bold but not overwhelming.

Oil and season mushrooms

Brush the mushrooms lightly with olive oil and sprinkle with the 1 tsp salt and 1 tsp black pepper. This helps the suya mix adhere and gives an initial seasoning layer.

Coat skewers with suya mix

Place the suya spice mix on a shallow plate or tray. Working one skewer at a time, brush each skewer with a little neutral oil (about 1/2 tsp per skewer) and roll the mushrooms in the spice mix so each piece has an even, thin coating. Press gently so the powdered peanut mixture adheres. Reserve 2 tsp of the mix for dusting after cooking.

Grill or broil

Preheat a grill or a grill pan to medium-high (about 400°F / 200°C). If using the oven, set to broil on high and position an oven rack 6–8 inches from the element. Oil the grill grates or pan lightly. Grill the skewers 3–4 minutes per side, turning once, until the mushrooms are golden at edges and slightly charred but still juicy. If broiling, broil 3–5 minutes per side, watching closely to avoid burning the peanut spice.

Pan-sear alternative

If you don’t have a grill, heat a large heavy skillet over medium-high heat with 1 tbs neutral oil. Sear skewers 3–4 minutes per side until browned and cooked through. You may need to do this in batches.

Final oil and dusting

After cooking, brush each skewer with the remaining neutral oil (about 1/2 tbs across all skewers) to add shine and soften the peanut coating. Lightly dust with reserved 2 tsp suya spice for an extra flavor boost.

Serve

Transfer spiedini to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over. Serve hot as an appetizer or as part of a mezze spread. Makes 6 small skewers (4 mushrooms each).