Grilled Mushroom Anticucho Recipe

Prepare mushrooms

Trim any tough stem ends from the oyster mushrooms and separate into large, grillable pieces (keep clusters intact where possible so they hold together on the grill). Pat dry with paper towels.

Make marinade

In a bowl combine 3 tbs aji panca paste, minced garlic, 2 tbs red wine vinegar, 1 tbs soy sauce, 2 tbs olive oil, smoked paprika, ground cumin, dried oregano, sea salt and black pepper. Whisk until smooth.

Marinate mushrooms

Place mushrooms in a shallow dish or zip-top bag. Pour about two-thirds of the marinade over the mushrooms (reserve the remainder for basting and finishing). Toss gently to coat. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring back to room temperature 20 minutes before grilling.

Make the sauce by whisking together 2 tbs aji panca paste, optional 1 tsp aji amarillo paste, 1 tbs red wine vinegar, 3 tbs olive oil, 1 tbs lime juice, 1 tsp honey, smoked paprika and 1/2 tsp salt. Add up to 2 tbs water to reach a pourable sauce consistency. Taste and adjust seasoning — it should be smoky, tangy and slightly sweet. Reserve until plating.

Warm 1/2 cup neutral oil in a small saucepan over very low heat (do not let it smoke). Remove from heat, whisk in 1 tbs aji panca paste until fully incorporated and fragrant. Let cool slightly. This yields a glossy chili oil to finish the dish. Keep warm or room temperature for serving.

While mushrooms marinate, prepare the salad. Peel (optional) and thinly slice the cucumber into half-moons. Chop tomatoes into bite-size pieces. Thinly slice the red onion and place in cold water for 5 minutes if you want milder onion flavor, then drain.

Combine cucumber, tomatoes, drained onion and chopped cilantro in a bowl. Dress with 1 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss gently and refrigerate until service.

Preheat grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Oil the grates to prevent sticking.

Grill mushrooms

Place marinated oyster mushroom clusters directly on the hot grill, marinade side up initially. Grill 3–4 minutes per side, basting once or twice with reserved marinade, until mushrooms are charred at the edges and tender. Total grill time will be about 6–8 minutes depending on thickness. Use a spatula or tongs to flip carefully so clusters remain intact.

Finish

Transfer grilled mushrooms to a platter. Spoon some anticuchera sauce over the mushrooms and drizzle a little aji panca oil around and over them. Garnish with fresh cilantro leaves. Serve with green cucumber & tomato salad and lime wedges on the side for squeezing.