Anyone out there love mushrooms?
I’ve recently rekindled my love affair with the Long Beach Sunday Farmers’ Market and there are two delightful mushroom vendors. I love their fresh mushrooms and enjoy the snappy conversation.
I’ve searched for recipes worthy of their beautiful mushrooms and am especially enjoying this one, Crispy Oyster Mushroom Skewers With Crushed Chickpeas. Does that title pique your interest? It is quite a departure from the regular preparation of these fungi. These would present beautifully on a buffet table!
Here is the recipe as I prepared it in my kitchen. This recipe is from Ixta Belfrage’s wonderful cookbook, Mezcla. You can buy the cookbook through your local bookstore or on Amazon here.
Crispy Oyster Mushroom Skewers With Crushed Chickpeas
August 15, 2025
Ingredients
- For Mushrooms:
- 14 oz. oyster mushrooms
- Skewers
- For Chile Oil:
- 7 T. olive oil
- 2 T. Harissa plus 2 T. olive oil
- 3/4 t. Urfa Chile Flakes (or regular chile flakes)
- 3/4 t. sugar
- 1/4 t. fine salt
- For Crushed Chickpeas:
- 10 1/2 oz. drained canned chicipeas
- 1 clove garlic (crushed)
- 1/3 C. Greek yogurt plus 1 T. to finish the dish at the time of serving
- 1 T. olive oil
- Fine salt
- For Salsa Verde:
- 2 T. cilantro (chopped fine)
- 1/4 C. chopped fresh chives
- 2 T. olive oil
- 2 T. lime juice
- Flaky salt
Directions
- Step 1 Preheat oven to 450 degrees F.
- Step 2 Prepare the chile oil by mixing all the ingredients in a large bowl. Add the mushrooms to the bowl of chile oil and (gently) stir them until they are well-covered in oil.
- Step 3 Thread the mushrooms on the skewers. On a baking sheet lined with parchment, arrange the skewers with some space between them on the baking sheet and roast for about 18-20 minutes. Halfway through roasting, baste the mushrooms with chile oil. (You want some crispy edges on your finished mushrooms!)
- Step 4 While the mushrooms are roasting, add all the chickpea ingredients to the bowl of your food processor and process briefly, adding salt to taste.
- Step 5 Prepare the salsa verde by adding all the ingredients together with a generous pinch of flaky salt.
- Step 6 To serve, spread the chickpea puree neatly on a serving platter. Using a spoon, swirl 1 T. of yogurt into the chickpea puree.Arrange the roasted mushroom skewers on top of the chickpea puree. Drizzle any remaining chile oil onto the skewers and puree. Spoon salsa verde on the platter. Enjoy.
