Crispy Persian Mushroom Kebab (Kabab-e Gharch)
"Experience the smoky, earthy soul of the Persian grill reimagined in a stunningly crispy, golden vegetarian masterpiece."
Instructions
Place the cleaned oyster mushrooms in a bowl. Toss them with melted butter or oil, then season evenly with salt and freshly ground black pepper. Let the mushrooms marinate for 20–30 minutes so they absorb the seasoning.
Preheat the oven to 180°C (356°F), or prepare a charcoal grill. Lightly grease a baking tray if using the oven.
In a separate bowl, beat the egg until smooth. Gradually mix in the breadcrumbs to create a light, cohesive coating.
Dip each marinated mushroom into the egg and breadcrumb mixture, ensuring an even coating on all sides.
Arrange the coated mushrooms on the prepared baking tray, or thread them onto skewers if grilling. Sprinkle with aromatic herbs if desired.
Bake for about 10 minutes, or until the coating is set and lightly golden. If grilling, cook over medium heat until the mushrooms are tender inside and gently crisp on the outside, turning as needed.