Asian Style BBQ Mushroom Skewers

asian style bbq skewers

The mighty king oyster mushroom makes another appearance in these gorgeous grilled skewers. This mushroom is so meaty tasting, just a couple of these skewers really satisfy. The bright red color comes from the tomatoes and beets in our Wicked Kitchen™ Asian Style BBQ Sauce. That sauce also gets flavor from spices like ginger, clove, and star anise. Check out this video to see the skewering method used here on a similar recipe that’s made with our Wicked Kitchen™ Sticky Teriyaki Sauce instead.


  • 1 lb (450 g) king oyster mushrooms, about 6 large
  • 2 cloves garlic
  • 3 Tbsp soy sauce
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp sesame seeds
  • Salt and pepper
  • Vegetable oil, for coating
  • About 1/2 cup (120 ml) Wicked Kitchen™ Asian Style BBQ Sauce


  1. Slice the mushrooms lengthwise about 1/4-inch (1/2-cm thick). Put the slices in a heatproof bowl and cover with boiling water. Cover the bowl (a dinner plate works great) and let sit until the shrooms soften up a bit, about 5 minutes. Then drain off the water.
  2. Thinly slice the garlic and add to the mushrooms along with the soy sauce, pepper flakes, sesame seeds, and just a pinch each of salt and pepper. Let marinate at room temperature for at least 10 minutes, or cover and let it go a few hours or even overnight for more flavor.
  3. Thread the mushrooms onto skewers by folding each slice in half and alternating the position of the folded slices as you go. This video shows you how. Squish the slices together so they’re nice and tight on the skewer. We like to use small wooden skewers and get about 8-10 slices per skewer.
  4. Heat a grill on medium heat.
  5. Oil up the mushrooms all over with maybe 2 tablespoons of vegetable oil. We just use our hands, but brush it on if you must. Grill the shroom skewers over medium/medium-low heat with the grill lid down until the mushrooms are tender and nicely browned all over. It’ll take about 15 minutes total, and you’ll need to turn them every few minutes. Grab a beer and hang out by the grill. You don’t want them to burn. When they’re done, brush the Asian Style BBQ sauce all over the mushrooms, getting into all the nooks and crannies. Keep grilling and basting with the sauce until the shrooms are nicely glazed all over and you see a little char here and there. It should only take a couple to three minutes. Serve ‘em up hot.


To punch up the flavor, replace the pepper flakes and sesame seeds with Wicked Kitchen Sesame Togarashi, or another blend of shichimi togarashi, which is a Japanese seven-spice mix made with hot chiles, sansho or Sichuan peppercorns, white and black sesame seeds, poppy seeds, dried orange peel, crushed seaweed, and sometimes hemp seeds and/or ginger.

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