Mushroom Yakitori
Mushrooms, Fire, and Umami: Chef Chantelle’s Yakitori from Tapas Night
At our Mushroom Tapas Night in April, the team at Forge & Vine lit up the evening with dishes that celebrated the depth and versatility of locally grown fungi. One of the highlights? An unforgettable mushroom yakitori crafted by Chef Chantelle Gonsalves. Grilled over open flame and brushed with a rich glaze, these skewers captured everything we love about mushrooms—earthy, juicy, and packed with umami.
Today, we’re sharing the recipe so you can bring a bit of that magic to your own table.
Mushroom Yakitori
Chef Chantelle Gonsalves
30 minutes
30 minutes
Entree
Grilled skewers of meaty mushrooms basted in a sweet and savory tare sauce, inspired by traditional Japanese yakitori.
Ingredients
- 2 lbs Fat Moon Mushrooms (oysters, trumpets, lions mane, shiitake)
- 2 bunches scallions
- 1 bunch parsley, chopped
- 4 egg yolks
- 1 Tbsp rice vinegar
- 1 tsp lime juice
- 1 tsp honey
- Salt & pepper
- 1 cup canola oil
- 1 cup hoisin sauce
- 1 Tbsp honey
- 2 tsp rice vinegar
- 1 tsp mirin sauce
- 1 Tbsp Soy Sauce
- ¼ cup water
- 1 head Napa cabbage
- 1 carrot, peeled and shredded
- 3 radishes, julienned
- 2 Tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
- ¼ cup oil (canola or olive oil)
Directions
Skewers
Preheat grill to 450 degrees, begin skewering assorted mushrooms. When done, drizzle with oil and season with salt and pepper.
Place mushrooms onto the hot grill, brushing every few minutes with the hoisin glaze. Cook for about 8 - 10 minutes and brushing with glaze about 3 times. Once the mushrooms are off the grill, make sure to give them one more final glaze.
Serve on or off the skewer with Asian Slaw and Scallion Aioli
Charred Scallion Aioli
Place a wire rack over a burner. Turn the heat on high and charr the scallions, or char on a grill.
Cut the ends off the scallions and cut the stems off of the bunches of parsley. In a
blender, add the herbs and egg yolks, blend until smooth.
Add the vinegar, lime juice, honey and salt. Begin blending and slowly stream in the oil.
Hoisin Glaze
Combine Hoisin Sauce, Honey, Rice Vinegar, Mirin, Soy Sauce and water in a pot. Cook over medium heat, bring to a boil, and allow to reduce for approximately 10 minutes. Use this sauce to baste the mushrooms.
Asian Slaw
Shred/ julienne the cabbage, carrot and radish. Then combine in a bowl.
In a separate bowl, whisk together the vinegar, sugar, salt and oil. Then dress the slaw with the dressing. Allow to sit for about 5 minutes so it can soak up some of the dressing.