Grilled mushroom skewers


  • 500 g baby button mushrooms
  • marinade: oil, honey, soy sauce, garlic powder, ground ginger, salt, pepper

For the egg salad:

  • 150 g plain yoghurt
  • 2 to 3 radishes or half a cucumber
  • 3 hardboiled eggs
  • 150–200 g cream cheese
  • 1 small bunch of dill
  • salt and pepper

For the salad:

  • 1 bunch of radishes
  • 1 curly lettuce
  • fresh dill

Wash the mushrooms, then thread onto skewers. Use around six mushroom heads on each skewer and allow two to three skewers per person. Cook in a little oil in a hot frying pan or on a grilling sheet. Season with salt, pepper, garlic powder and ground ginger, and drizzle with honey and soy sauce. Turn the skewers continuously and cook until shiny golden brown.

For the egg salad, dice the hardboiled eggs and vegetables and combine with the other ingredients.

Serve the skewers at once with the freshly made salad.