Ember apricot mushroom skewers
Cultivated mushrooms roast under an apricot-and-sumac glaze. Metal skewers are optional; a roasting tray works just as well.
This recipe has not been kitchen-tested.
This is an original ArmenianFood.Delivery brand concept. It has no ancient provenance. It has not been kitchen-tested, and exclusivity is not guaranteed.
Prep: 20 min · Cook: 25 min · Serves: 4
Ingredients
- 700 g — cultivated mushrooms, cleaned
- 70 g — dried apricots, chopped
- 100 ml — water
- 25 ml — olive oil
- 25 ml — lemon juice
- 3 g — ground sumac
- 4 g — salt
Method
- Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
- Soak chopped apricots in the water for 10 minutes, then blend with oil, lemon, sumac and salt. Toss cultivated mushrooms in this glaze. Roast at 210°C for 20–25 minutes, turning halfway; use metal skewers if desired.
- Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.
Allergen notes
- Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.
Cook’s notes
- Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.
History & sources
This idea borrows the serving format of skewered food, not the history or identity of meat khorovats. A blended dried-fruit glaze is the defining creative element of our version. This is a new creative recipe concept drafted for ArmenianFood.delivery, not an ancient traditional dish. It has not been kitchen-tested and is not claimed to be globally unique or legally exclusive.
Cited sources offer cultural context only. They do not verify kitchen testing, the exact ingredient proportions in this recipe, or an invention date.