2 tablespoons vegetable oil
1 egg, lightly beaten
1 1/2 pounds fresh oyster mushrooms
1 1/4 cups garlic, minced
1 (8 ounce) package dried onion and mushroom sage
1/4 teaspoon salt
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 1/2 tablespoons chili powder, or to taste
1 cup vegetable oil
1 teaspoon vegetable oil
1 teaspoon black pepper seasoning
Preheat an outdoor grill for high heat.
In a medium bowl, whisk together vegetable oil and egg. Mix oyster mushrooms, garlic, onion and sage; season with salt, lemon juice, vinegar and chili powder.
Heat oil in a cast iron skillet or Dutch oven to 375 degrees F (190 degrees C).
Using a slotted spoon, flatten oyster mushrooms into 1/2 inch balls. Roll in garlic sage mixture until they are coated with garlic flavor and overlap. Wrap each oyster ball in foil and place in grill.
Lightly oil grate. Pour oyster mixture and vinegar over oyster ball. Heat oil to 375 degrees F (190 degrees C). Boil oysters 30 minutes, without cover. Remove foil from oyster ball and place on grill. Cook 5 minutes per oyster.
Remove oysters, peel, shell off. Carefully sprinkle oysters with garlic sauce; toss. Simmer oysters 20 minutes more, or until filling is tender. Reduce heat to medium and simmer for 2 hours. Remove oysters from marinade; discard oyster shells.
Place oysters on grill and cook 10 minutes. Serve with guacamole, salsa and cable raisins.