Clean the mushrooms with a damp towel. Slice each mushroom lengthwise to approximately a centimetre (0.4 inches) of thickness. You can also go a bit smaller than that.

Let the mushroom slices soak in hot water for 15 minutes until soft. Drain the water before marinating the mushrooms.

Mix the spices, soy sauce (or Tamari) and syrup, and add them to the mushrooms. Furthermore, add the garlic after crushing it with a garlic press. Combine everything well. Cover the mix, and let it marinate for at least half an hour.

Take the mushrooms, and fold them in the middle before adding them to the skewers.

You can either grill them on a barbecue or sear them on high heat in a pan. They are best if they get a light char on each side.

Test one of the skewers to see if the mushrooms are tender. We want to avoid chewy mushrooms. If needed, transfer them to lower heat or add them to the oven at 180° Celsius (356° Fahrenheit) for another 10-15 minutes until nicely tender.