Crispy Oyster Mushroom Skewers With Bok Choy Salad

Preheat oven to 425° and line two large baking sheets with parchment paper.

To make the marinade for the mushrooms, put 6 Tbsp. canola oil, 3 Tbsp. honey, 3 Tbsp. light soy sauce, 6 garlic cloves, crushed, two 1½" pieces ginger (1½ oz.), grated, and ¼ tsp. salt into a large bowl and stir. Tear the larger mushrooms from 1¾ lb. oyster mushrooms in half; keep the small ones intact. Place all mushrooms in bowl with marinade. Mix well with your hands until mushrooms are coated.

Thread mushrooms onto eight skewers and place on prepared baking sheets. Bake 20 minutes until golden brown and the edges are starting to catch. While mushrooms are baking, prepare the salad and mayo.