Preheat the oven grill around 200–220°C. Thinly slice all of the mushrooms.

For the portobello and flat mushrooms, slice them into thin ribbons so they can fold easily onto the skewers.

For the cup mushrooms, slice them into thin whole cross-sections rather than ribbons.

In a bowl, whisk together the harissa paste, extra virgin olive oil, tamari, maple or honey, preserved lemon, garlic, smoked paprika and black pepper.

Taste and adjust if needed. It should be salty, tangy, smoky, slightly sweet and a little spicy.

Add the sliced mushrooms to the marinade and toss very gently to coat. Be careful not to overmix or snap the mushroom slices.

Thread the mushrooms onto skewers, alternating folded portobello and flat mushroom ribbons with the thin cup mushroom cross-sections.

Fold the portobello and flat mushroom ribbons into little S-shapes or accordion-style folds as you thread them.

Place the skewers onto a lined baking tray.

Place the mushroom kebabs under the oven grill and cook for 10–12 minutes, or until the mushrooms are starting to soften, darken and caramelise.

Carefully flip the skewers over, then brush with any leftover glaze.

Return to the oven grill for another 8–12 minutes, or until the mushrooms are golden, sticky and slightly charred.

Add the avocado, Greek yoghurt, extra virgin olive oil, parsley, pepitas, lemon juice, sea salt and black pepper to a blender or food processor.

Blend until smooth, creamy and spoonable. Taste and adjust with extra lemon, salt or pepper if needed.

Spread the avocado yoghurt brain sauce onto a serving plate.

Lay the mushroom kebabs over the top.

Finish with pickled red onions, fresh parsley or coriander, lemon wedges, freshly cracked black pepper and a drizzle of extra virgin olive oil.

Serve warm.