Prepare the Mushrooms – Clean the oyster mushrooms gently with a damp cloth. Tear them into smaller pieces if desired for skewering.

Marinate the Mushrooms – In a mixing bowl, combine the oyster mushrooms with the Butter Chicken spice blend, a pinch of salt, and drizzle generous amount of olive oil. Toss until the mushrooms are well coated.
Skewering – Thread the marinated mushrooms onto the skewers. If using wooden skewers, soak them in water for about 30 minutes prior to grilling to prevent burning.
Grill the Skewers – Preheat your grill or grill pan over medium heat. Place the skewers on the grill and cook for about 5-7 minutes on each side, until the mushrooms are tender and slightly charred. Brush some oil on oyster mushrooms when grilling.
Prepare the Butter Chicken Sauce – In a saucepan, heat olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Add the can tomatoes, salt to taste, turmeric powder, lemon juice, maple syrup, and the Butter Chicken spice blend. Stir well to combine.
Bring the mixture to a simmer and cook for about 10-15 minutes, allowing the flavors to meld.  Once the sauce is done, use the immersion blender to make smoother sauce.
Serve – In a bowl, lay down a generous amount of the Butter Chicken sauce. Add cooked rice on top of the sauce, then arrange the grilled oyster mushrooms on top. Garnish with a wedge of fresh lime on the side.