Mushroom Satay
This vegan take on the classic Southeast-Asian satay replaces grilled meat with oyster mushrooms, making for a fantastic meat-free alternative. The marinated mushrooms are seared in a cast-iron pan on medium-low heat for approximately 9 minutes on each side. It's important to be patient in the cooking process to achieve that perfect sear. The satay is traditionally served with peanut sauce.
Servings: 2
Equipment
- 4 wooden skewers soaked in water for 15 minutes to avoid burning
Ingredients
- 9 oz / 250 g oyster mushrooms
- 2 tbsp olive oil
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup
- 1 tsp cumin ground
- 1 tsp smoked paprika
- 1 tbsp oil for frying
For the peanut sauce:
- 1/3 cup natural peanut butter
- 150 ml / 1/2 cup + 2 tbsp coconut milk
- 1 tsp Sriracha according to desired spiciness
- 1 lime juiced
- 2 tsp soy sauce / tamari
For garnish (optional):
- 1 lime chopped into wedges
- 2 tbsp crushed peanuts
- 2 tbsp chopped cilantro
Instructions
- Shred the oyster mushrooms by hand and avoid making them too small. Don't forget to ensure the pieces are still big enough to pierce.
- Prepare a mixture of olive oil, soy sauce, maple syrup, and spices. Massage it well onto the mushrooms and thread them onto soaked wooden skewers, leaving a little space between each one.
- To sear mushrooms, heat oil in a cast-iron skillet, if available. Cook the mushrooms over medium-low heat for about 9 minutes, flipping them once, until they are done and have crispy edges.
- Blend the ingredients for the peanut sauce in a small blender. Serve with the mushroom satay and garnish with cilantro leaves, crushed peanuts, and lime wedges if desired. Enjoy!
Easy, quick and super delicious!
Thank you Tom! Thank you for sharing your picture, they really looked wonderful.