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!
2 responses to “Mushroom Satay”
Easy, quick and super delicious!
Thank you Tom! Thank you for sharing your picture, they really looked wonderful.