24min 4 ppl
Mushroom Satay
44 minutes
4 people
Medium31–60 min or 7–12 steps
44 min · 8 steps
Medium: 31–60 min or 7–12 steps
150 kcalper person
Protein 5g
Carbs 14g
Fats 9g
About this dish
Thick king oyster mushroom skewers marinated in a turmeric and lemongrass paste, grilled over high heat and served with a rich peanut sauce.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Satay Peanut Sauce200 mlstart 26 minutes aheadMake your own
Ingredients
Fresh Produce
- King oyster mushroomsthick pieces500 g
- Shallotspeeled, for the marinade4 whole
- Garlic clovesfor the marinade3 whole
- Lemongrass stalkstender core only, roughly chopped2 whole
- Cucumbercut into chunks, to serve1 whole
Tins & Jars
- Satay Peanut Sauceready-made, to serve200 ml
Dried Goods
- Palm sugar2 tbsp
Spices & Seasonings
- Turmeric powder1 tbsp
- Coriander Seedstoasted and ground1 tbsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Blender
- Bamboo skewers
- Griddle pan
- Small saucepan
Method
1
Blend the shallots, garlic, lemongrass, turmeric and ground coriander with two tablespoons of water into a smooth paste.
Approx. 5 minutes
2
Toss the mushroom pieces with the spice paste, palm sugar, light soy sauce and one tablespoon of the vegetable oil until evenly coated.
Approx. 8 minutes
3
Cover and leave to marinate for at least 30 minutes so the mushrooms absorb the spice paste.
Approx. 4 minutes
4
Thread the marinated mushroom pieces onto bamboo skewers.
Approx. 10 minutes
5
Brush a griddle pan with the remaining vegetable oil and heat over high heat until shimmering.
Approx. 3 minutes
6
Grill the skewers for three to four minutes on each side, turning once, until charred at the edges and tender.
Approx. 8 minutes
7
Warm the ready-made satay peanut sauce in a small saucepan for 3 minutes.
Approx. 3 minutes
8
Serve the skewers hot with the warmed peanut sauce and cucumber chunks alongside.
Approx. 3 minutes
