Oyster mushroom satay with spicy peanut sauce

Oyster mushroom satay with spicy peanut sauce

Based on 6 ratings
Simone Wimmer

Simone Wimmer

Kitchen Assistant at Kitchen Stories

www.instagram.com/baguettisimonetti/

"Does your mouth start watering as soon as the grill is fired up? Every year I'm eager to start the barbecue season and this year even vegans and vegetarians won't be left yawning: We're serving crispy mushroom skewers with a spicy peanut coconut sauce. Hearty, creamy, spicy, fresh and crunchy. If you have too much sauce left over, it's also great for summer rolls, cold Asian noodle salads, or just dipping bread and veggies. No grill nearby? Thanks to its grill function, these will be just as delicious in the oven!"

Difficulty

Easy 👌

Preparation

15 min

Baking

15 min

Resting

0 min

Ingredients

2Servings
450 g
oyster mushrooms
3 tbsp
soy sauce
4 tbsp
sweet soy sauce
1 tsp
ground coriander
5 tbsp
toasted sesame oil
4 tbsp
creamy peanut butter
50 ml
coconut milk
½
chili
3 tsp
lime juice
10 g
ginger
salt
roasted peanut (for garnish)
MetricImperial

Utensils

wooden skewer, bowl (large), 2 bowls (small), pastry brush, baking sheet, parchment paper, grill (optional), oven (optional), food processor, cutting board, knife

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How-To Videos

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Homemade peanut sauce

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How to clean mushrooms

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How to toast nuts

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3 easy ways to juice a lemon

Nutrition per serving

Cal681
Fat60 g
Protein21 g
Carb27 g
  • Step 1/3

    Soak the wooden skewers in warm water for about 30 minutes beforehand. Use your hands to tear the oyster mushrooms into even strips. Then place the mushroom strips closely but evenly spaced on the wooden skewers. This makes about 6-8 skewers.
    • 450 g oyster mushrooms
    • wooden skewer
    • bowl (large)

    Soak the wooden skewers in warm water for about 30 minutes beforehand. Use your hands to tear the oyster mushrooms into even strips. Then place the mushroom strips closely but evenly spaced on the wooden skewers. This makes about 6-8 skewers.

  • Step 2/3

    In a small bowl, mix soy sauce, half of the sweet soy sauce, ground coriander and sesame oil. Using a brush, coat both sides of the mushroom skewers with the marinade. If you're using the grill, grill them in indirect heat for about 5-8 minutes per side, until they are nice and crispy on the outside. If you're using the oven, roast the skewers on a baking tray lined with baking paper at 275°C/530°F top/bottom heat for approx. 7 min. per side and fire up the oven grill for the last few minutes for a crispy finish.
    • 3 tbsp soy sauce
    • 2 tbsp sweet soy sauce
    • 1 tsp ground coriander
    • 5 tbsp toasted sesame oil
    • bowl (small)
    • pastry brush
    • baking sheet
    • parchment paper
    • grill (optional)
    • oven (optional)

    In a small bowl, mix soy sauce, half of the sweet soy sauce, ground coriander and sesame oil. Using a brush, coat both sides of the mushroom skewers with the marinade. If you're using the grill, grill them in indirect heat for about 5-8 minutes per side, until they are nice and crispy on the outside. If you're using the oven, roast the skewers on a baking tray lined with baking paper at 275°C/530°F top/bottom heat for approx. 7 min. per side and fire up the oven grill for the last few minutes for a crispy finish.

  • Step 3/3

    For the sauce, add peanut butter, the remaining sweet soy sauce, coconut milk, chili, lime juice, and ginger to a food processor and puree until a homogeneous but still slightly chunky sauce is formed. Season to taste with a little salt and more lime juice. Coarsely chop a few peanuts and fold about 1 tablespoon into the sauce. Arrange the grilled skewers together with the sauce on a plate. Sprinkle the skewers with the remaining chopped peanuts.
    • 4 tbsp creamy peanut butter
    • 2 tbsp sweet soy sauce
    • 50 ml coconut milk
    • ½ chili
    • 3 tsp lime juice
    • 10 g ginger
    • salt
    • roasted peanut (for garnish)
    • food processor
    • bowl (small)
    • cutting board
    • knife

    For the sauce, add peanut butter, the remaining sweet soy sauce, coconut milk, chili, lime juice, and ginger to a food processor and puree until a homogeneous but still slightly chunky sauce is formed. Season to taste with a little salt and more lime juice. Coarsely chop a few peanuts and fold about 1 tablespoon into the sauce. Arrange the grilled skewers together with the sauce on a plate. Sprinkle the skewers with the remaining chopped peanuts.

  • Enjoy your meal!

    Oyster mushroom satay with spicy peanut sauce

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