King Satay with Spicy Peanut Ginger Sauce
December 24, 2020
Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.
- Yield: 4-8 skewers 1x
- 1 pound king oyster mushrooms
- spray cooking oil
- fresh cilantro (for garnish)
For the Marinade:
- 1⁄4 cup (60ml) tamari or soy sauce
- 1 Tbsp sambal (chili paste) or sriracha
- 2 Tbsp rice vinegar
For the Spicy Peanut Ginger Sauce:
- 1 cup (240g) creamy peanut butter
- 1/3 cup (75ml) tamari or soy sauce
- 1/3 cup (75ml) fresh lime juice
- 1 Tbsp fresh ginger, chopped
- 1 Thai chili, chopped (optional)
- 1⁄2 cup (120ml) to 1 cup (250ml) water, depending on how thin you prefer the sauce
- Get a cast-iron pan wicked hot and start soaking your wooden skewers in water so that they don’t burn later.
- Cut the larger mushrooms in half the long way. When the pan is hot, spray it with some cooking oil to coat the bottom.
- Layout the mushrooms in the pan flat side down, then press with another pan. Be sure to use a towel or pot holder when you press, as the top pan will get hot. Press and cook for about 2 minutes.
- After a few minutes, remove the top pan and flip the mushrooms over to sear the other side. Put the top pan on top of the mushrooms again, then add a splash of water to the pan to help steam them. Press and cook for about another minute, until the mushrooms are golden brown with a nice sear. Remove from heat.
- Prepare the marinade by mixing the soy sauce (or tamari), sambal (or sriracha), and rice vinegar in a bowl big enough to hold all of your seared mushrooms. Add the mushrooms and cover with plastic wrap. Set aside.
- Prepare the spicy peanut ginger sauce by blending the lime juice, peanut butter, ginger, chili, tamari, and water. Add the water in stages until you get the consistency you want.
- Once mushrooms have softened up and cooled down in the marinade, start heating a cast iron grill pan over medium-high heat. Weave each mushroom onto a skewer.
- When you’ve finished skewering all of the mushrooms and the grill pan is hot, spray the pan with cooking oil and then add the skewers. Grill on each side for about 3-4 minutes, keeping an eye on them. You’re looking for some nice grill marks and char, but obviously don’t overdo it!
- To serve, arrange the skewers on a plate, then drizzle the peanut ginger sauce over the top. Garnish with some fresh cilantro, Thai chili slices, and a bowl of the sauce for dipping.
Use the leftover mushroom caps to make Mushroom Stock or add them to the filling for Porcini Ravioli. Or just sauté them, toss with tamari, and add to your favorite noodle bowl.
- Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
- Garnish with fresh cilantro, chopped chiles, and lemon or lime wedges for squeezing.
Did you make this recipe? Tag @eatwickedfoods on Instagram and hashtag it #eatwickedfoods
Want some more Wicked Foods? Head to the Wicked Foods website and signup to get our top secrety Mushroom Manifesto!