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King Satay Skewers With Spicy Peanut-Ginger Sauce

  • Updated: December 08, 2022
  • 40 minutes
  • 4 skewers
  • 0.0
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Plated king satay
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King oyster mushrooms are one of our favorite shroomz for their versatility and meaty texture. Slice ’em and you’ve got plant-based scallops. Bread and fry these beauties for a beautiful appetizer. Slice them the other way, and you’ve got something to thread onto a skewer for a perfect, plant-based shroom dish!

Ingredients

for the shrooms
  • 1 pound king oyster mushrooms
  • 2 T oil (to coat in a bowl)
  • 1/2 cup water, divided
for the marinade
  • 1/4 cup tamari
  • 1 T agave
  • 1 T Ninja Squirrel Sriracha
  • wooden skewers, soaked in water for about an hour
for the peanut-ginger sauce
  • 1 C smooth peanut butter
  • 1/3 C tamari
  • 1 T fresh ginger, chopped
  • 1 tsp chopped garlic
  • 3-4 limes, sliced in half, and juiced
  • 1/2 tsp smoked paprika
  • 1 cup warm water (as needed to thin out the sauce)
for the garnish
  • sesame seeds
  • 1/4 cup cilantro, chopped
  • few leaves of mint, some sliced wicked thin, and some left whole

Instructions

To prepare the shrooms

  1. Toss the mushrooms in the oiled bowl, using your hands to coat them. Place mushrooms into a cast iron pan over medium-high heat. Place another cast iron pan on top of the shrooms to create weight. Add 1/4 cup water, cook for 2-3 minutes, then flip.
  2. Add the remaining 1/4 cup water and press again. The purpose here is to press them into a square.
  3. Remove the weight and the shrooms from the pan. Slice into thin strips, then place into the marinade. Set aside for 20 minutes to an hour.

To prepare the peanut-ginger sauce

  1. Combine all of the sauce ingredients except for the water. Slowly add in the water until the desired consistency is achieved. Set aside.

To grill the marinated shrooms

  1. Skewer each shroom strip onto a skewer. Grill until the shrooms develop a little color. Serve drizzled with the peanut-ginger sauce, sesame seeds, cilantro, and mint.

Using our mushroom pressing technique, we weighted down these whole shrooms until they developed some color.

After that, we sliced into thin strips, gave them a soak in a salty+spicy+sweet marinade, then skewered them like so. If you are using wooden skewers, give them a soak in water to prevent burning. Or you can just use metal ones.

These skewered shrooms are perfect for your next barbecue, potluck or other get-togethers. The only thing we’re killing here is shroomz, shroomz and more shroomz!

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