King Satay Skewers With Spicy Peanut-Ginger Sauce
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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!
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4 skewers 1x
Ingredients
Units
Scale
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
- 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.
- Add the remaining 1/4 cup water and press again. The purpose here is to press them into a square.
- 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
- 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
- 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.