Mushroom satay skewers with slaw|Australian Mushrooms

500 g button mushrooms

Dash of olive oil

Satay sauce

2 tbsp peanut butter

1 tbsp soy sauce

1 tsp honey

1 tsp fish sauce

1 garlic clove, minced

1 tsp red curry paste

1 cup coconut milk

Juice of half a lime

Slaw

¼ head of red cabbage, finely sliced

¼ head of green cabbage, finely sliced

½ cup of coriander, roughly chopped

1 spring onion, finely chopped

½ red chilli, finely chopped

1 tbsp red wine vinegar

Juice of 1 lime

1 tbsp mayonnaise

1 tsp sea salt

1 tsp cracked black pepper

To serve

Coriander leaves

Red chilli, finely sliced

First place the skewers in a bowl of water then set aside.

Next make the satay sauce by placing all ingredients (except the lime juice) in a pot on low heat. Stir continuously. Then once it starts to thicken, add in the lime juice.

Cut the button mushrooms in half, then thread on to the skewers. Brush both sides with the satay sauce. Cook both sides on a griddle pan with a dash of oil, gently pressing down to create that charred flavour.

To make the slaw, place all ingredients into a bowl. Toss to coat.

Lastly, plate up, garnish with more of the satay sauce, coriander leaves and fresh chilli.

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Mushroom satay skewers with slaw