Name: Satay Mushroom Skewers
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Ingredients: 200 g white flat mushrooms, sliced into thick strips; 1 tbsp olive oil; 1 tbsp coconut aminos or tamari; 1 tsp hot sauce; 1 Juice of a lime; 6 wooden skewers, soaked in water; 2 Lebanese cucumbers, sliced into thin ribbo; 1 cup pea sprouts; ¼ red onion, finely sliced; 1 Juice of a lime; 1 tbsp olive oil; ½ cup smooth peanut butter; ½ cup coconut aminos or tamari; ½ cup boiling water, plus extra if needed; 2 tsp roasted peanuts, roughly chopped; 1 tsp finely chopped fresh red chilli; 1 tbsp fresh herbs, optional; 1 Juice of a lime

Serves: 1
Preparation: 8 minutes
Cooks In: 15 minutes
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Ingredients

Satay mushrooms

200 g white flat mushrooms, sliced into thick strips

1 tbsp olive oil

1 tbsp coconut aminos or tamari

1 tsp hot sauce

1 Juice of a lime

6 wooden skewers, soaked in water

Salad

2 Lebanese cucumbers, sliced into thin ribbo

1 cup pea sprouts

¼ red onion, finely sliced

1 Juice of a lime

1 tbsp olive oil

Satay sauce

½ cup smooth peanut butter

½ cup coconut aminos or tamari

½ cup boiling water, plus extra if needed

To serve

2 tsp roasted peanuts, roughly chopped

1 tsp finely chopped fresh red chilli

1 tbsp fresh herbs, optional

1 Juice of a lime

Method

Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.

Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.

Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.

To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.

Ingredients

Satay mushrooms

200 g white flat mushrooms, sliced into thick strips

1 tbsp olive oil

1 tbsp coconut aminos or tamari

1 tsp hot sauce

1 Juice of a lime

6 wooden skewers, soaked in water

Salad

2 Lebanese cucumbers, sliced into thin ribbo

1 cup pea sprouts

¼ red onion, finely sliced

1 Juice of a lime

1 tbsp olive oil

Satay sauce

½ cup smooth peanut butter

½ cup coconut aminos or tamari

½ cup boiling water, plus extra if needed

To serve

2 tsp roasted peanuts, roughly chopped

1 tsp finely chopped fresh red chilli

1 tbsp fresh herbs, optional

1 Juice of a lime

Directions

Get started by slicing white flat mushrooms into thick strips. Place in a bowl and use your hands to coat well with the olive oil, coconut aminos, hot sauce and lime juice.

Thread onto 4–6 skewers and transfer to a fry or griddle pan and cook until softened through, golden brown and caramelised. This takes about 4–6 minutes each side on medium-high heat.

Meanwhile, for the salad, combine the listed ingredients in a bowl and use your hands to toss and coat well.

To serve, start with a base of your zesty salad, top with the skewers, drizzle with the satay sauce, sprinkle with the roasted peanuts, fresh red chilli, fresh herbs, and a squeeze of lime juice.

Notes

Satay Mushroom Skewers

Ingredients Directions

Satay Mushroom Skewers

Ingredients

Method

Ingredients

Directions

Notes

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