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Satay Mushroom Skewers

Yields1 ServingPrep Time8 minsCook Time15 minsTotal Time23 mins

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
1

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.

2

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.

3

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

4

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.