Mushroom Satay Skewers with Shittake, White and Portabello Mushrooms, served with Spicy Peanut Sauce and Jasmine Rice
Equipment:
Wooden skewers
Hand blender
Ingredients
For the skewers
100g fresh shiitake mushrooms
100g white or button mushrooms
100g portabello or flat mushrooms
3 tbsp coconut milk
1 shallot, peeled
2 garlic cloves, peeled
2.5cm piece fresh ginger, peeled
Pinch of white pepper and salt
Juice of ½ lime
For the spicy peanut sauce
100g unsalted peanuts
1 stalk lemongrass, roughly chopped
• 3 garlic cloves, roughly chopped
½ tsp turmeric powder
2.5cm piece ginger
3 shallots, peeled and diced
½ tsp salt
2-4 tbsp caster sugar
400ml coconut milk
1 tsp dried red chilli flakes
2 tbsp garam masala powder
Method:
- Wash and trim the mushrooms. Leave the shitake and button mushrooms whole and slice the portabello mushrooms in half (or quarters if they’re very large).
- Put the other skewer ingredients (3 tbsp of coconut milk, shallots, garlic, ginger, white pepper, lime juice and salt) into a food processor and blend until smooth, before transferring to a large bowl. Mix together with the mushrooms and leave them to marinade and chill for at least 20 minutes.
- For the spicy peanut sauce, place the peanuts, lemongrass, garlic, turmeric, ginger, shallots, salt, sugar, remaining coconut milk, dried chillies and garam masala in a food processor and blend to make a thick paste. Add the peanut mixture to a pan and simmer for 15 minutes, stirring occasionally and adding more water if the sauce becomes too thick. Add more sugar to taste.
- Place the mushrooms along the small wooden skewers and grill for 5-7 minutes on each side until golden-brown.
- Serve with Jasmine Rice (200g for four people) and the peanut sauce and garnish with spring onions, chillies and wedges of lime.
