Oyster mushroom satay with spicy peanut sauce

Step 1/3

• 450 g oyster mushrooms

• wooden skewer
• bowl (large)

Soak the wooden skewers in warm water for about 30 minutes beforehand. Use your hands to tear the oyster mushrooms into even strips. Then place the mushroom strips closely but evenly spaced on the wooden skewers. This makes about 6-8 skewers.

Step 2/3

• 3 tbsp soy sauce
• 2 tbsp sweet soy sauce
• 1 tsp ground coriander
• 5 tbsp toasted sesame oil

• bowl (small)
• pastry brush
• baking sheet
• parchment paper
• grill (optional)
• oven (optional)

In a small bowl, mix soy sauce, half of the sweet soy sauce, ground coriander and sesame oil. Using a brush, coat both sides of the mushroom skewers with the marinade. If you're using the grill, grill them in indirect heat for about 5-8 minutes per side, until they are nice and crispy on the outside. If you're using the oven, roast the skewers on a baking tray lined with baking paper at 275°C/530°F top/bottom heat for approx. 7 min. per side and fire up the oven grill for the last few minutes for a crispy finish.

Step 3/3

• 4 tbsp creamy peanut butter
• 2 tbsp sweet soy sauce
• 50 ml coconut milk
• ½ chili
• 3 tsp lime juice
• 10 g ginger
• salt
• roasted peanut (for garnish)

• food processor
• bowl (small)
• cutting board
• knife

For the sauce, add peanut butter, the remaining sweet soy sauce, coconut milk, chili, lime juice, and ginger to a food processor and puree until a homogeneous but still slightly chunky sauce is formed. Season to taste with a little salt and more lime juice. Coarsely chop a few peanuts and fold about 1 tablespoon into the sauce. Arrange the grilled skewers together with the sauce on a plate. Sprinkle the skewers with the remaining chopped peanuts.

Enjoy your meal!