Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.
Ingredients
MUSHROOMS
1 lb king oyster mushrooms
5 Tbsp vegetable oil, divided 1/4 cup water
1/4 cup low-sodium tamari or soy sauce
1 Tbsp agave syrup
1 Tbsp sriracha or chili paste
1 tsp hot chili oil
SPICY PEANUT-GINGER SAUCE
1 cup smooth peanut butter
1/4 cup low-sodium tamari or soy sauce
1/3 cup lime juice
1 Tbsp grated fresh ginger
2 garlic cloves, minced or pressed
1/4 tsp smoked paprika
1 Thai chili, chopped,
or 1/2 tsp red pepper flakes
1/2 to 1 cup water
Directions
- Make the mushrooms: Slice off mushroom caps and save for another use (see Pro tip). Trim bases so stems are clean. (In the next steps, you’ll be pressing the mushroom stems to make them thinner, flatter, and more pliable for skewering.)
- Heat large, heavy pan (such as cast iron) over medium-high heat. When it’s hot, swirl 3 Tbsp oil in pan to coat bottom, then add mushrooms. After 1 minute or so, use second heavy pan or a couple of foil-wrapped bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then pour water around mushrooms. (The steam will help soften the mushrooms and flatten the round shape into a squarer shape, which is easier to skewer.) Continue pressing for 2 to 3 minutes, then flip mushrooms over. When ’shrooms are tender and pliable, after cooking 2 to 3 minutes longer, remove to a work surface. Let cool for 15 minutes or so.
- Meanwhile, mix together tamari, agave, sriracha, hot chili oil, and remaining 2 Tbsp olive oil to make your marinade.
- When mushrooms are cool, slice lengthwise into strips about 1/4 inch thick. Arrange strips in single layer on baking sheet and brush them all over with marinade, using it all. Let marinate at room temperature for at least 1 hour. Or, if you have time, cover and marinate in refrigerator for up to 2 days. The longer you marinate, the more flavor you’ll get.
- Soak a handful of wooden skewers in water (enough to cover skewers) for 30 minutes. When ready to cook, preheat oven to 350 F. Thread each strip of mushroom on a skewer, making as many ribbon folds as possible without breaking mushroom. Place skewers on baking sheet and bake in hot oven until lightly browned, 20 to 30 minutes.
- Make the sauce: Combine all spicy peanut-ginger sauce ingredients in blender and buzz it all up until smooth. For thicker sauce, use less water; use more to make it thinner.
- Drizzle a little sauce over skewers before serving, with remaining sauce on the side for dipping.
Pro Tip
To use the leftover mushroom caps, just saute them, toss with tamari, and add to your favorite noodle bowl.
You’ve Got Options
- Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
- Garnish with fresh cilantro, chopped chilies, and lemon or lime wedges for squeezing.
