These are so full of flavour and a great alternative to meet skewers. I tried a new technique to cook the mushrooms and it allows the marinade flavour to really soak in AND for the mushrooms to get lovely and golden.

I read about this technique here, and your cooking the mushrooms in water first to let them release lots of their moisture content. This means they’re cooked and soft when they go in the marinade, so it can really soak in. It also makes it way easier for that sought after malliard reaction to occur, giving them that golden colour and flavour.

It’s more time consuming than just grilling them but so worthwhile. You could even do that part the day before if you like.

I’ve used curry powder in this recipe, which isn’t something I use often but always seem to have a container of in the pantry. If you’re in the same boat be prepared for this recipe to get you really into curry powder!

The mushroom satay skewers are delicious on fluffy rice with steamed, raw or grilled veggies. I had them on roast sweet potato in the below photo, so good with the satay sauce.

It’s important to use the little button mushrooms as their round close structure makes them perfect for putting on a skewer.

Serves 4 (should make 8 skewers)

Ingredients

400g button mushrooms (32!)

1 tsp curry powder

1/2 tsp chilli powder

2 tsp ginger, freshly grated

2 cloves garlic, crushed

2 tsps soy/tamari sauce

1 tsp sesame oil

Satay sauce

4 Tbs crunchy peanut butter (I prefer dark roasted for the flavour intensity)

1 Tbs tamari/tamari

1 Tbs lime juice

1 tsp freshly grated ginger

2 cloves garlic

1/4 tsp chilli powder

1/2 tsp curry powder

1 cup coconut milk

Directions

Place mushrooms in a single layer in a pan or sauce pan, pour in 1 cup of water or enough to go halfway up the mushrooms. Simmer until the water evaporates.

Meanwhile, mix together the remaining ingredients (not incl. satay sauce ingredients!) in a bowl big enough to hold the mushrooms. Pour the cooked mushrooms in the bowl and toss to coat. Set aside and allow to marinate for 30mins up to overnight.

Make the satay sauce: in a small bowl mix together the peanut butter, tamari, ginger, garlic, chilli powder and lime juice. If it’s really stiff add 1 Tbs water.

Pour coconut milk into a small medium saucepan. Add peanut butter mix and curry powder and stir over medium low heat until well combined. You can taste and add more chilli, curry powder, lime or tamari to suit your tastes. Simmer for a few minutes to thicken.

Thread mushrooms onto skewers, 4 per skewer.

Place a pan on medium high heat, once hot add a little extra virgin olive oil or peanut oil, add the skewers and cook a few minutes each side, or until golden. Remember they’re already cooked, so you’re just heating through and getting some colour on them.

To serve, spoon over satay sauce, have extra on the side. The recipe makes enough sauce to add to a rice and veggie bowl along with these skewers.

HH. x