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Asian Oyster Mushroom Skewers with Peanut Sauce
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Knuspr-Küche
Vegane Saté-Spieße aus saftigen Austernpilzen mit einer cremig-pikanten Erdnuss-Kokos-Sauce. Perfect zum Grillen oder aus dem Ofen.
Ingredients
Preparation method
Ingredients overview
- 450 g oyster mushrooms
- 7 tbsp soy sauce
- 1 tsp ground coriander
- 5 tbsp sesame oil
- 4 tbsp peanut butter
- 50 ml coconut milk
- 1/2 red chili pepper
- 3 tsp lime juice
- 10 g ginger
- 1 pinch of salt
- 2 tbsp unsalted peanuts
Preparation
Soak the wooden skewers in warm water for about 30 minutes. Tear the oyster mushrooms into even strips with your hands and thread them tightly onto the wooden skewers.
Marinating & Grilling
In a small bowl, mix 3 tbsp of soy sauce, ground coriander, and sesame oil. Brush the mushroom skewers with the marinade on both sides. Grill on the barbecue over indirect heat for 5–8 minutes per side, or bake in the oven at 275 °C top/bottom heat for about 7 minutes per side.
Peanut Sauce & Serving
For the sauce, blend the peanut butter, the remaining 4 tbsp of soy sauce, coconut milk, finely chopped chili pepper, lime juice, and grated ginger until a smooth sauce forms. Season to taste with salt and lime juice. Fold in the chopped peanuts and serve the grilled skewers with the peanut sauce.
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