Mushroom – Satay
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 4 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 20 mushrooms, cleaned
- 2 cloves garlic
- 1 ginger, chopped (approx. tablespoon full)
- 2 lemongrass stalks
- 3 tablespoon soy sauce, dark
- 3 tablespoon oil (sesame oil, dark)
- 2 tablespoon oil for frying
For the sauce: (Saté sauce)
- 2 tablespoon oil for frying
- 3 tablespoon curry paste, yellow
- 400 ml coconut milk
- 150 g peanut cream, with pieces (crunchy)
- 2 tablespoon palm sugar
- salt
- 2 tablespoon vinegar (rice vinegar)
Print Recipe
Pin Recipe Instructions
- Peel or clean the garlic, ginger and lemongrass. Then finely chop and place in a bowl with the soy sauce and sesame oil. Add the cleaned mushrooms, mix everything and marinate for approx. 3-4 hours. Turn occasionally.
- Heat 2 tablespoons of oil and briefly fry the curry paste in it. Deglaze with the coconut milk and let simmer for 2 minutes. Add the peanut cream and palm sugar and season with a pinch of salt. Let simmer on a low level for about 8 to 10 minutes and finally add the rice vinegar.
- Put the mushrooms on 4 wooden skewers. Fry all over in a pan with 2 tablespoons of heated oil (or grill without oil). Brush the skewers with the leftover marinade.
- This goes well with jasmine rice.
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