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Oyster Mushroom Satay

Nico Schinco

BY The Editors

PUBLISHED June 3, 2025

In sate jamur, a vegan street food dish from the island of Java, oyster mushrooms are bathed in an umami-rich marinade of miso paste, dried porcini, and peanut sauce, then charred over high heat. – Hugh Mangum

 

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Oyster Mushroom Satay

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Makes 6 servings 1x

Time 25 minutes, plus one hour marinating

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Ingredients

  • 3 cloves garlic
  • 3 macadamia nuts
  • 2 small shallots, chopped
  • 1 tablespoon coriander seeds
  • 1/2 teaspoon salt
  • 2 tablespoons porcini mushroom powder
  • 2 tablespoons sweet soy sauce
  • 2 tablespoons canola oil, plus extra for oiling
  • 1 tablespoon red miso
  • 1/4 teaspoon black pepper
  • 14 oz/400 g oyster mushrooms, cut into strips
  • 2 tablespoons Indonesian Peanut Sauce, plus extra to serve

Instructions

In a food processor, combine the garlic, candlenuts or macadamia nuts, shallots, coriander seeds, and salt. Add the porcini mushroom powder, sweet soy sauce, oil, miso, and pepper and blend well.

Preheat a grill to medium-high heat for indirect grilling.

In a large bowl, combine the mushrooms and marinade and marinate for 1 hour. Add the peanut sauce, then thread the mushrooms onto skewers. Place the skewers on the hot side of the grill and cook for 6 minutes, until the mushrooms are charred on both sides.  Transfer to a serving dish.

Serve immediately with the peanut sauce.

– Excerpted from Barbecue © 2025 by Hugh Mangum. Photography © 2025 by Nico Schinco. Reproduced by permission of Phaidon. All rights reserved.

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