Oyster Mushroom Satay

Name: Oyster Mushroom Satay
Total time: PT-496087H29M3S
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

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Makes 6 servings 1x

Time 25 minutes, plus one hour marinating

Scale

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.