Mushroom satay

Ingredients for 4 servings:

• 32 mushrooms, fresh
• 2 garlic cloves
• 1 tbsp ginger, finely chopped
• 1 tbsp lemongrass, finely chopped
• 3 tbsp soy sauce
• 1 tbsp soy sauce, sweeten (if desired)
• 3 tbsp sesame oil
• Oil for frying
• 1 chili pepper(s), red
• 1 garlic clove(s)
• 6 tbsp peanut butter with chunks
• 2 tbsp lime juice
• 3 tbsp soy sauce
• 1 tbsp sesame oil or peanut oil
• 200 ml coconut milk
• 2 spring onions, chopped
• 1 tbsp peanuts, roasted

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 45 minutes

Mushroom skewers with spicy peanut sauce

Wash the mushrooms, pat dry, and place in a bowl. Peel and finely chop the garlic, then mix with the ginger, lemongrass, soy sauce, and sesame oil. Pour over the mushrooms. Stir in the mushrooms thoroughly and marinate for 4 hours, turning frequently. For the satay sauce, wash, halve, deseed, and finely chop the chilies. Peel and finely chop the garlic. Lightly sauté the garlic in hot sesame or peanut oil, add the chilies, sauté briefly, and pour in the coconut milk. Simmer for a while, then remove from the heat and stir in the remaining ingredients, such as lime juice, soy sauce, and peanut butter. Stir the sauce until smooth and season to taste. Remove the mushrooms from the marinade and thread 4 mushrooms onto each skewer. Cook the skewers on the hot grill, constantly brushing them with the marinade. Alternatively, you can heat some oil in a pan and fry the mushroom skewers until golden brown, brushing them with the marinade. Serve the finished skewers with the satay sauce and garnish with chopped spring onions and peanuts. Serve with rice. Tip: If using wooden skewers, soak them in cold water for about 30-40 minutes to prevent them from turning black during grilling or frying.