Mushroom satay

Ingredients for 2 servings:

• 20 mushrooms, cleaned
• 2 cloves garlic
• 1 piece(s) ginger, chopped (approx. 1 tbsp full)
• 2 sprigs lemongrass
• 3 tbsp soy sauce, dark
• 3 tbsp sesame oil, dark
• 2 tbsp oil for frying
• 2 tbsp oil for frying
• 3 tbsp curry paste, yellow
• 400 ml coconut milk
• 150 g peanut butter with pieces (crunchy)
• 2 tbsp palm sugar
• Salt
• 2 tbsp rice vinegar

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 15 minutes; Total time approx. 4 hours 40 minutes

Peel or trim the garlic, ginger, and lemongrass. Finely chop and place in a bowl with the soy sauce and sesame oil. Add the trimmed mushrooms, mix well, and marinate for about 3-4 hours, turning occasionally. Heat 2 tablespoons of oil and briefly fry the curry paste. Deglaze with the coconut milk and cook for 2 minutes. Add the peanut butter and palm sugar and season with a pinch of salt. Continue simmering on low heat for about 8 to 10 minutes, then add the rice vinegar. Thread the mushrooms onto 4 wooden skewers. Brown all over in a pan with 2 tablespoons of heated oil (or grill without oil). Brush the skewers with the remaining marinade. Serve with jasmine rice.