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Mushrooms with peanut sauce

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Ingredients for 2 servings:

  • ½ tsp turmeric
  • 1 tsp paprika powder, hot
  • 1 tsp, heaped garam masala or cumin
  • 1 small red chili pepper(s)
  • some oil for frying
  • 2 tbsp peanut butter
  • 400 ml coconut milk
  • 60 ml chili sauce, sweet
  • 300 g mushrooms, fresh
  • 200 g soy sprouts

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Vegan satay from the pan

Sauté the spices (turmeric, paprika, cumin, and, for those with a spicier taste, the finely chopped chili pepper) in a little oil until they become intensely aromatic. Don’t let them burn. Deglaze with the coconut milk and then add the chili sauce and peanut butter. The peanut butter will melt in the heat. After a few minutes, stir in the chopped mushrooms and simmer until the sauce reaches the desired consistency. Add the bean sprouts just before serving. They will quickly soften under the heat and then lose their bite. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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