King Satay with Spicy Peanut Ginger Sauce
Chef Derek Sarno, Director of Plant-Based Innovation at Tesco, & Chef Chad Sarno
Authors of The Wicked Healthy Cookbook
Photos: Eva Kosmas Flores
Tell Us About Your Mushroom Obsession:
There is so much flavor and texture that is possible to achieve with mushrooms. Mushroom innovation is what we’re always experimenting with and exploring. We’re not only using the mushrooms that you’re used to seeing like the button mushrooms, white button, chestnut, or portobello. We use exotic mushrooms like erange, cluster brown mushrooms, pink oyster mushrooms, morels, lobster mushrooms, and more.
King Satay with Spicy Peanut Ginger Sauce Recipe
(Serves 4 as a starter course, or 8 as a pickup appetizer)
Pro-tip: Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters. The mushrooms have long, thick stems that you slice into thick strips, skewer, then roast to make satay. Yes! A creamy, gingery peanut sauce brings it all together.
1 pound king oyster mushrooms
5 tbsp vegetable oil
¼ cup water
¼ cup low-sodium tamari or soy sauce
1 tbsp agave syrup
1 tbsp sriracha or chile paste
1 tsp hot chile oil
Spicy Peanut-Ginger Sauce
1 cup smooth peanut butter
¹⁄³ cup low-sodium tamari or soy sauce
¹⁄³ cup fresh lime juice
1 tbsp grated fresh ginger
2 cloves garlic, minced or pressed
¼ tsp smoked paprika
1 Thai chile, chopped; or ½ tsp red pepper flakes
½ to 1 cup water
Slice off the mushroom caps and save for another use (see Pro Tip). Trim the bases so the stems are clean. (In the next steps, you’ll be pressing the mushroom stems to make them thinner, flatter, and more pliable for skewering.)
Heat a large heavy pan (such as cast iron) over medium-high heat. When it’s hot, swirl 3 tablespoons of the oil in the pan to coat the bottom, then add the mushrooms. After a minute or so, use a second heavy pan or a couple of foil-wrapped bricks to weight down and press/sear the mushrooms. Cook for 2 minutes, then pour the water around the mushrooms. (The steam will help soften the mushrooms and flatten the round shape into a squarer shape, which is easier to skewer.) Continue pressing for 2 to 3 minutes, then flip the mushrooms over. When the ’shrooms are tender and pliable, 2 to 3 minutes longer, remove them to a work surface. Let cool for 15 minutes or so.
Meanwhile, mix together the remaining 2 tablespoons oil and the tamari, agave, sriracha, and hot chile oil to make your marinade. When the mushrooms are cool, slice them lengthwise into strips about ¼ inch thick. Arrange the strips in a single layer on a baking sheet and brush them
all over with the marinade, using it all. Let marinate at room temperature for at least 1 hour. Or, if you have time, cover and marinate in the refrigerator for up to 2 days. The longer you marinate, the more flavor you’ll get. Soak a handful of wooden skewers in water to cover for 30 minutes. When ready to cook, preheat the oven to 350ºF. Thread each strip of mushroom on a skewer, making as many ribbon folds as possible without breaking the mushroom. Place the skewers on a baking sheet and bake in the hot oven until lightly browned, 20 to 30 minutes.
Spicy Peanut-Ginger Sauce
Combine all the ingredients in a blender and buzz it all up until smooth. For a thicker sauce, use less water; use more to make it thinner. Drizzle a little sauce over the skewers before serving with the remainder on the side for dipping.
• Switch it up and use almond butter or cashew butter in the sauce instead of peanut butter.
• Garnish with fresh cilantro, chopped chiles, and lemon or lime wedges for squeezing.
PRO TIP: Use the leftover mushroom caps to make Mushroom Stock (page 284) or add them to the filling for Porcini Ravioli (page 211). Or just sauté them, toss with tamari, and add to your favorite noodle bowl. *All recipes from the new, THE WICKED HEALTHY COOKBOOK by Chad Sarno, Derek Sarno, and David Joachim.
BONUS RECIPE: Miso-Glazed Eggplant with Spicy Chickpeas and Ninja Nuts
½ cup sake
2 tbsp chickpea miso
2 tbsp agave
1 tbsp fresh turmeric
2 garlic cloves
1 tsp lemongrass, chopped
2 eggplants, sliced in half and scored
½ cup fresh chickpeas, cooked, tossed with 1 tsp chili flakes and ½ tsp smoked paprika
Pinch coarse salt
¼ cup candied-salted nuts, karate chopped
¼ cup green onions, sliced
1 tbsp chili peppers, sliced wicked thin
METHOD Preheat oven to 400. Blend glaze ingredients together until smooth. Apply glaze to eggplants, making sure it gets in between the cracks of the score lines and marinate for at least 15 minutes. Top with the chickpeas that were tossed with the chili and paprika. Add a pinch of salt. Bake for for 25 minutes, basting with the glaze halfway through cooking time and again once they come out of the oven. Top with the chopped nuts, green onions and chili peppers. Serve immediately.