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

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Instagram : @wickedhealthy | wickedhealthyfood.com

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.

vegan recipes, plantbased, satay, kebabs

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.

INGREDIENTS

Mushrooms

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

METHOD

Mushrooms

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