King Oyster Satay with Spicy Peanut Sauce
King oyster mushrooms’ long, thick stems are sliced into strips, skewered, and roasted to make juicy, satisfyingly chewy satay paired with a creamy, gingery peanut sauce. Garnish with fresh cilantro, chopped chilies, and lemon or lime wedges for squeezing.
SERVES 4
For the satay skewers:
5 to 7 king oyster mushrooms (about 1 pound)
5 tablespoons olive oil, divided
¼ cup water
¼ cup tamari
1 tablespoon agave nectar
1 tablespoon sriracha
1 teaspoon spicy chili oil Spicy Peanut Sauce (see recipe), for drizzling and serving
For the Spicy Peanut Sauce:
1 cup peanut butter
⅓ cup tamari
⅓ cup lime juice
1 tablespoon grated fresh ginger
2 cloves garlic
¼ teaspoon smoked paprika
1 Thai chili, chopped, or ½ teaspoon red pepper flakes
½ cup water, or more as needed
Prepare mushrooms by slicing off the caps and trimming bottom ends off. In a cast-iron skillet, using 3 tablespoons oil, sear mushrooms (see sidebar). Cook for 2 minutes, and pour water around mushrooms to help soften. Once mushrooms are seared, remove from heat and let cool for
