King Satay with Spicy Peanut-Ginger Sauce

© 2018 The Wicked Healthy Cookbook

Meaty king mushrooms and the creamy ginger dipping sauce are perfect for parties and the big flavors are complimented by Sin Zin’s bright fruit and spice.

This recipe is from the Sarno Brothers amazing Wicked Healthy Cookbook. We thank them for sharing- you will enjoy their hearty and healthy food.

– Serves 4 to 6 –

For the shrooms:

1 lb. king oyster mushrooms

2 Tbsp. oil (to coat in bowl)

1/2 cup water, divided

For the marinade:

1/4 cup tamari

1 Tbsp. agave

1 Tbsp. Ninja Squirrel Sriracha

For the peanut-ginger sauce:

1 cup smooth peanut butter

1/3 cup tamari

1 Tbsp. fresh ginger, chopped

1 tsp. chopped garlic

3-4 limes, sliced in half & juice

1/2 tsp. smoked paprika

1 cup warm water (as needed to thin out the sauce)

For the garnish:

sesame seeds

1/4 cup cilantro, chopped

few leaves of mint, some sliced wicked thin and some left whole

Plus wooden skewers, soaked in water for about an hour

To prepare the shrooms:

Toss the mushrooms in the oiled bowl, using your hands to coat them. Place mushrooms into a cast iron pan over medium-high heat. Place another cast iron pan on top of the shrooms to create weight. Add 1/4 cup water, cook for 2-3 minutes, then flip.

Add the remaining 1/4 cup water and press again. The purpose here is to press them into a square.

Remove the weight and the shrooms from the pan. Slice into thin strips, then place into the marinade. Set aside for 20 minutes to an hour.

To prepare the peanut-ginger sauce:

Combine all of the sauce ingredients except for the water. Slowly add the water until the desired consistency is achieved. Set aside.

To grill the marinated shrooms:
Skewer each shroom strip onto a skewer. Grill until the shrooms develop a little color. Serve drizzled with the peanut-ginger sauce, sesame seeds, cilantro and mint.