Mushroom Satay with Peanut Sauce

This is one of my favourite appetizers, first because they are easy to make and secondly they are yummy.    I love this with the Peanut sauce below, however if you have a peanut allergy this is also delicious with homemade Coconut Mango sauce, or buy a jar of Mango chutney heat and serve.  I’ve added this post as part of the Asian Flair Party recipes, however, I will be adding clearer and step by step pictures soon.

King Oyster Mushroom Satay Recipe




  • 1 -1/2 cups silk vegan coconut yogurt plain
  • 2 Tbsp curry powder
  • 2 cloves minced garlic
  • 1 Tbsp minced Lemongrass
  • 1 Tbsp minced ginger
  • pinch of salt and pepper


  • 10 large king oyster mushrooms cut into strips (I usually just quarter the mushroom stalk by length
  • 25 – 30 bamboo skewers (soaked in water for 30-45 minutes)
  • Touch of oil for grill pan or grill to prevent sticking
  1. Cut mushrooms into strips
  2. Steam in a colander over boiling water for 5 min just until pliable
  3. Remove from heat and rinse in ice water bath.
  4. Thread each piece on soaked skewers to  make sure they stay in place while grilling
  5. Lay skewers in square baking pan.
  6. Combine all ingredients for marinade.
  7. Using a sauce brush cover both sides of the mushroom strips with the marinade
  8. Cover and refrigerate for 2 hours or until ready to grill
  9. On a hot oil grill or grill pan grill Mushroom Satay for 3-4 minutes on each side, until grilled and cooked completely.
  10. Serve immediately on a platter or place in a chaffing dish to keep warm.  Serve with Peanut Satay Sauce.




Peanut Sauce



  • 1/2 cup Peanut butter
  • 2 cups Coconut milk (I prefer light)
  • 1-2 loves of Garlic finely minced
  • 2 Tbsp maple syrup (or honey if you use)
  • 1 Tbsp soy sauce
  • 2 tsp sesame oil
  • 1 Tbsp Thai red curry paste
  • 1 Tbsp fresh minced cilantro
  • 1 Tbsp minced Lemongrass  optional*
  • Juice from one lime
  • Sea Salt to taste
  • 1/4 cup finely chopped peanut pieces for garnish
  1. Finely mince garlic and lemongrass
  2. Add all ingredients except the lime juice to a medium-sized sauce pan
  3. Stir over medium low heat until melted and combined
  4. Remove from heat stir in lime juice and add salt to taste starting with a pinch or two.
  5. Refrigerate until ready to be served.  You may reheat for serving.
  6. Sprinkle top of sauce with peanut pieces.

DSC_0304 This sauce may thicken in the refrigerator.  Reheat over low heat to serve warm, or add a few tablespoons of warm coconut milk, water or vegetable stock and stir until smooth and served chilled.

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