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Sify Home > Food > Vegrecipes > Mushroom Satay
Mushroom Satay
By : Chandri Bhat
Servings : 2
Time Taken : 15-30 mins
Rating :
  1. Grind peanuts, ginger, coriander, turmeric and pepper together to a smooth paste.
  2. Mix with coconut milk. Add sugar and salt.
  3. Pour this mixture over the mushrooms and marinate for 1\2 hr.
  4. Meanwhile, prepare the sauce.

For Satay Sauce:

  1. Grind together, peanuts, garlic, onion, chilli powder and tamarind to a paste.
  2. Add rest of the ingredients and simmer gently till the sauce thickens.
  3. Thread the marinated mushrooms on bamboo skewers, passing the skewer from the base of the stalk to the tip of the cap of mushroom. (About 4 mushrooms on a skewer.)
  4. Heat a thick flat griddle and place the skewers on it.
  5. Brush with oil and grill till the mushrooms are cooked, turning the skewers half way through cooking.
  6. Serve hot with the sauce, as a starter or accompanied by noodles or fried rice.

Serves:4 to 6


  • Soak bamboo skewers in water for 30 minutes to prevent then from burning.
  • Use a paper tissue to turn over the skewers.
  • Do not over load the skewers.
  • Keep the pieces medium sized and not too thick.
200 g - mushroom
2 cm - ginger
� cup - thick coconut milk
1 tbsp - roasted peanuts
1 tsp - coriander seeds
1 small piece - turmeric root
1\2 tsp - black pepper corns
1 tsp - palm/brown sugar
peanut oil to brush
salt to taste

For Satay Sauce: 100 g - roasted peanuts
2 coves - garlic
1 - onion, sliced
3\4 tsp - chilli powder
1 tsp - sugar
1\2 tsp - tamarind
2 tbsp - lime juice
� cup - thick coconut milk
1 � cup - water
1 tbsp - soya sauce
salt to taste

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