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Charred mushroom skewers with satay sauce
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These make a great starter or finger food.
Serves: 4 as a starter
For the mushrooms
100g shiitake mushrooms
100g chestnut mushrooms
145g vegan sundried tomato pesto
For the satay sauce
4 tbsp peanut or almond butter
1 tsp garlic granules
1 tsp ground ginger
Juice of ½ lime
1 tbsp maple syrup
1 tbsp tamari or soy sauce
1 red chilli, deseeded
¼ x 28g pack coriander
1. Preheat the oven to 180°C, gas mark 4. Soak 12 wooden skewers in cold water. Depending on the mushrooms, cut them into thick slices. Put into a bowl with the pesto, then season and mix well until coated.
2. Remove the soaked skewers and divide the mushrooms between them. Put the skewered mushrooms on a large baking tray. Bake for 15-20 minutes, turning them 1-2 times, until they start to crisp and brown evenly.
3. Meanwhile, mix all the satay sauce ingredients together in a bowl with 35ml (2½ tbsp) boiling water until thick and creamy. Season if needed. Pour into a small serving bowl.
4. Finely slice the red chilli and roughly chop the coriander. Lay out the hot skewers on a large plate or board with the satay sauce, then sprinkle with chilli and herbs. Get dipping or drizzle the sauce over the skewers.
Typical values per serving:
This recipe was first published in December 2018.