This chik’n satay is honestly one of my favorite ways to cook with trumpet and oyster mushrooms. The texture is meaty and comes right off the skewer. The satay is smeared in a red thai paste marinade and it makes this chik’n satay IRRESISTIBLE!
Recipe in the comments!
by dedetable
1 Comment
Chicken Satay Recipe —
Yields: 14 kebabs
▢ 15 oz trumpet and/or oyster mushrooms
Marinade —
▢ 4 Tbsp olive oil
▢ 1/3 cup lemongrass stalk (white part only), finely chopped
▢ 3 garlic cloves, minced
▢ 1 onion, finely chopped
▢ 1/2 tsp salt
▢ 1 tsp smoked paprika
▢ 1/2 tsp black pepper
▢ 1 Tbsp maple syrup
▢ 1 1/2 tsp red thai curry paste (I use mekhala) + 2 Tbsp vegetable stock, mixed
▢ 14 bamboo skewers
1. Soak bamboo skewers for 2 hours in water. Remove and pat dry. Set aside.
2. In a bullet blender, add all marinade ingredients. Blend until smooth. Set aside.
3. For trumpet mushrooms, cut in half. Then cut that half into three vertically. Cut in half again horizontally so now you have six pieces. For oyster mushrooms, they’re sold typically segmented, but if not, just break off some good size pieces.
4. Slide about 3-4 pieces on each skewer. Using a basting brush, completely cover each mushroom in prepared marinade.
5. Either grill skewers on a grill on a medium high heat for about 5-7 minutes or place skewers on a baking tray and grill on broil until just browned, about 6-8 minutes. CAREFUL not to overcook them! They’ll be rubbery otherwise.
6. Carefully remove and serve. Optionally, serve in pita bread with rice, sour cream, cilantro, and a curry sauce.