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Mushroom Satay

Mushroom Satay is a popular Indonesian Snack
Author :
Category :
Family friendly
Course :
Cuisine :
Technique :
BBQ / Grill
Difficulty :
Servings :
Serves 4
Rated 4 based on 100 votes


200 g - Mushroom

2 cm piece - Ginger

1/2 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 Cloves - Garlic

1 - onion, sliced

3/4 tsp - chilli powder

1 tsp - Sugar

1/2 tsp - Tamarind

2 tbsp - Lime juice

1/2 cup - thick Coconut Milk

1.5 cup - water

1 tbsp - soya sauce

salt to taste


  1. Grind the peanuts, ginger, coriander, turmeric and pepper corns together into a smooth paste.
  2. Mix with coconut milk.
  3. Add sugar and salt.
  4. Pour this mixture over the mushrooms and marinate for half an hour.
  5. Prepare the satay sauce by grinding together the peanuts, garlic, onion, chilli powder and tamarind into a paste.
  6. Add the remaining ingredients and simmer gently until the sauce thickens.
  7. 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).
  8. Heat a thick flat griddle and place the skewers on it.
  9. Brush with oil and grill until the mushrooms are cooked, turning the skewers halfway through the cooking.
  10. Serve hot with the sauce as a starter or accompanied by noodles or fried rice.

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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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