Ingredients

• 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

How to Make Mushroom Satay

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