Mushrooms , of all kinds , make great satays . They absorb marinades well , and are great on skewers , the meaning of satay. The satays should be oiled while grilled , to ensure a tender inside and a crisp outside. Serve with peanut sauce or Chili sweet soy sauce , both recipes posted on this site .
Serves 6
Chat Mingkwan
2 lbs assorted mushrooms (portobello , shiitake and button )
1 package bamboo skewers
1/4 cup finely minced lemongrass , tender midsection only
3 tbs finely minced garlic
3 tbs finely minced fresh ginger
3 tbs finely minced green onions
1 tbs pepper
1 tsp salt
vegetable oil , as needed
Slice the large mushrooms into long strips about 1/2 inch thick . Leave the small mushrooms whole . Skewer the mushrooms horizontally with the bamboo sticks .
To make an herb rub , combine lemongrass , garlic , ginger , green onions , pepper and salt in a mortar and pestle or in a food processor until well blended . Rub the herb mixture over the mushrooms , making sure all surfaces are well covered.
Arrange the skewered mushrooms on a tray , stacking the skewers on top of each other . Sprinkle lightly with the oil . Cover the mushrooms with plastic wrap and refridgerate them overnight .If you are in a hurry , you can marinate them for 1 hour at room temperature .
About 30 minutes before you are ready to serve the mushrooms , light a charcoal grill .When it reaches medium heat , grill the mushrooms 2 to 3 minutes on each side or until they are tender . If the mushrooms seem dry , brush them occasionally with oil
Serve hot with peanut sauce or Chili Sweet Soy .
Filed under: Appetizers, asian, Thai, Vegetarian | Tagged: Chat Mingkwan, Finger food, Mushroom satay, thai vegetarian, Thai vegetarian finger food, Thai vegetarian mushroom satay, vegan satay | Leave a Comment »
