Portobello Satay with Thai Peanut Sauce
- 4 portobello mushroom caps
- 1/2 cup peanut or almond butter
- 2 tablespoons rice vinegar
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon peeled and chopped fresh ginger
- 3 pitted dates chopped
- 2 cloves garlic chopped
- 1/2 small serrano pepper seeded and chopped (optional)
- Chopped fresh cilantro for garnish
- Lime wedges for serving
Gently scrape out gills of mushrooms with a spoon. Slice caps into 4 strips each and place them in a large bowl.
Combine peanut butter, vinegar, tamari, ginger, dates, garlic, serrano pepper and 1/3 cup water in a blender. Purée the mixture, adding more water a tablespoon at a time if necessary for it to blend smoothly.
Reserve 1/3 cup of the sauce for serving and pour the remainder over the mushrooms. Toss and allow to sit at room temperature 1 hour for the mushrooms to soften.
Prepare a grill for medium-heat cooking or heat a grill pan.
Thread mushrooms onto skewers. (If using wooden skewers, remember to soak them first.)
Grill mushrooms, turning frequently, until tender and browned, about 8 minutes.
Transfer to a platter and pour reserved peanut sauce over mushrooms. Sprinkle with cilantro and serve with lime wedges.
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- 4 portobello mushroom caps
- 1/2 cup peanut or almond butter
- 2 tablespoons rice vinegar
- 1 tablespoon reduced-sodium tamari
- 1 tablespoon peeled and chopped fresh ginger
- 3 pitted dates chopped
- 2 cloves garlic chopped
- 1/2 small serrano pepper seeded and chopped (optional)
- Chopped fresh cilantro for garnish
- Lime wedges for serving