Get ready to transform your perception of vegetarian grilling with this mind-blowing Mushroom Satay Het Hom - a Thai-inspired dish that proves plants can be just as exciting and flavorful as any meat recipe! Imagine succulent mushrooms perfectly charred, glazed with a rich, tangy marinade that will make your taste buds dance with excitement. This isn't just another vegetarian recipe; it's a culinary adventure that will have even meat-lovers begging for seconds!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb mushrooms, cleaned and halved
- 1/4 cup soy sauce
- 2 tbsp peanut butter
- 1 tbsp lime juice
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- Skewers (soaked in water if wooden)
Instructions
- Prepare the marinade by whisking together soy sauce, peanut butter, lime juice, minced garlic, and brown sugar in a medium bowl until smooth and well combined.
- Clean mushrooms thoroughly and cut them in half. If using larger mushrooms like portobello or king oyster, slice them into uniform thick pieces to ensure even cooking.
- Place mushroom pieces into the marinade, gently tossing to coat each piece completely. Allow mushrooms to marinate for 15-20 minutes at room temperature to absorb flavors.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers can be used directly.
- Preheat grill or grill pan to medium-high heat, around 400-450°F. Ensure grates are clean and lightly oiled to prevent sticking.
- Thread marinated mushrooms onto skewers, leaving a small space between pieces to ensure even cooking and caramelization.
- Grill skewers for 3-4 minutes per side, rotating to achieve nice char marks and ensuring mushrooms are cooked through but still tender.
- Remove from heat and let rest for 2-3 minutes. Optionally, brush with additional marinade for extra flavor.
- Serve hot, garnished with chopped cilantro or green onions, and accompanied by extra peanut sauce for dipping.
Tips
- Choose the right mushrooms: Firm varieties like portobello, king oyster, or cremini work best for skewering and grilling.
- Marination is key: Don't rush the marinating process. Let the mushrooms sit in the sauce for at least 15-20 minutes to absorb maximum flavor.
- Prevent skewer sticking: If using wooden skewers, always soak them in water for 30 minutes before grilling to prevent burning.
- Watch your heat: Medium-high heat (400-450°F) is perfect for achieving those beautiful char marks without burning the mushrooms.
- Leave space between mushroom pieces on skewers to ensure even cooking and allow heat to circulate.
- For extra flavor, brush with additional marinade just before serving for an intense flavor boost.
- Serve immediately for the best texture and temperature - these satay are best enjoyed hot off the grill!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
