King Oyster Mushroom Vegan Kebabs/satay with Spicy Nut Thai Sauce Making great Hors d'Oeuvre or using the mushrooms to replace meaty textures

This recipe is so versatile. You can use Lions Maine, blue oyster , Shiitake or portobello Mushrooms. The mushrooms take on the flavour of the marinade and have a meaty texture. I find this way of doing mushrooms allows me to do some fun dishes such as Pho, Stir fries, mushrooms steaks and whatever else you need to replace meat. (The first part of this video is using script and not voice.)

King Oyster Mushroom Satay

Mushrooms

1 pound king oyster mushrooms

3 tbs Olive oil or grape seed Oil

1/4 cup water

1/4 cup Tamari or soy sauce or Bragg’s amino

1 Tbs maple syrup

1 tbs Chipolata in Adobe sauce or Sriracha or chili paste

Thai Peanut Sauce

1 cup smooth nut butter of choice

1/3 cup tamari or soy sauce

1/3 cup lime or lemon juice

1 tbs grated fresh ginger

2 cloves garlic, minced or pressed

1/4 tsp smoked paprika

1 tsp or less of Thai chili powder or 1/2 tsp or less red pepper flakes

1/2 cup water

Mushrooms

Turn oven to 350 deg

Slice off the caps and save for another use. Trim bases. Slice the mushrooms length wise about 1/4 inch.

Heat a large pan, eg cast iron over medium heat and add oil. Place mushrooms and heat for fro 2 minutes. Place a heavy object on top jto squeeze out the moisture. Add the water to create steam . Cook for 3 minutes and turn the mushrooms over and cook with heavy object on top for another 3 minutes..

Mix the rest of the ingredients and place mushrooms in the bowl and gently mix. Add the mushrooms to a baking sheet with parchment paper and cook in oven for 20 minutes. When cool place them on skewers .

Thai Peanut Sauce

add all ingredients to a blender and blend until smooth. Let marinate for 1 hour or up to 2 days in refrigerator. Serve with Satay