Food on sticks: we’re into it. We pressed, sliced, marinated, skewered, grilled then smothered these gorgeous king oyster mushrooms in a ginger-peanut sauce. This is a wicked easy and delicious way to use this type of mushroom!
King oyster mushrooms are one of our favorite shroomz for their versatility and meaty texture. Slice ’em and you’ve got plant-based scallops. Bread and fry these beauties for a beautiful appetizer. Slice them the other way, and you’ve got something to thread onto a skewer for a perfect, plant-based shroom dish!
Using our mushroom pressing technique, we weighted down these whole shrooms until they developed some color.
After that, we sliced into thin strips, gave them a soak in a salty+spicy+sweet marinade, then skewered them like so. If you are using wooden skewers, give them a soak in water to prevent burning. Or you can just use metal ones.
These skewered shrooms are perfect for your next barbecue, potluck or other get-togethers. The only thing we’re killing here is shroomz, shroomz and more shroomz!
If you end up trying this dish (or any other recipe on the site), please be sure to share a picture on instagram and tag us @wickedhealthy and use the hashtag #wickedhealthy so we can see it!
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