Mushroom Satay

This recipe was surprisingly quick and easy to achieve something incredibly tasty.

Ingredients
serves 2

200g mushrooms  (closed cap variety with stalks removed)

for the marinade:
2cm cube of fresh ginger 
125ml coconut milk 
1 tbsp unsalted roasted peanuts 
1 tsp coriander seeds 
1/2 tsp groun turmeric
1/2 tsp black peppercorns 
1 tsp palm sugar
Peanut oil 
salt to taste 

for the satay sauce: 
100g unsalted roasted peanuts 
2 cloves garlic 
1 onion, chopped 
1 red birds-eye chilli, finely chopped
1 tsp - palm sugar 
1/2 tsp Tamarind paste
2 tbsp Lime juice 
125ml coconut milk 
250ml water 
1 tbsp - light soya sauce 
salt to taste

Method

With a pestle and mortar grind the coriander seeds and peppercorns down into a powder. Then add the peanuts, ginger, turmeric and bash into a smooth paste.  Mix well with the coconut milk. Transfer to a food processor to ensure it fully blended.   Add the sugar and salt to taste. 

In a bowl place the washed mushrooms and pour over the sauce. Leave for at least half an hour to marinate. 

Next for the satay, place the peanuts, garlic, onion, red chilli and tamarind paste into a food processor and grind into a paste. Add the sugar, lime juice and coconut milk and blitz to mix well. 

Pour the sauce into a pan, add the water and then simmer gently back until the sauce thickens again.

Thread the mushrooms onto bamboo skewers. Heat a griddle pan oiled with peanut oil and place the skewers on it. Turn the mushrooms every now and again to make sure each side gets a good chargrilled flavour.

Serve hot with the sauce with some fried rice.