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Mushroom Satay

Oh boy, these make my mouth water just thinking about them. I could drink the marinade alone.


1 tablespoon oil

3 tablespoons of soy sauce

2 tablespoons of white distilled vinegar

1 tablesoon of chili garlic sauce

1 teaspoon garlic pepper

Pinch of turmeric

1/2 teaspoon of cumin

1/4 cup brown sugar

4 garlic cloves, minced

1 teaspoon minced ginger

8-10 oz of Oyster mushrooms

Bamboo or metal skewer sticks


If using bamboo sticks, soak them in water for 1 hour before using

Carefully tear your oyster mushrooms into sizes that will fit on sticks

Stack them evenly onto skewers

In a medium bowl whisk together remaining ingredients

Rest your skewers on top of a 9 x 13 baking dish

So that the skewers are resting on top and mushrooms dangling over

Pour marinade over the mushrooms

Continue to spoon marinade over mushrooms every 10 minutes

Do this for at least an hour

Preheat oven to 415

Place your dish into oven and bake for roughly 15-20 minutes

(If using bamboo skewers you can cover ends with foil to keep from burning)

Remove from oven

Serve with remaining marinade



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