Gluten-Free Satay Mushrooms
Elevate your appetizer game with these irresistible Gluten-Free Satay Mushrooms, bursting with bold and savory flavors. This quick and easy recipe combines tender button mushrooms with a rich, creamy marinade made from gluten-free soy sauce, smooth peanut butter, zesty lime juice, and aromatic coconut milk. Infused with ginger, garlic, and a hint of red chili flakes, these mushrooms are a delicious culinary adventure that’s perfect for those avoiding gluten. Perfectly pan-seared for a golden finish, they’re garnished with fresh coriander for a vibrant touch. Ready in just 30 minutes, these satay mushrooms make an ideal gluten-free side dish or snack that’s as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 400 grams button mushrooms
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons peanut butter (smooth, unsweetened)
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 100 milliliters coconut milk
- 2 cloves garlic clove
- 1 teaspoon fresh ginger
- 0.5 teaspoon red chili flakes
- 2 tablespoons vegetable oil
- 2 tablespoons fresh coriander (cilantro) leaves
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the button mushrooms by gently wiping them with a damp paper towel to remove any dirt. Trim the ends of the stems and leave the mushrooms whole or cut into halves if they are large.
In a mixing bowl, combine the gluten-free soy sauce, peanut butter, lime juice, brown sugar, and coconut milk.
Crush the garlic cloves and grate the ginger. Add both to the mixing bowl alongside the red chili flakes, and stir until all ingredients are well incorporated and the mixture is smooth.
Place the cleaned mushrooms into a large resealable plastic bag or a shallow dish, and pour the satay marinade over the mushrooms. Seal the bag or cover the dish, and let it marinate in the refrigerator for at least 30 minutes, or overnight for a richer flavor.
Heat the vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the marinated mushrooms to the skillet, reserving some of the marinade.
Cook the mushrooms for about 10 to 12 minutes, stirring occasionally, until they are tender and browned. If needed, add a bit of the reserved marinade to prevent the mushrooms from drying out.
Season the mushrooms with salt and black pepper, adjusting to taste.
Garnish the cooked mushrooms with fresh coriander leaves before serving.
Serve the Gluten-Free Satay Mushrooms hot as an appetizer or a side dish, and enjoy!
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.6 g | 56% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 26.3 g | ||
| Protein | 24.4 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1801 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
