Soy-Free Satay Mushrooms
Indulge in the rich, nutty flavors of Soy-Free Satay Mushrooms, a delightful twist on traditional satay that’s perfect for anyone looking to avoid soy-based ingredients. This recipe features tender button mushrooms soaked in a creamy peanut-coconut marinade, infused with bold notes of lime juice, ginger, garlic, and warming spices like cumin and coriander. Maple syrup adds a hint of natural sweetness, while red chili flakes bring a touch of heat for balanced complexity. Quick to prepare, this dish cooks in under 30 minutes, making it an excellent weeknight dinner option or crowd-pleasing appetizer. Serve these golden brown, flavorful mushrooms over fluffy rice or quinoa, topped with fresh cilantro for a vibrant, aromatic finish. Vegetarian, gluten-free, and packed with umami goodness, this recipe is perfect for those craving a satay experience without the soy!
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Recipe Information
Ingredients
- 400 grams Button mushrooms
- 200 milliliters Coconut milk
- 3 tablespoons Peanut butter
- 2 tablespoons Lime juice
- 1 tablespoon Maple syrup
- 2 cloves Garlic clove
- 1 tablespoon Ginger
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.5 teaspoon Red chili flakes
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Chopped cilantro
Instructions
Clean the mushrooms and chop them into halves (or quarters if they are large) for even cooking.
In a medium bowl, combine coconut milk, peanut butter, lime juice, maple syrup, minced garlic, grated ginger, ground coriander, ground cumin, and red chili flakes. Whisk together until smooth and well combined.
Add the mushrooms to the bowl and toss them to ensure they are well coated with the marinade. Let them marinate for at least 10 minutes to absorb the flavors.
Heat the olive oil in a large skillet over medium heat. Once heated, add the marinated mushrooms, reserving any remaining sauce in the bowl.
Cook the mushrooms for 8-10 minutes, stirring occasionally, until they are golden brown and tender.
Add the reserved marinade to the skillet, and bring the mixture to a gentle simmer. Cook for another 5-7 minutes until the sauce thickens up slightly.
Season the satay mushrooms with salt and black pepper to taste.
Remove from heat and sprinkle with chopped cilantro before serving.
Serve the soy-free satay mushrooms as a main dish over rice or quinoa, or enjoy as a savory appetizer.
Nutrition Facts
Calories |
796 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 41.6 g | ||
| Protein | 24.9 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1961 mg | 42% | |
*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.
