Easy 10 ingredient Mushroom Satay with a Sweet and Spicy Mango Dipping Sauce. Vegan and GF
January means short days and grey skies, chapped lips, snow wetting and dragging at the hem of your pants as you slog inexorably towards home. Let’s not waste the precious daylight hours rummaging in the pantry for this and that ingredient. Bring on the pre-made curry pastes and spice mixes that will save us precious minutes that we could spent in our PJs. Whoops, or is that just me? As soon as the skies begin to darken I hear the siren song of my fuzzy socks and elastic waisted Pjs.
“One can never have enough socks,” said Dumbledore. “Another Christmas has come and gone and I didn’t get a single pair. People will insist on giving me books.”
-Dumbledore, JK Rowling
New friends welcomed us into their home this Thanksgiving. Their generosity, beautiful home and delicious food warmed us to the core. It was at this wonderful feast that I discovered mango chutney. Oh my! And I knew it was to become a new favorite, like tamarind sauce, tahini and pomegranate molasses it adds mysterious and delectable background flavors to everything. We have a wonderful Indian market near us and the owner was able to talk me through the various brands. I found one with a great balance of sweet and pungent.
I will tell the secret to you,
to you, only to you.
This song is a cry for help: Help me!
Only you, only you can,
you are unique
at last. Alas
it is a boring song
but it works every time.
Siren Song, Margaret Atwood
If gluten isn’t a problem for you then I highly recommend my Seitan Satay with Spicy Peanut sauce
Or my rich Thai Tomato Soup on a cold winter’s day
A 10 ingredient 30 minute Thai inspired Portobello Satay that will have your guests swooning.
- Mango Chutney
- 1 Lime juice of
- 1/2 tsp hot pepper finely minced, optional
Heat your oven broiler to high. This can alternately be cooked over an outside grill in summer.
Soak your bamboo skewers in a bowl of water for 5 minutes.
Gently scrape the gills from your mushroom caps with a spoon. Now slice each mushroom cap into 1/2 inch thick slices and set aside.
Into a blender or food processor place the coconut milk, red curry paste, tamari, peanut butter, brown sugar and ginger and blend to a smooth consistency, thinning with water if needed.
Now dip your mushroom slices into the marinade to coat and then thread onto the pre-soaked bamboo skewers.
Once all the mushroom skewers are threaded place them onto an aluminum foil coated pan and pop them under the broiler for 8-10 minutes total turning each skewer over half way through.
While the satays are cooking stir together yourr mango chutney with the lime juice and optional hot pepper.