Vegetarian mushroom satay, Yogyakarta-style

Have you heard of mushroom satay? We chanced upon this vegetarian alternative while holidaying in Yogyakarta. There is a famous local restaurant called ‘Jejamuran’ serving dishes made from mushrooms. It doesn’t only looked like the real satay, it quite close to meat skewers too. Of course, we had to find out the recipe and were elated to see one pasted on its bulletin board.

sate jamur tiram

The outcome is delicious, though it’s unlike one that we’ve tried. If you’re having a party and have a friend who is a vegetarian, this recipe is perfect.

mushroom satay 2

INGREDIENTS
Mushroom oyster (washed, boiled and roughly chopped) x 300 g
Marinate:
Red onions x 4
Garlic x 2 cloves
Brown sugar x 1 tsp
Bird’s eye chili x 5 pcs
Salt x 1 tsp
Roasted peanut (chopped) x 300 g
Soy sauce x 3 tbsp
Water x 1 tbsp
Lime Juice x 1 tsp

mushroom satay

INSTRUCTIONS

TO PREPARE INGREDIENTS:
Rinse and roughly chop mushrooms and peanuts. Lightly roast peanuts. Peel garlic and onions.

TO MAKE MARINATE:
Grind all ingredients under ‘marinate’ (red onions, garlic and bird’s eye chillies). Add chopped, roasted peanut, salt, brown sugar and mix well. Pour in soy sauce, water and juice.

TO MARINATE MUSHROOM:
Pour marinate into a bowl of chopped mushroom. Marinate for 30 minutes (You can skip this step but the satay would not turn out as tasty)

TO MAKE SATAY:
Poke mushroom into skewers and pan-fry or grill until cooked.

satay

COOKING NOTES

  • If you find it too troublesome to poke the mushroom into bamboo skewers, you can pan-fry them and serve them with rice instead.
  • The recipe above, according to the original one, used 300 g of peanut. We tried a few variety and prefer to use half the amount. You can even add oyster sauce and dark soy sauce to make it even more delicious.

mushroom satay 4

Have you tried mushroom satay?

 

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