'Meaty king oyster mushrooms make this dish a win-win for meat eaters and plant eaters! The mushrooms have long, thick stems that you slice into thick strips, press, marinate, skewer, then grill to make juicy, chewy, satisfying satay. Yes! A spicy ginger peanut sauce brings it all together and makes a great dressing or stir-fry sauce in its own right. Keep those parties wicked small! Stay tuned for more videos from the Wicked Party Food series! Full recipe below! SUBSCRIBE ▶︎ http://bit.ly/WickedHealthyYouTube If you\'re looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎ https://wickedhealthyfood.com/ FOLLOW WICKED HEALTHY: Wicked Instagram ▶︎ http://bit.ly/WHInsta Chad\'s Instagram ▶︎ http://bit.ly/ChadSarnoIG Derek’s Instagram ▶︎ http://bit.ly/DerekSarnoIG WH Facebook ▶︎ http://bit.ly/WickedHealthyFacebook In the U.K. get your groceries from Tesco ▶︎ http://bit.ly/WickedKitchenTESCOplc The Wicked Healthy Cookbook ▶︎ http://bit.ly/WHCookbook ********************************************** KING OYSTER SATAY with SPICY PEANUT GINGER SAUCE INGREDIENTS: • 1 pound king oyster mushrooms • spray cooking oil • salt • fresh cilantro (for garnish) For the Marinade: • 1⁄4 cup (60ml) tamari or soy sauce • 1 Tbsp sambal (chili paste) or sriracha • 2 Tbsp rice vinegar For the Spicy Peanut Ginger Sauce: 1 cup (240g) creamy peanut butter 1/3 cup (75ml) tamari or soy sauce 1/3 cup (75ml) fresh lime juice 1 Tbsp fresh ginger, chopped 1 Thai chili, chopped (optional) 1⁄2 cup (120ml) to 1 cup (250ml) water, depending on how thin you prefer the sauce INSTRUCTIONS: Get a cast-iron pan wicked hot and start soaking your wooden skewers in water so that they don\'t burn later. Cut the larger mushrooms in half the long way. When the pan is hot, spray it with some cooking oil to coat the bottom. Lay out the mushrooms in the pan flat side down, then press with another pan. Be sure to use a towel or pot holder when you press, as the top pan will get hot. Press and cook for about 2 minutes. After a few minutes, remove the top pan and flip the mushrooms over to sear the other side. Put the top pan on top of the mushrooms again, then add a splash of water to the pan to help steam them. Press and cook for about another minute, until the mushrooms are golden brown with a nice sear. Remove from heat. Prepare the marinade by mixing the soy sauce (or tamari), sambal (or sriracha) and rice vinegar in a bowl big enough to hold all of your seared mushrooms. Add the mushrooms and cover with plastic wrap. Set aside. Prepare the spicy peanut ginger sauce by blending the lime juice, peanut butter, ginger, chili, tamari and water. Add the water in stages until you get the consistency you want. Once mushrooms have softened up and cooled down in the marinade, start heating a cast iron grill pan over medium-high heat. Weave each mushroom onto a skewer. When you\'ve finished skewering all of the mushrooms and the grill pan is hot, spray the pan with cooking oil and then add the skewers. Grill on each side for about 3-4 minutes, keeping an eye on them. You\'re looking for some nice grill marks and char, but obviously don\'t overdo it! To serve, arrange the skewers on a plate, then drizzle the peanut ginger sauce over the top. Garnish with some fresh cilantro, Thai chili slices and a bowl of the sauce for dipping. #stayhome #wickedfoods #wickedkitchen'
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