Veggie Mushroom Malaysian Satay

Mushrooms Peanut Butter Coconut Milk Soy Sauce Brown Sugar Garlic Clove Ginger Red Chilli Basmati Rice Peanuts Flatbread
  • In a large skillet over medium heat, sauté minced garlic, ginger, and chili for 2-3 minutes until fragrant.

  • Add the sliced mushrooms and cook for 5-7 minutes until browned and softened. Remove and set aside.

  • In the same skillet, add peanut butter, coconut milk, soy sauce, and brown sugar. Stir the sauce until creamy and smooth.

  • Return the cooked mushrooms to the skillet and toss them in the peanut sauce. Let it simmer for 5-7 minutes, allowing the mushrooms to absorb the sauce.

  • While the mushrooms cook, prepare the basmati rice according to the package instructions.

  • Serve the mushroom satay over a bed of basmati rice, garnished with crushed peanuts.

  • Serve with naan or flatbread on the side if desired.