Veggie Mushroom Malaysian Satay
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In a large skillet over medium heat, sauté minced garlic, ginger, and chili for 2-3 minutes until fragrant.
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Add the sliced mushrooms and cook for 5-7 minutes until browned and softened. Remove and set aside.
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In the same skillet, add peanut butter, coconut milk, soy sauce, and brown sugar. Stir the sauce until creamy and smooth.
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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.
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While the mushrooms cook, prepare the basmati rice according to the package instructions.
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Serve the mushroom satay over a bed of basmati rice, garnished with crushed peanuts.
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Serve with naan or flatbread on the side if desired.