michelle picker cooks

I love this idea for a vegan dish from a recipe by Simone Wimmer of Kitchen Stories. Substantial and tasty, it looks fabulous too. And we enhanced the flavour even further by cooking over coals.

First, soak some bamboo skewers in warm water for 30 minutes. Meanwhile, make the satay dipping sauce. In a small food processor combine 4 tablespoons of peanut butter (I used natural crunchy) with 2 tablespoons of sweet soy sauce, 50ml (1¾ fl oz) of coconut milk, 1 fresh chilli, 3 teaspoons of lime juice, 10g (⅓ oz) of fresh ginger and salt to taste. Process until you have a smooth sauce, adding more coconut milk if necessary. Tear 450g (1 lb) of oyster mushrooms into strips and thread them onto the skewers. Next make a basting sauce by combining 1½ tablespoons of sweet soy, 1 teaspoon of ground coriander and 5 tablespoons of sesame oil. If you have a charcoal grill, baste the skewers on each side as you cook them. If not, lay the skewers on a baking paper lined tray, baste with half of the sauce and cook under a hot grill (broiler) or in a hot oven. Turn and baste again before cooking on the second side.