Ingredients:

• 200 g – Mushroom
• 2 cm piece – Ginger
• 1/2 cup – thick Coconut Milk
• 1 tbsp – roasted Peanuts
• 1 tsp – Coriander seeds
• 1 small piece – Turmeric root
• 1/2 tsp – black pepper Corns
• 1 tsp – palm/brown Sugar
• Peanut oil to brush
• salt to taste
• For satay sauce: 100 g – roasted Peanuts
• 2 Cloves – Garlic
• 1 – onion, sliced
• 3/4 tsp – chilli powder
• 1 tsp – Sugar
• 1/2 tsp – Tamarind
• 2 tbsp – Lime juice
• 1/2 cup – thick Coconut Milk
• 1.5 cup – water
• 1 tbsp – soya sauce
• salt to taste

Method:

1. Grind the peanuts, ginger, coriander, turmeric and pepper corns together into a smooth paste.
2. Mix with coconut milk.
3. Add sugar and salt.
4. Pour this mixture over the mushrooms and marinate for half an hour.
5. Prepare the satay sauce by grinding together the peanuts, garlic, onion, chilli powder and tamarind into a paste.
6. Add the remaining ingredients and simmer gently until the sauce thickens.
7. Thread the marinated mushrooms on bamboo skewers, passing the skewer from the base of the stalk to the tip of the cap of mushroom (about 4 mushrooms on a skewer).
8. Heat a thick flat griddle and place the skewers on it.
9. Brush with oil and grill until the mushrooms are cooked, turning the skewers halfway through the cooking.
10. Serve hot with the sauce as a starter or accompanied by noodles or fried rice.