This vegan Asian-style mushroom skewer recipe is simple yet delicious. The peanut sauce is super addictive you'll be adding it over every meal!

Asian Style Mushroom Skewers [Vegan]

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Cooking Time



For the Mushroom Marinade:

  • 3 tablespoons soya sauce
  • 1 1/2 tablespoons garlic purée
  • 1 1/2 tablespoons sriracha sauce
  • 1 1/2 tablespoons lime juice
  • 1 1/2 tablespoons fresh coriander, chopped

For the Mushrooms:

  • 14 ounces baby Portabello mushrooms (2 packs)
  • spray oil

For the Satay Sauce:

  • 1 tablespoon smooth peanut butter
  • 1/2 tablespoon olive oil (or sunflower oil)
  • 1/2 tablespoon sesame oil
  • 1 tablespoon soya sauce
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon fresh coriander
  • 1/2 lime, juiced
  • 1 teaspoon golden syrup, (or maple syrup or brown sugar)
  • 1 tablespoon coconut milk (I used the normal drinking variant rather than the tin)
  • 1/2 teaspoon white pepper (optional)
  • 1/2 teaspoon salt

To Serve:

  • chopped peanuts
  • chopped coriander


For the Mushrooms:

  1. Mix all the marinade ingredients in a large bowl
  2. Add the mushrooms to the bowl and tumble set aside to marinade for 30 mins (make a start on the satay sauce)
  3. Skewer the mushrooms on a metal skewer so that the mushrooms are facing up (roughly 3 on each)
  4. Heat a griddle pan on medium heat
  5. Add a few sprays of spray oil then add the mushrooms facing up (roughly 3 skewers at a time)
  6. Cook for roughly 2-3 mins per side until the mushrooms are soft and have the griddle marks

For the Satay Sauce:

  1. Mix all the satay ingredients to a bowl and stir into a paste.
  2. Add more coconut milk/peanut butter if the mixture is too thick/runny, respectively

To Serve:

  1. Serve the skewers on a place along with around 1-2 tablespoons satay sauce over the top of them
  2. Sprinkle over a handful of crushed peanuts and chopped coriander to garnish
  3. Serve any extra satay sauce on the side in a small bowl


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