Mushroom Satay
Easy to prepare and exuding delectable flavours, this Malaysian style street food makes for a tasty, exotic appetiser.
Chef Vicky Ratnani's Mushroom Satay recipe

- 1

Cooking Time

-15 Mins


- Medium

Preparation Time

- 10 Mins


  • FOR The Mushroom Satay
  • 15 mushrooms
  • Oil
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • Cracked black pepper
  • 2 tbsp lemon juice
  • ½ tbsp turmeric powder
  • FOR The Peanut Sauce
  • 1 tbsp vegetable oil
  • 4 shallots
  • 2 tbsp garlic and ginger
  • 1 tbsp red chilli flakes
  • ½ cup roasted peanuts
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1 tbsp peanut butter
  • 2 tbsp coconut milk
  • salt
  • water
  • Chives


  1. 1

    Marinate the mushrooms with soy sauce vegetable oil, cracked black pepper, lemon juice and turmeric powder.
  2. 2

    Arrange the mushrooms on the skewers and place them on the grill.
  3. 3

    Brush them with oil while grilling.
  4. 4

    For the peanut sauce, to a pan, add vegetable oil, shallots, chopped garlic and ginger, red chilli flakes, roasted peanuts, brown sugar, soy sauce, peanut butter, water, coconut milk, salt and mix them.
  5. 5

    Cook it on a low flame for 5 6 minutes.
  6. 6

    Serve the mushroom satay with peanut sauce and garnish with chive.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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