Oyster Mushroom Satay

Oyster mushroom satay

This oyster mushroom satay serves 2 hungry people and is so easy to make from just a few ingredients.

I don’t often use pre-prepared products in my cooking but this recipe does utilise a few of my panty staples to create a super-tasty dish with minimal effort.

When buying tamari, creamed coconut and peanut butter always go for organic whenever possible and for the creamed coconut and peanut butter choose the 100% versions that don’t have any unwanted added ingredients.

Tamari is a gluten-free version of soy sauce so it is suitable if you are following a gluten-free diet.

400g oyster mushrooms
½ teaspoon coconut oil
1 small onion
1-2 cloves garlic
Small piece fresh ginger
1 teaspoon organic tamari soya sauce
100g creamed coconut
150 – 200mls water
75g organic crunchy peanut butter
Freshly ground black pepper
Pinch of chilli flakes (optional)

Cooking the oyster mushrooms

Place the oyster mushrooms in a single layer into a large dry frying pan over a moderate heat.

Allow the mushroom to cook and dehydrate gently whilst you prepare the sauce. If you don’t have a big enough pan you may need to do this in a few batches.

I find that cooking oyster mushrooms in this way gives them a slightly chew texture and the gentle caramelisation adds a slightly sweet and nutty flavour to the mushrooms.

It’s been a long time since I’ve eaten chicken but this cooking method kind of reminds me of eating roasted chicken thighs way back. The mushrooms have slightly crispy edges but are soft and juicy inside.


Finely chop the onion and mince or grate the garlic and ginger.

Melt the coconut oil in a small pan and add the onion, garlic and ginger. Gently fry until softened.

Add the tamari, creamed coconut and 150mls water and continue to heat gently until coconut cream is melted.

Remove from the heat and use a stick blender to blend the mixture until smooth.

Return to the heat and add the peanut butter, black pepper and chilli flakes, if using, stir well until peanut butter is incorporated into the sauce.

If the sauce is too thick at this stage add a little more water.

To serve pile mushrooms over short grain brown rice and spoon the sauce over the top, finish with a squeeze of lime and a few chopped spring onions if you have some.


To see more plant-based, gluten-free and refined sugar free recipes and ideas visit my Vibrantly Healthy website or follow me on Instagram or Facebook

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