Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Mushroom Satay
Vegetables - Mushroom - 
- 
INGREDIENTS
- 2 2/3 cups pre-soaked dried chinese mushrooms
Marinade
- 1 t finely chopped galangal
- 1 t finely chopped lemon grass
- 1 t finely chopped kaffir lime leaf
- 2 coriander roots
- 4 small garlic cloves, coarsely chopped
- 1/2 t ground black pepper
- 2 T curry powder
- 1 T light soy sauce
- 2 T sugar
- 1 t powdered coriander seeds
- 1 t ground cumin
- 1 t salt
- 2 T oil
- 1/2 cup coconut milk
Peanut Sauce
- 1 T oil
- 1 T red curry paste (below)
- 1 cup coconut milk
- 2 T sugar
- 1/4 t salt
- 1 T lemon juice
- 3 T ground roast peanuts
Red Curry Paste
- 7 large dried red chilies
- 2 t coriander seeds
- 2 t finely chopped galangal root
- 2 t finely chopped lemon grass
- 1 t salt
- 1 T finely chopped kaffir lime peel
- 2 T finely chopped garlic
- 2 T finely chopped shallots
Fresh Cucumber Pickle
- 4 T rice vinegar
- 2 t sugar
- 1/2 t salt
- 1 small cucumber, finely chopped
- 2 small shallots, finely chopped
- 1 small carrot, finely chopped
- 1 small red or green chile, finely chopped
METHOD
Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through.
Serve with the Peanut Sauce (below) and Fresh Cucumber Pickle (below). Little triangles of toast may also be served for those who wish to mop up more sauce.
Marinade
In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.
Peanut Sauce
In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red color appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside.
Red Curry Paste
In large mortar, pound all ingredients together to form a thick paste. This will keep for up to three weeks in the refrigerator.
Fresh Cucumber Pickle
Mix all together in a small bowl, stirring well.
posted by Trystilarn
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