Grilled Mushrooms with Homemade Peanut Sauce

I've been eyeing the preparation of peanut sauce for a long time, everything has its time, so this one is finally ready. Enjoy the simple and great homemade peanut sauce recipe. Creamy, slightly sweet, a little spicy, a real treat that goes well with grilled mushrooms. Both the sauce and the grilled mushrooms are super easy to prepare and you can already surprise your loved ones with a flashy dish as shown in the picture. Offer it as an appetizer or as a side dish, they'll definitely be there for it.

Peanut sauce or satay sauce goes well with grilled and skewered dishes, I recommend it to those who like Asian flavors. It is also often offered as a salad dressing, for pasta, and as a dip for summer rolls. This is a quick and easy version of peanut sauce, for which I used easily available ingredients.

Ingredients

1 tray of ChefGomba baby white chanterelle mushrooms

100 g natural peanut butter

2 tbsp. soy sauce

2 tbsp. brown sugar or honey

1 tbsp. fresh, filtered lime juice or lemon juice

1 clove of crushed garlic or a small piece of grated ginger

If you like it spicy, add ground chili to taste

4-8 tbsp. warm water, which will be used to dilute the sauce to the desired consistency

For decoration: coarsely crushed salted, roasted hazelnuts, finely chopped spring onion

Do you like special flavors? Try my recipe for Soy Sauce Pasta with Exotic Mushrooms!

This is how grilled mushrooms and homemade peanut sauce are made

• Wash the mushrooms under cold running water, drain, then season with a little salt and pepper. Grill them in a grill greased with olive oil in a few minutes.
• Measure the peanut butter into a heatproof bowl and put it in the microwave for 10-15 seconds, just to warm it up.
• Using a whisk, mix the soy sauce, brown sugar and lime juice, then add the crushed garlic and chili.
• Add the warm water one spoon at a time and mix continuously with the whisk.
• When the desired consistency is reached, pour the sauce into small bowls, then sprinkle the crushed hazelnuts and chopped spring onions on top. Finally, place the grilled mushrooms on thin wooden sticks as shown in the picture.
• Covered, the peanut sauce can be stored in the refrigerator for 1-2 days, but I think it will run out quickly. 🙂

Bon appetit! This post is sponsored by ChefGomba.

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❤ XOXO ❤