Friday, December 9, 2011
Sulphur Shelf Mushroom Recipe - Chicken Mushroom Satay
Here are more identification points for chicken mushrooms.
Here we marinate and skewer the chunks of mushroom in a nut-based satay sauce, and cook it under the broiler. If you have a grill it might taste even better. This recipe, like many of our recipes, is vegetarian, but can be made vegan by substituting agave nectar for the honey. I served it over a bed of brown rice and lentil pilaf to soak up any extra satay sauce.
Chicken Mushroom Satay serves 6-8
14 oz. fresh sulphur shelf mushroom, cut into 1" chunks
1/2 c. almonds
3 T pine nuts
1/4 c. chopped onion
1 clove garlic, chopped
1 tsp orange zest
3 T orange juice
2 T olive oil
1 tsp. sesame oil
1/4 tsp. cinnamon
1 tsp honey or agave syrup
1 1/2 c. boiling vegetable broth
1 tsp. salt
1/4 c. bread crumbs
1 tsp. sambal chili paste
1. Soak bamboo skewers in water.
2. Cut the sulphur shelf mushroom into 1" chunks and blanche them in boiling water for 2 minutes. Drain and let cool.
3. For the satay marinade, chop the almonds and pine nuts in a food processor. Add the onion and garlic and process until smooth.
4. Slowly add the remaining ingredients, and blend until smooth.
5. Pour the marinade over the mushroom chunks and allow them to marinate for 3-6 hours in the refrigerator.
6. Thread the mushroom chunks onto the bamboo skewers, leaving a bit of space between each piece, about 6 per skewer. Heat the oven to 450°F and spray a rack with non-stick spray.
7. Bake the mushroom skewers for 15 minutes, until firm, then broil them under high heat for 5 minutes until browned. You could also cook them over medium heat on the grill, turning once. Serve over cooked grains.