3 portobello mushroom caps, cut into 3/4-in slices
Bamboo skewers (soaked in water for at least 1 hour)
Green onions, for garnish
Crushed peanuts, for garnish
Lime wedges, to serve
Peanut Dipping Sauce
1/2 cup peanut butter
1/4 cup coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tsp grated ginger
1 tsp grated garlic
2 tsp chili garlic paste (optional)
Warm water, as needed
How to make it
To make the marinade, combine coconut milk, oil, lemongrass, soy, sugar, turmeric, coriander, cumin, garlic, lime zest and ginger in the bowl of a food and pulse into a smooth paste, scraping the sides with a spatula as needed.
Add the mushrooms to the marinade, toss until well coated and let sit for about 45 minutes.
When ready to cook, preheat BBQ to medium-high, about 400 F (200 C), and lightly oil the grill.
Thread the marinated mushrooms onto the soaked skewers lengthwise.
Grill the skewers for 6 to 8 minutes, flipping every couple of minutes, until softened and lightly charred around the edges. Transfer to a platter and serve garnished with sliced green onions and crushed peanuts, with the peanut sauce on the side.
Peanut Dipping Sauce
To make the peanut sauce, combine all ingredients in a blender and blend until smooth. Add warm water, a tablespoon at a time, until the sauce is thick yet pourable. Adjust seasoning to taste. This can be prepared up to 5 days ahead and refrigerated; bring to room temperature before serving.
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1/2 cup coconut milk
2 tbsp canola oil
1 tbsp lemongrass paste
1 tbsp soy sauce
1 tbsp brown sugar
2 tsp ground tumeric
2 tsp ground coriander
1/2 ground cumin
1 clove garlic
1 lime, zest only
1-in piece ginger, minced
3 portobello mushroom caps, cut into 3/4-in slices
Bamboo skewers (soaked in water for at least 1 hour)
