FOR THE MUSHROOMS:
450g FreshlyGrounds Oyster mushrooms
2 tablespoons oil, to coat in bowl
1/2 cup water, divided
Wooden skewers, soaked in water for about an hour
FOR THE MARINADE:
1/4 cup tamari/ soy sauce
1 tablespoon agave
1 tablespoon Sriracha
FOR THE PEANUT-GINGER SAUCE:
1 cup smooth peanut butter
1/3 cup tamari/ soy sauce
1 tablespoon fresh ginger, chopped
1 teaspoon chopped garlic
3-4 limes, sliced in half and juiced
1/2 teaspoon smoked paprika
1 cup warm water, as needed to thin out the sauce
FOR THE GARNISH:
Sesame seeds, as needed
1/4 cup coriander, chopped
Few leaves of mint, some sliced thin and some left whole
TO MAKE THE MUSHROOMS:
Toss the mushrooms in the bowl with oil, using your hands to coat them. Place mushrooms into a cast iron pan over medium-high heat. Add 1/4 cup water, cook for 2-3 minutes, then flip.
Add the remaining 1/4 cup water and press again.
Remove the mushrooms from the pan. Slice into thin strips, then place into the marinade. Set aside for 20 minutes to an hour.
TO MAKE THE PEANUT-GINGER SAUCE:
Combine all of the sauce ingredients except for the water. Slowly add in the water until the desired consistency is achieved. Set aside.
TO GRILL THE MARINATED MUSHROOMS:
Skewer each mushroom strip onto a skewer. Grill until the mushrooms develop a little color. Serve drizzled with the peanut-ginger sauce, sesame seeds, coriander, and mint.
Adapted from https://www.onegreenplanet.org