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Say goodbye to boring sautéed mushrooms with these 15-minute saté mushrooms!
This plant-based side dish consists of mushrooms infused with aromatics like shallots and garlic, lemongrass for a citrusy flavor, and Thai chilies for spiciness.
It’s flavorful, easy to make, and requires just 7 ingredients and one skillet!
📘 What is Saté?
Not to be confused with satay, which is a grilled meat served with a peanut sauce, Saté is a Vietnamese condiment prepared with fresh chilies, lemongrass, shallots, and garlic.
It can be prepared ahead and stored in a jar to be used in stir-fries, soups, or marinades. You can check our post on How To Make Saté.
Instead of making the condiment first, we will simply use the same aromatics here and prepare everything in one skillet.
🥣 How to Make Saté Sautéed Mushrooms
It starts with minced garlic, shallots, chilies, and lemongrass that are sautéed until fragrant. I went with half of a Thai chili here and already found it quite spicy. Feel free to adjust the spiciness to taste.
Next, add mushrooms and sauté for 5-7 minutes or until cooked and tender. Cremini mushrooms are perfect for this recipe, but chopped king oysters or oyster mushrooms will work great as well.
Garnish the mushrooms with finely chopped parsley or cilantro, and serve!
These saté mushrooms are spicy, citrusy, and so easy to prepare! It is perfect served as a side dish with steamed rice, noodles, or on top of mashed potatoes!
🥗 More Side Dish Recipes
- Easy Glazed Carrots
- Braised Cabbage with Smoked Tofu
- Smoky Garlic Roasted Pumpkin Wedges
- Celery Root & Cauliflower Puree
Let me know in the comments if you try this recipe!
Easy Saté Sautéed Mushrooms
Ingredients
- 2 tbsp oil
- 1 shallot minced
- 2 cloves of garlic minced
- 1/2 small Thai chili (Bird's eye chili)
- 2 tbsp minced lemongrass
- 2 and 1/2 cup quartered mushrooms cremini or brown mushrooms
- 1 tsp coconut sugar
- 1/4 tsp salt adjust to taste
- 1/4 cup chopped fresh parsley or cilantro
Instructions
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the minced shallot, garlic, chili, and lemongrass. Sauté for about 2 minutes.
- Add the mushrooms and sauté for another 5 minutes, or until mushrooms are tender. Add the coconut sugar and salt, stir to coat, and sauté for one more minute. Taste and adjust saltiness if needed.
- Remove from heat, stir in the chopped parsley, and serve hot! Saté mushrooms will keep for up to 3 days in the refrigerator.
Notes
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Ohhh I love saté a lot. This must have tasted so delicious. Merci!!! I’m gonna try it tomorrow.
You’re welcome Kate!
Have you ever tried this with already made sate sauce? I have some of your homemade sauce left over in the fridge to use up. Maybe use 2 tbsp?
Yes, 2 tablespoons will be more than enough. If you don’t want it too spicy, I would start with one tablespoon.