Satay Jamur (Javanese Oyster Mushroom Satay)
A salty-sweet, supremely savory Indonesian street food.
makes 15 skewers
In this classic Indonesian street food from the island of Java, marinated oyster mushroom satay, grilled over a charcoal fire, takes on a satisfying meaty taste and texture. This version, from Netherlands-based cookbook author and satay expert Vanja Van der Leeden, incorporates two nontraditional ingredients—miso paste and dried porcini—which lend the dish a shroomy-savory boost. A final roll in peanut sauce before cooking provides a touch of fatty richness. Look to the author’s recipe for a homemade version, or, in a pinch, use the storebought stuff.
Tearing the mushrooms into thin strips—which are then threaded onto bamboo skewers—results in a crunchy, ruffled effect. Skewer the strips tightly, keeping them compact and making sure the tip is covered so that the bamboo doesn't catch over the hot grill.
This recipe is adapted from Van der Leeden’s cookbook, INDOSTOK.
For the satay:
- Ten 10-in. bamboo skewers, soaked in water for at least half an hour
- 14 oz. oyster mushrooms
For the bumbu:
- 2 small shallots (3 oz.), coarsely chopped
- 3 medium garlic cloves, peeled
- 3 candlenuts
- 1 tbsp. coriander seeds
- 1⁄2 tsp. kosher salt
- 1⁄4 oz. dried porcini mushrooms, ground in a mortar and pestle to a fine powder (2 Tbsp.)
- 2 tbsp. kecap manis (Indonesian sweet soy sauce), plus extra for glazing
- 2 tbsp. vegetable oil, plus more for oiling
- 1 tbsp. red miso
- 1⁄4 tsp. ground white pepper
- 2 tbsp. peanut sauce, plus more for serving
- Fried shallots, for garnish