Name: Thai Peanut Sauce Mushrooms
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 2 cups mushrooms (cremini, shiitake, or button), sliced; 2 tablespoons peanut butter (creamy); 2 tablespoons soy sauce (low sodium); 1 tablespoon rice vinegar; 1 tablespoon honey or maple syrup; 1 teaspoon chili paste or sriracha; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon sesame oil (or vegetable oil); Optional: chopped peanuts, cilantro for garnish

These Thai Peanut Sauce Mushrooms are a savory and rich treat, combining tender mushrooms with a creamy, spicy peanut sauce. The perfect balance of flavors makes this dish irresistible, whether served as an appetizer, side, or light main course. Easy to make, this recipe is a must-try for any Thai food lover.

Recipe Tips and Tricks:

Use a mix of mushroom varieties like cremini, shiitake, and button mushrooms for extra depth of flavor.
To enhance the peanut flavor, toast the peanuts lightly before adding them to the sauce.
Adjust the spice level by adding more or less chili paste based on your preference.
For an added crunch, garnish with chopped peanuts and cilantro.

Why You’ll Love This Recipe:

This Thai Peanut Sauce Mushroom recipe is a perfect combination of earthy, tender mushrooms and creamy, flavorful peanut sauce. It’s quick and easy to prepare, making it a fantastic weeknight dinner or appetizer. The rich umami from the mushroom’s pairs perfectly with the zesty peanut sauce, making every bite delightful. The dish is versatile and can be made in under 30 minutes, with ingredients that are easy to find at most grocery stores.

Yield: Serves 4

Thai Peanut Sauce Mushrooms

Thai Peanut Sauce Mushrooms are a savory, creamy, and spicy dish that’s perfect for a quick appetizer or side.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

2 cups mushrooms (cremini, shiitake, or button), sliced
2 tablespoons peanut butter (creamy)
2 tablespoons soy sauce (low sodium)
1 tablespoon rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon chili paste or sriracha
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon sesame oil (or vegetable oil)
Optional: chopped peanuts, cilantro for garnish

Instructions

Prepare the mushrooms: Clean and slice the mushrooms into even pieces.
Make the peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, chili paste, garlic, and ginger until smooth.
Cook the mushrooms: Heat sesame oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for about 5-7 minutes, or until they are tender and golden brown.
Combine with sauce: Once the mushrooms are cooked, pour the peanut sauce over them and stir well to coat. Let it cook for an additional 2-3 minutes, allowing the flavors to meld.
Serve: Transfer the mushrooms to a plate and garnish with chopped peanuts and fresh cilantro. Serve immediately with steamed rice, noodles, or as a stand-alone dish.

Notes

If you prefer your sauce to be creamier, add a splash of coconut milk to the peanut sauce.
Be sure to taste the sauce before adding the chili paste; you can always add more for extra heat.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 144Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 590mgCarbohydrates 16gFiber 2gSugar 11gProtein 4g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Mushrooms: Cremini mushrooms work wonderfully, but you can use a variety of mushrooms like shiitake or white button for different textures and flavors.
Peanut Butter: Opt for creamy peanut butter for a smoother sauce. If you prefer a healthier option, choose natural peanut butter without added sugar or preservatives.
Soy Sauce: Use low-sodium soy sauce to control the salt level in the dish.
Chili Paste: Adjust the amount of chili paste to your desired heat level. If you don’t have chili paste, use sriracha sauce as a substitute.
Garlic and Ginger: Fresh garlic and ginger bring a bold flavor to the sauce, but you can use powder in a pinch.

Variations and Substitutions:

For a gluten-free version, use tamari instead of soy sauce.
Add vegetables like bell peppers, spinach, or zucchini to make this dish a more filling main course.
If you prefer a nut-free option, try using sunflower seed butter instead of peanut butter.
You can also replace mushrooms with tofu or chicken for added protein.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
If you want to store the peanut sauce separately, it can last in the fridge for up to a week.
To reheat, simply warm it in the microwave or on the stovetop, adding a bit of water to loosen the sauce if needed.