Portobello Satays with Peanut Sauce (veggie)

Forget chicken satay: these mushroom skewers are all you need!
(serves 4)

6 Portobello mushroom caps
1/2 t. kosher salt
3/4 cup smooth* peanut butter
1/2*-1 t. ground ancho chile pepper
1 2" piece peeled and grated ginger root (2 T.)
2 T. fresh lime juice
2 T. low-sodium tamari
3/4 cup hot water, or more as needed
1 T. peanut or veg. oil
1 cup unsweetened shredded or flaked coconut
Steamed* long grain* white rice

Soak wooden skewers in hot water for 10-15 min. Scrape the dark gills from the mushrooms and discard, if desired (this keeps the mushrooms from turning black when you cook them). Slice each cap into 4 thick strips. Thread 3 slices lengthwise onto a skewer, and repeat with the remaining mushrooms and skewers. Sprinkle lightly with salt and let them sit while you make the sauce. Combine the peanut butter, ancho chile, ginger, lime juice, tamari and hot water in a blender; puree to form a smooth, pourable sauce. If it seems too thick, blend in more water, 2 T. at a time, until the sauce is the consistency of cake batter. The yield is about 1&3/4 cups. Heat a grill pan or large skillet over med.-high heat and lightly coat with the oil Cook the mushrooms skewers, a few at a time, until the mushrooms are tender, 6-7 min. on each side. Meanwhile, toast the coconut: heat a nonstick or heavy-bottomed pan over med. heat. Add the coconut, stirring frequently, until it turns golden brown. Transfer to a bowl. Serve the skewers with the sauce and coconut on the side, allowing guests to dip and coat as they like. Serve with rice on the side.

"Amazing Grace - I once was lost, but now I'm found."

Love,

MM