Portobello Satays With Peanut Sauce

6 portobello mushroom caps

½ teaspoon kosher salt

¾ cup peanut butter

1 teaspoon ground ancho chile pepper

One 2-inch piece peeled, grated ginger root (2 tablespoons)

2 tablespoons fresh lime juice

2 tablespoons low-sodium tamari

¾ cup hot water, or more as needed

1 tablespoon peanut or vegetable oil

1 cup unsweetened shredded or flaked coconut

Soak 8 wooden skewers in hot water for 10 to 15 minutes.

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 four thick strips. Thread three 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 tablespoons at a time, until the sauce is the consistency of cake batter. The yield is about 1¾ cups.

Heat a grill pan or large skillet over medium-high heat and lightly coat with the oil. Cook the mushroom skewers, a few at a time, until the mushrooms are tender, 6 to 7 minutes on each side.

Meanwhile, toast the coconut: Heat a nonstick or heavy-bottomed pan over medium heat. Add the coconut; cook, 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 for a main course or without for an appetizer.

Serves 4

Nutrition | Per serving (using half the sauce): 350 calories, 11 g protein, 16 g carbohydrates, 30 g fat, 15 g saturated fat, 0 mg cholesterol, 340 mg sodium, 6 g dietary fiber, 4 g sugar

Adapted from "Vegan in 7: Delicious Plant-Based Recipes in 7 Ingredients or Fewer," by Rita Serano (Kyle Books, 2018).