Mushrooms with peanut butter

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I shared this recipe for spicy mushrooms with peanut butter five years ago. I tried it after seeing something similar in a newspaper. In these five years I’ve made this recipe so many times, including for special occasions, such as Christmas or birthday celebrations. It is one of those dishes I can’t seem to get bored with. Of course, I tried a spicy version or a non-spicy version, depending on what other dishes I was making. Also, this works as a main with some side dish like chips or as a starter. To make it spicy I use chilli oil, like I did in this recipe or chilli flakes.

Mushrooms with peanut butter

To make mushrooms with peanut butter I’ve used both smooth and crunchy versions and it works great with both, so pick the one you like best. Also, if you are not keen on mushrooms, I shared a recipe for Courgette with Peanuts, which can be adapted. Furthermore, you can use any type of nut butter: almonds, pistachio, hazelnuts. Keep in mind that the texture and taste will be slightly different though.

Ingredients for 2 servings for Spicy mushrooms with peanut butter:

– 500g mushrooms
– 1 teaspoon of chilli oil
– 1 spoon of oil
– 2 spoons of peanut butter
– salt

Wash and chop the mushrooms. Toss them in a heated frying pan and leave them on the hob at medium heat to cook. Leave them to cook, but stir from time to time so they don’t catch the bottom of the pan. When they are cooked, add the chilli oil or the chilli flakes, the salt and stir. Take the pan off the heat and mix in the peanut butter. It will take a minute or two to mix, as the peanut butter will soften from heat of the mushrooms. Stir to incorporate all the peanut butter and the dish is ready to be served.

6 thoughts on “Mushrooms with peanut butter

  1. I’m passing this one along to my daughter. She’s hoping to try your courgette/peanut butter recipe soon, now that zucchini and summer squash are in season.
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    1. I made this with a few types of mushrooms and it works great. I tend to make it with cheap mushrooms as, for this dish, there is no point in spending extra. It works with frozen mushrooms too.

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