Directions

• Slice off the mushroom caps and save for another use. Trim the bases.
• Warm a large, heavy pan over medium-high heat. Coat with 3 tablespoonfuls of the vegetable oil, then add the mushrooms. After 1 minute, place a second heavy pan or a couple of foil-wrapped bricks on top. Sear for 2 minutes, then remove the weight, pour 1/4 cup of the water around the mushrooms, and replace the weight. After 2 to 3 minutes, remove the weight again, flip the mushrooms, and replace the weight. Sear the mushrooms for another 2 to 3 minutes, or until tender and pliable, then remove to a work surface. Let cool for 15 minutes.
• Mix together the remaining 2 tablespoonfuls of vegetable oil, 1/4 cup of tamari, the agave syrup, Sriracha, and hot chilli oil.
• Slice the mushrooms lengthwise into 5-millimetre-thick strips. Arrange in a single layer on a baking tray and brush with the marinade. Let marinate at room temperature for at least 1 hour or cover and marinate in the fridge for up to 2 days.
• Soak a handful of wooden skewers in water for 30 minutes.
• Preheat the oven to 175°C. Thread each mushroom strip onto a skewer, folding as many times as possible without breaking. Return to the tray and roast for 20 to 30 minutes, or until lightly browned.
• Blend the peanut butter, remaining tamari, lime juice, ginger, garlic, smoked paprika, Thai chilli, and 1/2 to 1 cup of water until smooth.
• Drizzle some sauce over the skewers, then place the remainder on the side for dipping.
• Garnish with the coriander, chopped chillies, and lemon or lime wedges and serve.