With UCOOK and this recipe, you are going to slay this satay meal, Chef! Earthy shimeji mushrooms are coated in a nutty peanut butter & tikka curry paste sauce, warmed up with chilli flakes. Served inside pita pockets and balanced with a cooling raita. Garnished with fresh coriander.
Serving guide
Choose your portion size.
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 4-5 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer until slightly thickened, 2-4 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
Cashew Nuts - 30g
Shimeji Mushrooms - 375g
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 45ml
Dried Chilli Flakes - 15ml
Peanut Butter - 60ml
Pita Breads - 3
Raita - 125ml
Fresh Coriander - 8g
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 4-5 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer until slightly thickened, 2-4 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
Cashew Nuts - 40g
Shimeji Mushrooms - 500g
Onions - 2
Spice & All Things Nice Tikka Curry Paste - 60ml
Dried Chilli Flakes - 20ml
Peanut Butter - 80ml
Pita Breads - 4
Raita - 160ml
Fresh Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R205.59
for 4 servings · R51.40 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Peanut Butter needs 80 mlPeanut Butter and Oat Energy Bar 40 g R12.99 · whole pack (size can't be divided)R12.99
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Pita Breads needs 4Wholewheat Pita Breads 6 pk R42.99 · whole pack (size can't be divided)R42.99
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Shimeji Mushrooms needs 500 gShimeji Mushrooms 150 g 150 g at R38.99 · 3.3× packsR129.97
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Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Tikka Curry Paste
- Dried Chilli Flakes
- Raita
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Shimeji Mushroom Pita?
The preparation time for Shimeji Mushroom Pita with raita is between 15 and 40 minutes.
What is the total time required to make Shimeji Mushroom Pita with raita?
The total time required to make Shimeji Mushroom Pita with raita is between 20 and 45 minutes.
How many servings does Shimeji Mushroom Pita provide?
4 servings
What are the main ingredients in Shimeji Mushroom Pita?
Cashew Nut, Dried Chilli Flakes, Fresh Coriander, Onion, Peanut Butter, Pita Bread, Raita, Shimeji Mushrooms, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Shimeji Mushroom Pita?
Calories: 653, Carbs: 85 grams, Fat: grams, Protein: 25.5 grams, Sugar: 12.1 grams, Salt: 475 grams
How do I prepare Shimeji Mushroom Pita?
SATAY MOMENT: Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning. TOAST: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. PITA: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets. DINNER IS READY: Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
What should be prepared from my kitchen to make Shimeji Mushroom Pita?
Cashew Nut, Dried Chilli Flakes, Fresh Coriander, Onion, Peanut Butter, Pita Bread, Raita, Shimeji Mushrooms, Spice & All Things Nice Tikka Curry Paste
How many calories does Shimeji Mushroom Pita have?
653 calories
How much fat content does Shimeji Mushroom Pita have?
grams