Oyster Mushrooms In Goan Green Sauce

I want to cook so much from this, and I did test a few recipes for Paulami as well, but for today I decided to run with these amazing oyster mushrooms in Goan green sauce.

I’ve been following Paulami Joshi probably since I rebooted Dorothy Porker back in [redacted]. Paulami is all about the good vibes, no nonsense and bringing modern Indian cooking to the Netherlands. We both had our cookbook debuts in 2021 and both got nominated for the Gouden Kookboek (Golden Cookbook) title for that year. She’s getting ahead of me now, already working on another title, her Vega India came out late last year.

Vegan India

One thing I love about Paulami is that, while Indian cooking has a reputation for being quite complex, virtually all of her recipes are accessible enough to make on a weeknight. Of course if you want to make a bigger feast it’s still going to be a lot of work, and if you’re one of those people with a limited spice cabinet (I am so sorry) there will be some effort and cost in getting all the ingredients together, but generally you can get most of her recipes on the table any night of the week. This holds even more true for Vegan India, which makes it a great book for anyone looking to eat no (or less) meat and is looking for exciting flavors.

Beyond these oyster mushrooms in Goan green sauce, some other recipes high on my hitlist from this are the spicy mango salad, XXL kachumbar and the eggplant pilav, to name (really) a few. I was lucky enough to be involved in the testing for this book, so I can also confirm that the cheese and coriander butter flatbread is particularly amazing, and the crispy coconut tofu has become a staple tofu treatment for me.

So far Paulami’s books are not available in English but I recommend you give her a follow anyway and hope that in the future you will be so lucky.

Oyster Mushrooms in Goan Green Sauce

This recipe shouted my name because it contains my beloved oyster mushrooms (which I complained I couldn’t find but two weeks ago, but then I went to the market last week and they had loads) as well as another favorite, peas! And a bucketload of coriander and spice. What’s not to love?

Paulami explains that originally this recipe is made with drumsticks and served with fries and a nice cold beer (don’t mind if I do), but she turned to oyster mushrooms book instead and recommends you have them with flatbread (which I did and is great for sopping up any leftover sauce). This dish is incredibly verdant and bright, with a nice level of heat from the chilis that combines wonderfully with the sweetness of the palm sugar.

The recipe is also ridiculously easy, it’s just a blend and a sizzle away and I should note it halves for smaller households very nicely as well.

Some substitutes

Paulami writes her recipes with a Dutch audience with access to Dutch supermarkets in mind, but I live in France now so I did have to substitute a few things. I have however kept the ingredients original to hers for the recipe below, but substituted the following because life be lifing:

• I replaced the jaggery with gula djawa, which is a Javanese palm sugar that is a staple for me, you can use any palm sugar or even a (molasses enhanced) brown or muscovado sugar, as long as you hit those heavier caramelized notes I think you should be fine
• I replaced the palm or coconut vinegar with apple cider vinegar, just make sure you stay on the milder side of the vinegar spectrum
• I replaced the coconut oil with a neutral oil, in my case this is a mix of oils they sell here, just be sure to pick something that doesn’t add any additional flavor (so not olive oil, for example)
• If you can find them I think this would also be great with king oyster mushrooms cut into thin strips, either way you want a meatier mushroom for this

Oyster Mushrooms in Goan Green Sauce

Dorothy Porker

A delicious and easy recipe for oyster mushrooms in verdant Goan green sauce. Originally made with drumsticks and served with fries and a nice cold beer, this vegan version is really nice with some warm flatbreads.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Side dish, Sides

Cuisine Goan, Indian

Servings 4

Equipment

• Small food processor a pestle and mortar will also work
• Frying pan
• Lid that fits said frying pan

Ingredients

  

For the Goan green sauce

• large bunch coriander coarsely chopped, approx. 100 g - 3.5 oz
• 8 cloves garlic peeled and coarsely chopped
• 2 cm - 0.75" fresh ginger peeled and coarsely chopped
• 3 green bird's eye chilipeppers coarsely chopped - deseed or use less for less heat
• 1/2 t ground turmeric
• 1 t black peppercorns
• 1 t coriander seeds
• 8 cloves
• 1/2 cinnamon stick
• 1 t cumin seeds
• 1/2 t anise seeds
• 3 T jaggery or palm sugar coarsely chopped
• 40 ml - 1.35 oz palm or coconut vinegar
• 1 1/2 t salt
• 100 ml - 3.4 oz water

For the remainder of the dish

• 3 T coconut oil
• 1 onion finely chopped
• 400 g - 14 oz oyster mushrooms torn into strips
• 1 C peas fresh or frozen (but thawed)
• 200 ml - 6.8 oz water

Instructions

 

To make the Goan green sauce

• Blend all the ingredients for the green sauce to a fine paste. Go a bit longer than you think you should and push the ingredients down to really get some of those finer seeds ground into the paste as well.

To make mushrooms with Goan green sauce

• Heat 3 T of coconut oil in a frying pan on a medium high heat and glaze 1 finely chopped onion until it starts to become translucent.
• Add the green sauce with 400 g - 14 oz oyster mushrooms torn into strips and bake until the mushrooms start to turn brown.
• Now add 200 ml - 6.8 oz of water and place a lid on your frying pan to cook the mushrooms and green sauce for an additional 10 minutes, adding in 1 cup of peas for the final 3.
• Season to taste with additional sugar and/ or salt.

Notes

See blogpost for substitutes. 

Keyword indian recipe, mushrooms