Oyster Mushrooms in Goan Green Sauce
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 Originally made with drumsticks and served with fries and a nice cold beer, this vegan version is really nice with some warm flatbreads.
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.