Recipe by Greens of the Stone Age
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These Thai Garlic and Black Pepper Mushrooms are the ultimate cold weather comfort food. Warm up with this spicy black pepper dish in just 15 minutes
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- 30g fresh coriander
- 60ml cold water
- 7 cloves garlic (peeled)
- 2 tsp whole black peppercorns
- 2 tbsp tamari
- 1 1/2 tbsp coconut sugar
- Pinch sea salt
- 200g king oyster mushrooms (chopped into 1" pieces)
- 200g baby chestnut mushrooms
- 3 tbsp coconut oil
- 120g carrots (peeled and sliced diagonally)
- Additional 125ml cold water
Utensils
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Step 1
Separate the stems and leaves from the coriander. Place the coriander stems into your Ninja Cup, along with; 60ml cold water, 5 cloves of garlic, black peppercorns, tamari, coconut sugar, and sea salt. Blend until smooth. Place the mushrooms into a large shallow bowl then pour over the marinade and mix well. Set aside until needed
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Step 2
Slice the remaining 2 cloves of garlic and and add the coconut oil to a frying pan over a medium-high heat. Add garlic and fry until golden yellow, about 1-2 minutes, then remove using a slotted spoon and set aside
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Step 3
Add the carrots to the same pan and fry for 2-3 minutes stirring occasionally. Next, add the mushrooms and marinade and fry for a further 6 to 8 minutes. Add 60ml of water at a time to deglaze the pan and until the desired consistency is reached. Add more water to dilute the flavour if you wish
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Step 4
Add the remaining coriander leaves and serve immediately, garnishing with the fried garlic and coriander leaves
