Sides, Starters, Vegan, Vegetarian

Thai Garlic & Black Pepper Mushrooms

Cooking method:

  • Prep Time: 5 mins
  • Total time: 15 mins
  • Skill Easy
  • Serves 4 people

Thai Garlic & Black Pepper Mushrooms

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


  • 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

Cooking mode

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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

  • 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

  • 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

  • Step 4

    Add the remaining coriander leaves and serve immediately, garnishing with the fried garlic and coriander leaves