20min 4 ppl
Vegan Garlic Pepper Mushrooms
24 minutes
4 people
Easy≤30 min & ≤6 steps
24 min · 6 steps
Easy: ≤30 min and ≤6 steps
190 kcalper person
Protein 8g
Carbs 10g
Fats 13g
About this dish
Chestnut mushrooms marinated with crushed garlic, coriander root and white pepper are stir-fried in garlic-infused oil until deeply savoury, then topped with crisp fried garlic. A meaty, vegan take on the classic.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomsquartered400 g
- Garlic cloves6 crushed for the marinade, 4 thinly sliced for frying10
- Coriander rootfinely chopped1 tbsp
- Fresh Coriandersmall handful, roughly chopped, for garnish1
Dried Goods
- Sugar1 tsp
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetarian oyster sauce2 tbsp
- Vegetable Oil4 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Mixing bowl
- Slotted spoon
Method
1
Finely chop the coriander root and crush 6 of the garlic cloves; thinly slice the remaining garlic cloves.
Approx. 5 minutes
2
In a bowl, toss the mushrooms with the crushed garlic, coriander root, half the white pepper and the light soy sauce, and leave to stand for 10 minutes while you prepare the rest of the dish.
Approx. 5 minutes
3
Heat the vegetable oil in a wok over medium heat and fry the sliced garlic for 3 minutes, stirring constantly, until golden and crisp, then remove with a slotted spoon and drain on paper towel.
Approx. 4 minutes
4
Add the marinated mushrooms to the garlic oil and stir-fry for 5 minutes until softened and lightly browned.
Approx. 5 minutes
5
Add the vegetarian oyster sauce, sugar and remaining white pepper, and toss for 3 minutes until the mushrooms are glossy and well coated.
Approx. 3 minutes
6
Transfer to a serving plate and scatter over the crispy garlic and fresh coriander.
Approx. 2 minutes
