Dips & Sauces, Mains, Vegan, Vegetarian

Thai Garlic and Black Pepper Mushrooms

Cooking method:

Blender
  • Prep time: 5 mins
  • Total time: 15 mins
  • Skill easy
  • Serves 4 people

Thai Garlic and 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

Ingredients

  • 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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Method

  • 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