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
Ingredients
- 1.05oz fresh coriander
- 2.1fl. oz cold water
- 7 cloves garlic (peeled)
- 2 tsp whole black peppercorns
- 2 tbsp tamari
- 1 1/2 tbsp coconut sugar
- Pinch sea salt
- 7oz king oyster mushrooms (chopped into 1" pieces)
- 7oz baby chestnut mushrooms
- 3 tbsp coconut oil
- 4.2oz carrots (peeled and sliced diagonally)
- Additional 4.38fl. oz cold water
Instructions
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