MARINATED & GRILLED MUSHROOMS W/ SPICY CURRY SAUCE
A simple dish of marinated and grilled portobello mushrooms topped with a delicious spicy coconut curry sauce that will satisfy your taste buds. Flavorful, rich and satisfying. Vegan and gluten free.
Start by making the curry sauce. Saute the onions and dried peppers in the coconut oil for a few minutes. Then stir in the curry powder and ginger, cook until fragrant. (If you’re not a fan of spicy foods, omit the dried peppers and use a mild curry powder). Add the strained tomatoes (also known as passata), coconut milk, garam masala powder, salt (I used pink Himalayan) and let simmer over low heat for 15-20 minutes until sauce thick. If sauce is too chunky and you’d like it a bit smoother, transfer to a food processor or blender and process until smooth. Fold in fresh chopped cilantro to the sauce, this, in my opinion, really brightens up the sauce.
I know it’s fall but grilling and pan-searing are my favorite ways to prepare mushrooms. I use a cast iron stove-top griddle which is super convenient and quite affordable. Simply marinate the mushrooms in coconut aminos, onions, fresh thyme, and dried seasonings for about 20 minutes or so, so that the mushrooms soak up as much flavor as possible. Next step is to grill them until they’re nicely charred and caramelized around the edges. Flip and repeat on other side. I also recommend drizzling a bit of the remaining marinade over the mushrooms while they’re cooking (this might flare up). Remove from griddle, place on cutting board and slice with a sharp knife.
Top mushrooms with a generous amount of the coconut sauce. Serve with your favorite sides such as sauteed greens for a light crunch texture, seasoned quinoa, or more grilled veggies. The sauce is quite versatile and can be used as a sauce, dipping sauce or double it and simmer down some chickpea or veggies for a rich curry dish.
- 2 Portobello mushroom caps
- 1/2 cup coconut aminos
- 1 tbsp annatto oil or grapeseed oil
- 1/2 small onion, sliced
- 4-6 sprigs of fresh thyme
- 1 tsp onion powder
- 1/2 tsp ground coriander
- 1/4 tsp ground allspice
- 1/4 tsp ground cayenne
- Salt to taste
- 1 tbsp coconut oil
- 1/2 large onion, chopped fine
- 1 dried chili pepper (small) or habanero (adjust to taste)
- 1 tbsp curry powder
- 1 1/2" piece of ginger, minced
- 1/2 cup strained tomatoes
- 1/2 cup coconut milk (full fat)
- 1/2 tsp garam masala powder
- Salt (to taste)
- 1 tbsp chopped cilantro, leaves only
- In a small sauce pan, heat oil over medium heat. Add onions and dried peppers, and let saute for 2-3 minutes.
- Stir in curry powder and fresh ginger. Cook for 3 minutes or so.
- Stir in the strained tomatoes, coconut milk, garam masala, and salt. Let simmer over low heat for 15-20 minutes. Sauce should be rich and creamy. Stir frequently.
- Let cool then transfer to a blender or food processor. Process until smooth. Fold in chopped cilantro leaves. Adjust to taste
- Set aside.
- In a shallow dish add the coconut aminos, oil, onion, fresh thyme and dried seasonings. Combine well.
- Remove stems from mushroom cap. Rinse and pat dry.
- Add mushrooms to dish, coat with marinade and let sit (covered) for about 15-20 minutes or more.
- Heat stove-top griddle over medium high heat. Drizzle with oil. Add the mushrooms (gill-side down) and let cook until nicely charred and caramelized on bottom side (about 8 minutes). Gently lift and flip with a spatula or tongs, and let other side cook. Drizzle with marinade if mushrooms start to dry out too quickly.
- Remove mushrooms from griddle and place on a cutting board to slice thinly. Serve with a generous amount of the coconut curry sauce.
If you make and love this recipe, please share and tag your tasty photos #sedjedo.
Until next time!