Rendang with oyster mushrooms
Rendang is an absolutely delicious recipe from Indonesian cuisine. As most of the flavour in this recipe comes from the boemboe (spice paste), you can very easily replace the meat with another ingredient. For example, finely chopped pointed cabbage, mushrooms, jackfruit or a meat substitute. Today we are going for oyster mushrooms! This version is nice and easy, because we use a ready-made paste.
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes
Ingredients
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1 tbspsunflower oil
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300 goyster mushrooms in a can or fresh
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60 grendang bumbu sauce 1 little bag, available in the (Asian) supermarket
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200 mlcoconut milk
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150 gbasmati rice
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200 ggreen beans
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50 gcashew nuts
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1 handfulfresh coriander
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1lime cut in wedges, optional
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1 tbspfried onions Optional
Instructions
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Tear the oyster mushrooms into thin strips by hand. Heat the sunflower oil in a large pan over medium heat and fry the oyster mushrooms for about 5-6 minutes, until they start to turn golden brown.
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Add the rendang spice paste and fry for 3 more minutes. Then, add the coconut milk and let it simmer for at least 10 minutes. Stir regularly. The longer you let it simmer, the better it gets!
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Meanwhile, cook the rice according to the instructions on the package.
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Cook the green beans in boiling water for about 5 minutes until tender-crisp, or place a steaming basket over the rice and let them steam for about 5 minutes (or until the green beans are tender-crisp).
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Serve the oyster mushroom rendang with the rice and green beans. Optionally, add chopped coriander, cashew nuts, and fried onions, and serve with lime wedges.
Notes
Tip: Check the ingredients of the rendang boemboe to make sure it is completely plant-based.
