Creamy Chakalaka Oyster Mushrooms Topped With Chimichurri
Ingredients
- 4 tbsp Flora Plant Bake
- 1 tbsp olive oil
- 250 g Oyster mushrooms
- sprig Fresh Thyme
- 1 Shallot diced
- 1 tbsp Crushed garlic
- 4 tbsp Pinch of salt – Mild chakalaka
- 1 tsp Hinds Paprika
- 1 tsp Turmeric
- 1⁄4 C white wine
- 1⁄4 C Dairy-free cream made with plants
- 1 tsp Brown sugar
Instructions
- Begin by halving the mushrooms and then scoring them in a diamond crosshatch pattern. Set them aside. In a skillet, melt 2 tablespoons of butter until it becomes nutty and brown, then drizzle in some olive oil. Add the mushrooms to the skillet, placing the crosshatch side down first, and cook until dark brown, about 2-3 minutes. Once done, set them aside.
- To prepare the sauce, use the same skillet to sauté diced shallots until they become translucent. Then, add garlic, mild chakalaka sauce, paprika, turmeric, and white wine, allowing it to simmer for a few minutes until the alcohol evaporates. Next, stir in cream and brown sugar until well combined. Finish the sauce by adding the Flora Plant Bake and seasoning with salt to taste.Return the mushrooms to the skillet, ensuring they are well-coated in the flavourful sauce. Let them simmer for an additional 2-3 minutes.
- For the chimichurri, combine all the ingredients in a bowl and mix well. Serve the creamy chakalaka mushrooms topped with chimichurri over rice, and enjoy!
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