Vegetarian Rendang Mushrooms

Name: Vegetarian Rendang Mushrooms
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Cuisine: Asian
Ingredients: {'group': 'Main', 'item': '1kg portobello mushrooms'}; {'group': 'Sauce', 'item': '250g salted butter'}; {'group': 'Sauce', 'item': '2 tbsp vegetable oil'}; {'group': 'Sauce', 'item': '200g rendang paste'}; {'group': 'Sauce', 'item': '1 lemongrass stalk, chopped'}; {'group': 'Sauce', 'item': '5 kaffir lime leaves'}; {'group': 'Sauce', 'item': '50g palm sugar'}; {'group': 'Sauce', 'item': '3 tbsp rendang spice mix'}; {'group': 'Sauce', 'item': '1 tbsp chilli oil'}; {'group': 'Sauce', 'item': '2 tbsp lemon juice'}; {'group': 'Sauce', 'item': 'zest of 1 lemon'}; {'group': 'Garnish', 'item': '2 tbsp coriander leaves'}; {'group': 'Garnish', 'item': '2 extra kaffir lime leaves, finely shredded'}

Download Back

Savor the rich, aromatic flavors of Vegetarian Rendang Mushrooms! This hearty dish combines tender portobello mushrooms with a savory blend of spices, perfect for any meal.

665 kcal /serving 45 mins Serves 4 Medium Asian Vegetarian

Ingredients

Metric Imperial

{'group': 'Main', 'item': '1kg portobello mushrooms'}
{'group': 'Sauce', 'item': '250g salted butter'}
{'group': 'Sauce', 'item': '2 tbsp vegetable oil'}
{'group': 'Sauce', 'item': '200g rendang paste'}
{'group': 'Sauce', 'item': '1 lemongrass stalk, chopped'}
{'group': 'Sauce', 'item': '5 kaffir lime leaves'}
{'group': 'Sauce', 'item': '50g palm sugar'}
{'group': 'Sauce', 'item': '3 tbsp rendang spice mix'}
{'group': 'Sauce', 'item': '1 tbsp chilli oil'}
{'group': 'Sauce', 'item': '2 tbsp lemon juice'}
{'group': 'Sauce', 'item': 'zest of 1 lemon'}
{'group': 'Garnish', 'item': '2 tbsp coriander leaves'}
{'group': 'Garnish', 'item': '2 extra kaffir lime leaves, finely shredded'}

Preparation

Allow the butter to soften at room temperature.
Chop the lemongrass and shred the extra kaffir lime leaves.
Peel the mushrooms and trim their stems.

Cooking

Heat the vegetable oil in a heavy-based saucepan over medium heat.
Add the rendang paste, lemongrass, and kaffir lime leaves, cooking for about 40 minutes until the oil separates from the paste.
Stir occasionally to prevent sticking, adding a splash of water if necessary.
Once aromatic, incorporate the palm sugar and rendang spice mix, cooking until fragrant.
Remove from heat and let cool.
In a large bowl, combine the softened butter with the cooled rendang paste, chilli oil, lemon juice, and zest.
Shape into logs using cling film and freeze until firm.
Preheat a barbecue or chargrill pan.
Brush the mushrooms with oil and grill cap-side down.
Place a 1cm slice of the rendang butter on each mushroom, allowing it to melt before flipping.
Grill for an additional 5 minutes.

Plating & Serving

Arrange the grilled mushrooms on a serving platter.
Garnish with shredded kaffir lime leaves and coriander leaves before serving.

Notes

Ensure the rendang paste is cooked thoroughly to develop its full flavour. Adjust the chilli oil to taste for desired heat level.

Suggested Sides

steamed jasmine rice cucumber salad

Nutrition per Serving

665 Calories

6.4g Protein 6% DV

27.8g Carbs 9% DV

62.4g Fat 80% DV

4.9g Fiber 13% DV

19.2g Sugars

430mg Sodium 29% DV

134mg Cholesterol 38% DV

Health Labels

Vegetarian Pescatarian Gluten Free Wheat Free Egg Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher

* Daily Values based on a 2,000 calorie diet.

Copy to your calorie tracker: