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–+ servings

Black Pepper Mushrooms Recipe

Somjit Najaireeb
The best substitute for any black pepper meat dish: Black Pepper Mushrooms! Eryngii mushrooms or King Trumpet Mushrooms, are suitable for stir-frying as they do not wilt easily, yet are able to take on the velvety, nutty, sweet-salty black pepper gravy with hints of spice. Chewy, crisp and very smooth. Enjoy this fully vegan dish with a bowl of fluffy white rice for the best experience!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course, Side Dish
Cuisine Vegan, Vegetarian
Servings 4
Calories 91 kcal

Equipment

  • Sharp Kitchen Knife
  • Chopping Board
  • Non-Stick Frying Pan
  • Silicone Turner

Ingredients

US Customary | Metric
  • 6 pieces Eryngii Mushrooms, King Trumpet mushrooms, chopped
  • 2 capsicum, (bell peppers), red & green mixed, cut to pieces

Flour Slurry

  • 1/2 tbsp tapioca flour
  • 25 ml water

Seasonings

  • 3 tbsp cooking oil, unscented
  • 5 cloves garlic, minced
  • 1/4 tsp salt
  • 1/2 tbsp light soy sauce
  • 50 ml water
  • 1/2 tbsp coarse black pepper

Instructions
 

  • Cut the mushrooms into 1 cm thick half circles. Set aside in a bowl.
  • Remove the stems and seeds from the capsicums. Cut the flesh into 1 cm squares and set aside.
  • Mix the tapioca flour and 25ml of water to get a smooth flour slurry. Set aside.
  • Rinse the mushrooms and the capsicums once or twice to remove loose debris, and seeds from the capsicums. Set aside.
  • Heat the cooking oil in a non-stick pan over medium heat. When it is warm, add all the minced garlic.
  • Stir fry the garlic for about 2 minutes, or until brown and crispy. Switch off the heat. Remove most of them from the pan and set aside.
  • Switch on the heat. Add the mushrooms, salt, and light soy sauce and stir until well-combined.
  • All 50ml of water and mix. Then, cover the pan and braise for 3 minutes, or until the mushrooms are slightly softened.
  • Open the cover and add the capsicum. Stir to coat them with all the gravy. Cover the pan and braise for another 2 minutes.
  • Taste and adjust. Stir in the coarse black pepper until evenly distributed.
  • Stir the flour slurry before pouring all of it into the gravy. Switch off the heat and stir until the sauce is smooth and viscous.
  • Add 1/2 of the crispy fried garlic and mix well. Stir well. Dish it onto a serving plate.
  • Top with the rest of the crispy fried garlic and serve with some white rice.

Notes

Tips
  • Eryngii mushrooms are the best type for this recipe; they keep their shape and have a similar texture to meat.
  • While I usually recommend washing mushrooms just before cooking, Eryngii mushrooms do not release too much water so they will not wilt beforehand.
  • Mixing the tapioca flour with water into a slurry prevents it from clumping up in the hot gravy. This also prevents lumps and ensures a smooth, thick gravy to evenly coat the rice.
  • Frying garlic beforehand until crispy and caramelized infuses the oil with the flavour, and makes the gravy sweeter with an occasional nutty, garlicky sweetness.
  • Crunchy capsicum only needs 2 minutes to cook, while soft ones only need 4 minutes.
  • The nutritional facts do not include the servings of rice.
  • Leftovers can be kept overnight in the fridge to be reheated and consumed the next day latest.
  • Watch the video to see exactly how I made it!
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Nutrition

Calories: 91kcalCarbohydrates: 13gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 1mgSodium: 264mgPotassium: 255mgFiber: 2gSugar: 5gVitamin A: 1IUVitamin C: 5mgCalcium: 31mgIron: 1mg
Keyword black pepper, capsicum, easy, eryngii mushrooms, king trumpet mushrooms, vegan, vegetarian
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