Mushroom Xacuti Vegan
Mushroom Xacuti - Vegan low carb Goan Xacuti recipe- Flavorful, spiced, meaty western Indian sauce that uses mushrooms instead of chicken! Serve with pav (Indian dinner rolls), naan, roti, rice, or cauliflower rice for low carb. gluten-free Soyfree Nutfree
Servings: 4
Ingredients
For the xacuti spice blend:
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon cumin seeds
- 1 1/2 tablespoons coriander seeds
- 8 black peppercorns
- 1 whole clove spice or use 1/8 tsp ground and add with cinnamon
- 1 star anise optional
- 2 dried red chilis Use Kashmiri chilies or any mild chilies such as california red
- 1.5 teaspoons poppy seeds
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cinnamon
- 1/2 cup dried shredded unsweetened coconut or fresh coconut thawed if frozen
- 1 cup water
For the mushroom:
- 2 teaspoons oil
- 3 cloves of garlic minced
- 1 cup finely chopped red onion
- 18-20 small portabella mushrooms or white or cremini mushrooms quartered
- 1 tablespoon fresh tamarind pulp or use 1 tablespoon tamarind chutney see notes for substitute
- 1/2 teaspoon salt
- cilantro for garnish
Instructions
- To make the spice mix: Add the fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise if using, red chili and poppy seeds to a skillet over medium heat and toast until the spices are fragrant and the fennel seeds and coriander seeds change color.
- Then add in the coconut, cinnamon, and nutmeg and mix well and continue to roast until the coconut is golden evenly. Then take off heat.
- Add to a blender. Add the 1 cup of water and blend until the coconut has mostly broken down. I usually blend 30 seconds then move the mixture, let it sit for 2-3 mins to soak, and blend again for 30 seconds to a minute to break the coconut and poppy seeds into a sauce. Depending on your blender and texture preference, repeat for another 1-2 times.
- Make the mushroom: Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and mix in for a few seconds.
- Then add in the onion and a good pinch of salt and cook until the onion is golden.
- Add in the mushrooms, another good pinch of salt, a tablespoon of water and mix in and continue to cook for 5 minutes or until mushrooms are golden on some edges. Then add the blended paste and salt and tamarind pulp and mix well.
- Cover and cook for 15 minutes. Stir once in between. Check if the mushrooms are done. If the sauce is drying up too much, add a bit more water.
- Taste and adjust salt and flavor. You can cook uncovered for a few minutes if there is a lot of liquid in the sauce or depends on the consistency you prefer. If you want it saucy, then you can add in more water or some non-dairy milk and simmer for a few minutes.
- Garnish with cilantro. A squeeze of lime and or some thinly sliced raw red onion also are great garnishes. Serve with pav(Indian dinner rolls) , flatbread (regular or Glutenfree), or rice. As with all well spiced recipes, the sauce continues to get flavorful as it sits. So definitely make ahead and refrigerate to serve after a couple of hours or the next day, for full flavor impact
Video
Notes
There is a lot of flavor in this spice mix so even if you don't have all the spices, this will work out just fine.
Storage: Refrigerwte for upto 3 days. If you use chickpeas or chicken subs then it can be frozen for upto a month
The poppy seeds (khus khus ) used generally in the sauce are white but black poppy seeds work fine as well.
Mushroom Substitutes: Use 2 oz rehydrated soycurls. Drain and roast with the onion until golden on some edges and continue. Or use chicken subs of choice or 15 oz can of chickpeas. Cook only a minute for chickpeas or chicken subs with the onion and then add sauce. For (10-12 oz) tofu, cook the tofu (with onion step) until golden , then add sauce .
Nutrition
Calories: 132kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Sodium: 310mg | Potassium: 804mg | Fiber: 4g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 37mg | Calcium: 82mg | Iron: 2mg