Guyanese Garlic Mushroom is a vegan alternative to Guyanese Garlic Pork. If you are a purist this recipe is not for you, enjoy your garlic pork. But if you are like some of us who prefers to enjoy the flavors of traditional Guyanese food with our own little twists. And most certainly if you are vegan and always wondered what the fuss about garlic pork was. Or maybe you are newly vegan and you are missing garlic pork this Christmas season, then this Garlic Mushroom recipe is for you!
Choosing the right type of Mushrooms
For this recipe I used portobello mushroom for their very meaty texture. Baby portobello would also work here and any other “meaty” variety of mushrooms. Since we will soak the mushrooms in vinegar we want to ensure that the mushroom variety that we use can hold up to the acidity of the vinegar.
An overnight pickle
This recipe is very simple. I made a smooth paste by blending the garlic and pepper. Then I added the paste along with my sliced mushrooms, garlic and thyme (Guyanese thyme is best in this recipe) to a glass jar. Next I added the vinegar, stirred it all up and set it on the counter overnight. Unlike garlic pork I didn’t need to pickle it for 4-7 days. If you are living in the US you can get Guyana thyme from Kasaito.com!
Just note that the mushrooms will float to the top of the pickling liquid but have no fear just push it down with a spoon and you should be good.
Cooking the Garlic Mushrooms
Before cooking I drained off the pickling liquids with a sieve retaining the thyme, onions and any bit of the garlic paste that clung to the mushrooms. Then I sautéed it with some oil in a large skillet. The smell was heavenly and the flavor was amazing. Dare I say I preferred this to garlic pork. I know what you are thinking, I can’t be serious, but believe me it was that good. The addition of the pearl onions gave the dish a sweetness that the garlic pork didn’t have.
Save it for Later!
The Printable Garlic Mushroom Recipe:
- 6 Portobello Mushrooms, cut into thick slices
- 1 cup of pearl onions, peeled or a small white onion sliced
- ½ lb of garlic, peeled
- 1 cup of fresh thyme, preferably Guyanese or Portuguese thyme, or
- ½ cup of dried thyme
- 1 tablespoon of iodized sea salt
- 4 cups of Distilled white vinegar
- ¼ cup wiri wiri peppers of 1-2 Habanero Peppers
- 2 tablespoons of oil
- Add the peeled garlic and pepper to a blender with ½ cup of vinegar
- Then blend until it forms a smooth paste and set aside
- Sprinkle the salt over the sliced mushrooms, mix together well then set aside
- To a large glass jar add about ½ cup of vinegar then a layer of mushrooms followed by the garlic paste, pearl onions and thyme. Then top off with another ½ cup of vinegar
- Repeat the layering until all of the ingredients are layered nicely in the jar
- You may use a spoon to mix it all up before sealing the jar
- Leave to marinate over night
- When ready to cook, drain the liquids from the pickled mushrooms with a sieve or colander
- Then add a large skillet to medium heat and bring up to temperature, then add the oil
- When the oil comes up to temperature add the drained mushrooms and sauté (stirring often) until the onions are a little translucent and some what toasted
- Then remove from the heat and serve with your Guyanese plait bread (preferably anise seed plait bread)