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    "Home" » Vegan

    Guyanese Style Garlic Mushrooms (Vegan)

    Published: Dec 17, 2020 · Modified: May 4, 2022 by Althea Brown · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    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!

    Jump to:
    • Choosing the right type of Mushrooms
    • An overnight pickle
    • Cooking the Garlic Mushrooms
    • Save it for Later!
    • The Printable Garlic Mushroom Recipe:
    • Printable Recipe Card

    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:

    Printable Recipe Card

    Garlic Mushrooms

    Althea Brown
    Portobello Mushrooms in an overnight pickle of garlic, pepper, onions and thyme then sautéed.
    Print Recipe Pin Recipe
    Prep Time 12 hrs
    Cook Time 20 mins
    Total Time 12 hrs 20 mins
    Course Paleo, Vegan, Whole30
    Cuisine Guyanese
    Servings 4 servings

    Ingredients
      

    • 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

    Instructions
     

    Make the garlic paste:

    • 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

    Making the pickle

    • 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

    Cooking the Garlic Mushrooms

    • 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)
    Tried this recipe?Let us know how it was!
    « Guyanese Sweet Rice
    Aunty Rita's Guyanese Garlic Pork (With Chicken and Beef Options) »

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    1. 1malayan says:
      January 12, 2022 at 2:47 pm

      1organized

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

    More about me →

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