Garlic Mushrooms

Guyanese style garlic mushrooms are a vegan alternative to crispy garlic pork. Portobello mushrooms are pickled and then sautéed until crispy in this meatless version of the beloved Guyanese recipe.

Course Paleo, Vegan, Whole30

Cuisine Guyanese

Keyword garlic mushrooms, Guyanese garlic mushrooms, Guyanese-style garlic mushrooms, pickled mushrooms, sauteed mushrooms

Prep Time 12

Cook Time 20

Total Time 12 20

Servings servings

Calories 261kcal

Author Althea Brown

Ingredients

6 Portobello Mushrooms cut into thick slices
1 cup pearl onions peeled or a small white onion sliced
1/2 lb garlic peeled
1 cup fresh thyme preferably Guyanese or Portuguese thyme, or 1/2 cup dried thyme
1 tablespoon iodized sea salt
4 cups Distilled white vinegar
1/4 cup wiri wiri peppers or 1-2 Habanero Peppers
2 tablespoons oil

Instructions

Make the garlic paste:

Add the peeled garlic and pepper to a blender with 1/2 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 1/2 cup of vinegar then a layer of mushrooms followed by the garlic paste, pearl onions and thyme. Then top off with another 1/2 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 plait bread (preferably anise seed plait bread).

Nutrition