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5 from 8 votes

Vegan Mushrooms Rendang

This Vegan Mushrooms Rendang is packed with aromatic spices and tenderized mushrooms. It goes so well with rice or Nasi Kunyit with a side of Acar (Nyonya Pickle Vegetables). Give this delicious, flavorful, and gluten-free meal a try today!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course, Side Dish
Cuisine: Asian, Malaysian
Keyword: mushrooms
Servings: 3
Author: woonheng

Ingredients

  • ¼ cup [3oz] desiccated coconut used frozen
  • 20 oz King oyster mushrooms hand torn into large chunks
  • 3 tablespoons palm sugar or coconut sugar (adjust to taste)
  • green part of lemongrass from the rempah
  • a handful of lime leaves and/or turmeric leaves sliced thinly
  • a few pandan leaves knotted (optional)
  • 1⅓ cups [~300ml] of coconut milk
  • oil for cooking

Rempah to make Chili Paste

  • 25 dried chilies seeds removed, boiled until soft
  • 150 g [6-8] of shallots
  • 30 g [½ bulb] of garlic
  • 5 candlenuts (buah keras) or macadamia nuts
  • 5 slices of galangal or 2 slices of ginger
  • 3 stalks lemongrass white part only
  • 1 teaspoon salt
  • Oil

Instructions

How to make the Kerisik (Coconut Paste)

  • To make the kerisik (toasted coconut), place the frozen desiccated coconut in a heated non-stick pan.
  • While stirring continuously, toast coconut until golden brown, then transfer to a mortar or food processor. Pound or pulse until fine. Skip this step if your desiccated coconut is super fine. Set aside until ready to use.

How to prepare the mushrooms

  • Prepare the mushrooms - Clean mushrooms with a damp towel, then cut off the tough ends.
  • If your mushroom is large enough, slice it in half, then tear each half into 2, so you'll have 4 parts. Repeat until you are done with all the mushrooms.

How to make Chili Paste (Sambal)

  • To make the chili paste, place all the rempah ingredients in a blender, then add enough oil (about 2 tablespoons) to get the blender running. Blend or pulse the ingredients into a smooth paste.
  • Heat a large non-stick pan, then add about 2-3 tablespoons of oil.
  • Slowly pour in the chili paste and add in the green part of the lemongrass, and pandan leaves (if using). 'Fry' the chili by stirring continuously over low-medium heat.
  • Cook the chili paste until it turns darker or when you see some oil is starting to separate from the mixture.

How to put everything together

  • Add in the coconut milk and cook for another 30 seconds, then add in the mushrooms and cover the pan with a lid.
  • Let the mixture simmer for about 5 minutes or so until the mushrooms are fully cooked through.
  • Season with salt, sugar, and let it simmer for another minute or so.
  • Finally, fold in the toasted coconut and lime leaves.
  • Discard the lemongrass stalk and pandan leaves before serving. Enjoy!