Oyster Mushroom Escargot
- 3 tablespoons cooking oil
- 3-5 garlic cloves, peeled, crushed, and minced
- ½ medium onion, peeled and chopped
- 1 tablespoon ginger, peeled and thinly cut into strips
- 2 packages oyster mushroom
- 2 tablespoons vegan butter
- ¼ cup parsley, chopped
- 2-3 tablespoons white wine
- 1 cup coconut milk
- 1-2 pcs long green chili pepper
- 1-2 tablespoons black bean sauce
- In a medium pan over medium heat, sauté garlic with oil until fragrant. Add onion and ginger and sauté until onion is soft and translucent.
- Mix in mushroom, butter, and parsley.
- Lower down the heat and add white wine.
- Mix in the coconut milk, chili pepper, and black bean sauce. Add more black bean sauce to taste.
- Simmer for 5 minutes or until flavors blend well. Turn off heat and serve hot.
Recipe by ASTIG Vegan at https://www.astigvegan.com/oyster-mushroom-escargot/
3.5.3208