Champignons ail-poivre à la thaï

Inspiré du kratiam prik thai, ce sauté de champignons réchauffe les soirées fraîches. Les tiges de coriandre, l'ail, le poivre noir, le tamari et le sucre de coco sont mixés au blender pour faire mariner pleurotes et champignons. Le tout saute ensuite avec des carottes dans l'huile de coco, puis se garnit d'ail frit croustillant et de feuilles de coriandre.

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By Greens of the Stone Age

Durée totale

15m

Facile

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Ingrédients

1.05oz fresh coriander
2.1fl. oz cold water
7 cloves garlic (peeled)
2 tsp whole black peppercorns
2 tbsp tamari
1 1/2 tbsp coconut sugar
Pinch sea salt
7oz king oyster mushrooms (chopped into 1" pieces)
7oz baby chestnut mushrooms
3 tbsp coconut oil
4.2oz carrots (peeled and sliced diagonally)
Additional 4.38fl. oz cold water

Ustensiles nécessaires

Poêle Ninja Foodi ZEROSTICK

Instructions

Step 1
Separate the stems and leaves from the coriander. Place the coriander stems into your Ninja Cup, along with; 60ml cold water, 5 cloves of garlic, black peppercorns, tamari, coconut sugar, and sea salt. Blend until smooth. Place the mushrooms into a large shallow bowl then pour over the marinade and mix well. Set aside until needed

Step 2
Slice the remaining 2 cloves of garlic and and add the coconut oil to a frying pan over a medium-high heat. Add garlic and fry until golden yellow, about 1-2 minutes, then remove using a slotted spoon and set aside

Step 3
Add the carrots to the same pan and fry for 2-3 minutes stirring occasionally. Next, add the mushrooms and marinade and fry for a further 6 to 8 minutes. Add 60ml of water at a time to deglaze the pan and until the desired consistency is reached. Add more water to dilute the flavour if you wish

Step 4
Add the remaining coriander leaves and serve immediately, garnishing with the fried garlic and coriander leaves