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Semur Jamur - Indonesian braised mushrooms

This dish is sweet, aromatic and full of umami flavours. The mushrooms retain their meaty texture throughout the cooking process and take on the flavour of the Indonesian inspired spices.


  • 1 large red onion, finely chopped

  • 3 garlic cloves, finely minced

  • 1 tsp fresh ginger, finely grated

  • 200g swiss brown mushrooms, quartered

  • 200g oyster mushrooms, torn into chunks

  • 200g King oyster mushrooms, ‘pulled’ with a fork

  • ½ tsp black pepper, freshly ground

  • ¼ tsp cardamom, ground

  • ¼ tsp star anise, ground

  • ¼ tsp cinnamon (cassia), ground

  • ¼ tsp nutmeg, freshly grated

  • ⅛ tsp cloves, ground

  • 3 tbsp tamari

  • 1 tbsp tamarind paste

  • 4 medjool dates, pitted and chopped

To serve:

  • Jasmine rice

  • 1 tbsp fresh chives

  • Roasted peanuts


  1. In a wok or large heavy-based frying pan over medium heat, dry fry (no oil*) the onion and cook until it is caramelised and soft. Add the garlic and ginger and fry for a few minutes. Turn the heat up to medium to high and add the mushrooms and stir-fry until they begin to caramelise and release their umami flavours.

  2. Add the ground spices and mix through the mushrooms. Add the tamari, tamarind paste, dates and 1 cup of water. Bring to the boil, then reduce the heat to low, cover, and simmer for around 30 minutes allowing the sauce to thicken.

  3. Serve with jasmine rice and garnish with roasted peanuts and chopped chives.

Serves 4

*Oils are not used as part of a whole food, plant-based diet. The onions and garlic can soften and caramelise without the use of oils. As the mushrooms fry they will release water, deglazing the pan.

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