Mushroom Xacuti - Vegan low carb Goan Xacuti recipe- Flavorful, spiced, meaty western Indian sauce that uses mushrooms instead of chicken! Serve with pav (Indian dinner rolls), naan, roti, rice, or cauliflower rice for low carb. gluten-free Soyfree Nutfree

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Goan, Indian

Ingredients

For the xacuti spice blend:

  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1 1/2 tablespoons coriander seeds
  • 8 black peppercorns
  • 1 whole clove spice (or use 1/8 tsp ground and add with cinnamon)
  • 1 star anise (optional)
  • 2 dried red chilis (Use Kashmiri chilies or any mild chilies such as california red)
  • 1.5 teaspoons poppy seeds
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup dried shredded unsweetened coconut or fresh coconut (thawed if frozen)
  • 1 cup water

For the mushroom:

  • 2 teaspoons oil
  • 3 cloves of garlic (minced)
  • 1 cup finely chopped red onion
  • 18-20 small portabella mushrooms or white or cremini mushrooms (quartered)
  • 1 tablespoon fresh tamarind pulp or use 1 tablespoon tamarind chutney (see notes for substitute)
  • 1/2 teaspoon salt
  • cilantro for garnish

Method

  1. To make the spice mix: Add the fennel seeds, cumin seeds, coriander seeds, peppercorns, cloves, star anise if using, red chili and poppy seeds to a skillet over medium heat and toast until the spices are fragrant and the fennel seeds and coriander seeds change color.
  2. Then add in the coconut, cinnamon, and nutmeg and mix well and continue to roast until the coconut is golden evenly. Then take off heat.
  3. Add to a blender. Add the 1 cup of water and blend until the coconut has mostly broken down. I usually blend 30 seconds then move the mixture, let it sit for 2-3 mins to soak, and blend again for 30 seconds to a minute to break the coconut and poppy seeds into a sauce. Depending on your blender and texture preference, repeat for another 1-2 times.
  4. Make the mushroom: Add oil to a large skillet over medium heat. Once the oil is hot, add the garlic and mix in for a few seconds.
  5. Then add in the onion and a good pinch of salt and cook until the onion is golden.
  6. Add in the mushrooms, another good pinch of salt, a tablespoon of water and mix in and continue to cook for 5 minutes or until mushrooms are golden on some edges. Then add the blended paste and salt and tamarind pulp and mix well.
  7. Cover and cook for 15 minutes. Stir once in between. Check if the mushrooms are done. If the sauce is drying up too much, add a bit more water.
  8. Taste and adjust salt and flavor. You can cook uncovered for a few minutes if there is a lot of liquid in the sauce or depends on the consistency you prefer. If you want it saucy, then you can add in more water or some non-dairy milk and simmer for a few minutes.
  9. Garnish with cilantro. A squeeze of lime and or some thinly sliced raw red onion also are great garnishes. Serve with pav(Indian dinner rolls), flatbread (regular or Glutenfree), or rice. As with all well spiced recipes, the sauce continues to get flavorful as it sits. So definitely make ahead and refrigerate to serve after a couple of hours or the next day, for full flavor impact

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.