Lela mushrooms
Kenyan Style Oyster Stir Fry mushroom
You buy mushrooms and you have no idea of where to start. This recipe is for you. We have adapted this to suit any Kenyan Kitchen, using oyster mushrooms and locally available ingredients (hoho/capsicum, dhania and mala(optional but can create a perfect creamy twist). Serve over plain rice, coconut rice, or even leftover pilau for a tasty vegetarian lunch or dinner.. Best part of this It only takes 10 minutes to prepare this yummy delicacy
5/8/20241 min read
Ingredients (Serves 3–4)
250g Lela oyster mushrooms, cleaned and torn by hand
2 tbsp cooking oil/ butter
1 large onion, sliced
1 hoho (green or red capsicum), sliced
2 medium tomatoes, chopped
2–3 cloves garlic, minced
1 small piece of ginger, grated
1 beef cube or ½ tsp curry powder
Salt and black pepper to taste
1 tbsp maziwa mala or plain yogurt (optional, for creaminess)
Fresh dhania (coriander), chopped
Instructions
Tear large oyster mushrooms into bite-sized pieces. clean the mushroom by wiping with a moist clothe. (Don't soak or put in water!)
Heat oil in a pan over medium heat. Add onions and cook until soft and golden. Add garlic and ginger, stir for about 30 seconds until fragrant. If using curry powder, add this at this point too
Add hoho and tomatoes. Cook until the tomatoes soften and break down into a thick sauce (about 4–6 minutes). Optional, add your beef cube or any seasoning of your choice
Stir in the mushrooms and cook uncovered for about 5–7 minutes. The mushrooms will release moisture—let that cook down until they begin to brown and become slightly crispy on the edges.
For a creamy twist, stir in a tablespoon of maziwa mala or plain yogurt and cook for 1 more minute.
Add salt, black pepper, and lots of fresh dhania. Stir well
Spoon the stir-fry over hot rice and serve immediately.
Enjoy!
Tips
Add boiled peas or sukuma wiki on the side for a complete meal.
For a spicier version, throw in a chopped green chili with the tomatoes.