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Mushroom Xacuti Vegan
4.9 from 33 votes

Mushroom Xacuti Vegan

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

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 4
Calories: 132 kcal
Course: Main Course
Cuisine: 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 clove or use 1/8 tsp ground and add with cinnamon, whole
  • 1 star anise optional
  • 2 red chili peppers Use Kashmiri chilies or any mild chilies such as california red, dried
  • 1.5 teaspoons poppy seeds
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup unsweetened shredded dried coconut thawed if frozen, or fresh coconut
  • 1 cup water
For the mushroom:
  • 2 teaspoons neutral cooking oil generic cooking oil
  • 3 cloves garlic minced
  • 1 cup onion red, finely chopped
  • 18-20 portabella mushrooms quartered, or white or cremini mushrooms; small
  • 1 tablespoon tamarind pulp see notes for substitute, or tamarind chutney; fresh; 1 tablespoon
  • 1/2 teaspoon salt
  • cilantro for garnish

Instructions

    Cup of Yum
  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

Notes

  • There is a lot of flavor in this spice mix so even if you don't have all the spices, this will work out just fine.
  • Storage: Refrigerwte for upto 3 days. If you use chickpeas or chicken subs then it can be frozen for upto a month 
  • The poppy seeds (khus khus ) used generally in the sauce are white but black poppy seeds work fine as well.
  • Mushroom Substitutes: Use 2 oz rehydrated soycurls. Drain and roast with the onion until golden on some edges and continue. Or use chicken subs of choice or 15 oz can of chickpeas. Cook only a minute for chickpeas or chicken subs with the onion  and then add sauce. For (10-12 oz) tofu, cook the tofu (with onion step) until golden , then add sauce . 

Nutrition Information

Calories 132kcal (7%) Carbohydrates 18g (6%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 3g (15%) Sodium 310mg (13%) Potassium 804mg (17%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 220IU (4%) Vitamin C 37mg (41%) Calcium 82mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 132

% Daily Value*

Calories 132kcal 7%
Carbohydrates 18g 6%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 3g 15%
Sodium 310mg 13%
Potassium 804mg 17%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 220IU 4%
Vitamin C 37mg 41%
Calcium 82mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.