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Rendang Jamur with mushrooms, served with tandoori spices and fresh coriander
Vegetarian Mushroom Rendang absorbing the flavours of roasted coconut and spices

Mushroom Rendang

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Rendang Jamur is the vegetarian answer to the famous meat dish. Since mushrooms act like a sponge, they are perfectly suited to absorb the complex, coconut-spiced gravy of the rendang. The meaty texture (umami) of the mushrooms replaces beef surprisingly well, while the cooking time is reduced to a fraction. A perfect choice for a lighter yet flavour-rich Asian dinner.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Indonesian

Ingredients

Equipment Needed

  • Wide frying pan
  • Knife

Allergen Information

⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Clean the mushrooms (do not soak, just wipe), and cut into thicker slices or tear into strips (for oyster mushrooms). Finely chop the onion, garlic, and ginger.

Tip: Washing mushrooms is forbidden! They soak up water and will steam instead of fry.
2 ✓

Heat the oil in the frying pan and toss in the onion, garlic, ginger, and bruised lemongrass stalk. Fry until fragrant.

Tip: Frying aromatic ingredients (the 'sofrito' principle) deepens the flavours.
3 ✓

Add the mushrooms and fry over high heat until the released liquid boils away and they brown slightly.

Tip: It is important to achieve the Maillard reaction (browning) on the mushrooms for flavour depth before pouring liquid over.
4 ✓

Pour in the coconut milk. Add the cinnamon, tamarind, soy sauce, salt, and pepper.

Tip: The acidity of tamarind and the sweetness of coconut provide the distinctive balance of rendang.
5 ✓

Cook over medium heat, stirring frequently, until the sauce forms a thick, creamy coating on the mushrooms (approx. 20-30 minutes).

Tip: It is ready when the sauce is no longer runny but sticky.
6 ✓

Remove the cinnamon and lemongrass. Serve with rice.

Tip: You can sprinkle fresh chilli on top if you like it spicy.

Recipe FAQ

What mushrooms should I use?
Oyster mushrooms or firmer chestnut mushrooms are best because they have texture and don't cook down into a purée.
It remained too runny. Why?
Mushrooms release a lot of water. Be patient and cook the liquid away completely so the sauce concentrates.

Ingredients

  • 400 g Mushrooms (Oyster or Chestnut)
  • 400 ml Coconut milk
  • 1 whole Onion
  • 3 cloves Garlic
  • 1 stalk Lemongrass
  • 2 cm Fresh ginger
  • 1 tbsp Tamarind paste (or lemon juice)
  • 2 tbsp Soy sauce
  • 1 whole Cinnamon stick
  • 2 tbsp Sesame oil (or vegetable oil)
  • 1 tsp Salt
  • 0.5 tsp Pepper