Inspired by a local Belizean chef, this recipe features a unique red recado paste with oyster mushrooms instead of chicken. This flavorful plant-based stew is served with traditional rice & peas and plantain.
Add the mushrooms into a bowl with the spices. In an operate bowl mix the the recede with a few tbsp water and add it the mushrooms. Mix until well incorporated and set aside to marinate.
Heat oil in a pan and a tbsp of sugar. Once it start to turn golden in colour add the mushrooms fry until they start to brown.
Add in the onions, bell pepper, tomato and coriander and fry until fragrant. Followed by the vegetable stock. Turn down the heat and let it simmer for 10 mins.
Serve up with some ‘rice & peas’ and plantain.
