Ingredients

• 1 tsp - olive or other vegetable oil
• 4 cups - mushrooms, preferably mixed, chopped into fairly large chunks
• 1/2 tsp - ground black pepper
• salt to taste
• 3/4 cup - dried apricots, sliced
• 1 recipe tamarind sauce
• 2 tsp - sauce from a can of chipotle chillies in adobo sauce
• 2 tbsp - apricot preserves
• Tamarind Sauce:
• 1 large lemon-size ball of tamarind soaked in 2 cups of Boiled water for about half an hour
• 1/2 cup piloncillo, grated (or brown sugar)
• 1 tbsp lime juice
• Salt to taste

How to Make Mushrooms in Apricot and Tamarind Sauce

• Heat a saucepan and add the oil.
• Add the mushrooms, pepper and salt and cook, stirring, until the mushrooms start to caramelize and turn golden.
• Add all the remaining ingredients - tofu, apricots, apricot preserve, tamarind sauce, and adobo sauce.
• Add 1 cup of water.
• Boil, lower the heat, and simmer for about 30 minutes until the apricots are quite soft.
• Add salt to taste.
• Serve hot.
• Tamarind Sauce:
• Place the tamarind liquid, piloncillo, lime juice and salt in a saucepan and boil.
• Lower the heat to simmer and cook until it gets reduced to half.
• The liquid will be thick and syrupy.
• Recipe courtesy: Holy Cow Vegan