Mushrooms in Apricot and Tamarind Sauce

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 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