Mushroom Cafreal
A vibrant and spicy Goan delicacy where earthy mushrooms are coated in a thick, tangy green masala. This vegetarian take on a classic is packed with fresh cilantro, green chilies, and aromatic spices, perfect with pav or rice.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Cafreal Paste
- b.In a blender or grinder jar, combine the coriander leaves, green chilies, garlic, ginger, cinnamon stick, cloves, black peppercorns, and cumin seeds.
- c.Add the turmeric powder, white vinegar, and 1 teaspoon of salt.
- d.Blend to a very smooth, thick paste. Add 1-2 tablespoons of water only if necessary to help the ingredients grind smoothly.
- 2
Step 2
- a.Marinate the Mushrooms
- b.Wipe the mushrooms clean with a damp cloth. Halve or quarter them depending on their size.
- c.In a large bowl, coat the mushrooms thoroughly with the prepared Cafreal paste.
- d.Let the mushrooms marinate for at least 15-20 minutes at room temperature to absorb the flavors.
- 3
Step 3
- a.Sauté and Cook
- b.Heat vegetable oil in a wide, heavy-bottomed pan or skillet over medium heat.
- c.Add the finely chopped onions and sauté for 6-8 minutes, until they become soft, translucent, and light golden brown.
- d.Add the marinated mushrooms to the pan. Stir well to combine with the onions.
- e.Cook on medium-high heat for 10-15 minutes, stirring occasionally.
- 4
Step 4
- a.Finish and Serve
- b.The mushrooms will first release water. Continue to cook until this water evaporates and the masala thickens, clinging to the mushrooms.
- c.Once the oil starts to separate slightly from the masala and the raw smell is gone, the dish is cooked.
- d.Stir in the remaining 1/4 teaspoon of salt and the optional sugar. Mix well and cook for another minute.
- e.Serve hot with Goan pav, roti, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most vibrant green color, use very fresh coriander leaves and their tender stems.
- 2Do not overcrowd the pan when cooking the mushrooms. Cook in batches if necessary to ensure they sear rather than steam.
- 3The Cafreal paste can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.
- 4Avoid overcooking the mushrooms to maintain their meaty texture and bite.
- 5For authentic Goan flavor, use toddy vinegar if you can find it.
Adapt it for your goals.
Protein Swap
Replace mushrooms with 400g of paneer cubes, tofu, baby potatoes, or chicken pieces. Adjust cooking times accordingly.
Creamy VersionCreamy Version
For a richer, less intense flavor, stir in 1/4 cup of thick coconut milk during the last 2 minutes of cooking.
Milder FlavorMilder Flavor
To reduce the heat, use fewer green chilies and scrape out the seeds before grinding the paste.
Nutty AdditionNutty Addition
Add 1 tablespoon of poppy seeds (khus khus) or 5-6 cashews while grinding the paste for a thicker, richer consistency.
Why this is on our healthy list.
Rich in Antioxidants
The fresh coriander, garlic, ginger, and turmeric are loaded with antioxidants that help combat oxidative stress and reduce inflammation in the body.
Supports Immunity
Mushrooms are a good source of selenium and B vitamins, while garlic and ginger have natural antimicrobial properties, all of which contribute to a stronger immune system.
Good Source of Fiber
Mushrooms and onions provide a good amount of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full and satisfied.
Low in Calories
This dish is relatively low in calories and fat, especially when prepared with minimal oil, making it a great choice for a healthy, weight-conscious diet.
Frequently asked questions
One serving of Mushroom Cafreal contains approximately 170-190 calories, making it a relatively light main dish. The exact count can vary based on the amount of oil used.