Vegan "Mock-Squid" Ambotik

Finding the right product to substitute for meat and fish ingredients can be a challenge when trying to cut back on these items.  It is always exciting for me when I find an ingredient that works with the Goan flavors we are accustomed to.  The secret ingredient in this case is the "King Oyster Mushroom".  Its meaty texture lends itself well to seafood dishes that include squid and scallops. For this recipe I used Canadian grown organic mushrooms that were sliced vertically to give the appearance of squid or other flat fish. I was very happy with the final product!

Ingredients

1 medium to large onion chopped
about 7 ounces of King Oyster Mushrooms
1 level teaspoon Kashmir chilly powder (or to taste)
1/4 teaspoon clove
1/4 teaspoon black pepper
1/4 teaspoon cinnamon
1 level teaspoon ginger powder
1 level teaspoon garlic powder
3/4 teaspoon jeera/cumin powder
3/4 teaspoon turmeric
1 teaspoon tomato paste
approx 1-2  tablespoon vinegar
1 teaspoon salt ( or to taste)

Method

Put all the ground spices in a bowl

 Add the vinegar and mix well to form a paste

 Add tomato paste and mix

Add 1 tablespoon of olive oil or coconut oil to the pressure cooker pot.  When hot add the onions and a teaspoon of salt and fry until translucent.  Then add the masala paste and stir well.  Cook for a few minutes while stirring.

Add half cup of water to the bowl in which the masala was and stir to remove any remnants.  Add this water to the pot. Stir well and add another half cup of water. Heat through until the mixture starts to boil.

Now add the mushrooms.

Stir so all the mushrooms are coated with the spices.

Cover and pressure cook for 10 minutes.  Stir and check if more salt or sourness is needed.  Adjust accordingly.

 Serve hot with rice