Oyster Mushroom Escargot

escargot cu1 Oyster Mushroom Escargot

Makes 4-6 Servings

Cooking time: 15-20 minutes


  • 2-3 cups of oyster mushroom
  • 1 cup of coconut milk
  • 1 tbsp garlic, crushed
  • 1 medium red onion, chopped
  • 1 tbsp ginger, julienned
  • 1-2 pcs of long green chili pepper
  • 3-5 pcs of Thai Chili, minced (3 as mild spicy)
  • 1-2 tbsp black bean sauce
  • 3 tbsp cooking oil
  • 2-3 tbsp white wine
  • 2 tbsp vegan butter (I used Nucoa)
  • 1/4 cup parsley, chopped


  1. On medium wok over medium heat, saute the garlic with oil until fragrant. Add the onion and ginger, saute until fragrant.
  2. Add the mushroom, butter, and parsley. Mix well.
  3. Lower down the heat and add the white wine.
  4. Add the coconut milk, black bean garlic sauce, and peppers. Mix well.  Adjust the black beans sauce to taste.
  5.  Simmer for 5-10 minutes or until the flavors marry. You’re done!

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