Weekly Recipe: Mofongo By HAAM In NYC

Anyone who’s ever taken a trip to tropical Puerto Rico knows mofongo is an absolute delight.

Sweet plantains are mashed and fried to pure perfection with a host of flavorful garlic, but in this recipe for mushroom mofongo from New York City’s HAAM, the flavor is turned up even higher with a savory curry cream sauce.

See also: Twist On A Classic: Three Ways To Make A G&T Cocktail

HAAM stands for Healthy As A Motha, and chef Yesenia Ramdass is on a mission to make healthy lifestyle choices easy and delicious. This recipe is completely plant-based but will surely please even the pickiest eaters.

Mushroom Mofongo Recipe

Ingredients:

• 1 green plantain
• 1 sweet plantain
• ½ lb oyster mushrooms
• 1¼ tsp minced garlic
• 1 strip of tempeh bacon
• 1 can of coconut cream
• 1 tsp salt, plus more to taste
• 1 to 3 cups olive oil
• 1 tbsp curry powder (preferably Chief curry powder or Trinidadian curry mix)
• 1 tsp miso paste
• 1 tsp vegetable bouillon
• 2 tbsp garlic powder
• 2 tbsp dry oregano flakes
• 2 tbsp white vinegar
• 2 cups all-purpose flour
• 1 cup of water or unsweetened plant-based milk
• Microgreens and/or parsley to garnish (optional)

Directions:

Plantain Preparation

1. Peel one green plantain and one sweet plantain, then cut them into about 6 pieces each.
2. Pan-fry the plantains until golden brown.
3. In a pilón (mortar & pestle), mash about 6 pieces of green plantain and 4 pieces of sweet plantain with ⅓ tsp of minced garlic, pieces of one piece of deep-fried tempeh bacon, and salt to taste.
4. Transfer mashed plantains into a circle ring or simply press down with a spoon to create a flat surface inside the mortar & pestle, then turn upside down and tap until it comes out to give it its shape.

Curry Cream Sauce

1. On low heat, add ¾ tsp of oil to a pan.
2. Add one tbsp of curry powder and allow the curry to cook.
3. Add ¼ cup of water once the curry is cooked and mix thoroughly into the water.
4. Add one can of coconut cream, ¾ tsp of minced garlic, 1 tsp of miso paste, 1 tsp of bouillon, and salt to taste.
5. Allow to simmer until the coconut is fully dissolved.

Oyster Mushrooms

1. Prepare two separate bowls for dry batter and wet batter.
2. Add one cup of flour to each bowl and season each with 1 tbsp of garlic powder, 1 tbsp of oregano, ½ tsp of salt, and pepper.
3. To create the wet batter, add 1 cup of water or unsweetened plant-based milk to one of the bowls and whisk, then add 2 tablespoons of white vinegar.
4. Break mushrooms into smaller pieces resembling the size of fried chicken.
5. Dip the mushrooms in the dry batter, then wet batter and back into the dry batter.
6. Bring 1 to 3 cups olive oil to 350 degrees (the amount of frying oil varies depending on the size of the pan—the oyster mushrooms should be able to float) and fry the coated mushrooms until golden brown.

Assembling

1. Set the molded mofongo in the middle of a plate.
2. Pour curry cream sauce over the mofongo until the plate’s circumference is covered.
3. Carefully stack oyster mushrooms on top of the mofongo or use a bamboo stick to hold them in place.
4. Garnish with fresh microgreens and parsley.
5. Enjoy!

Visit HAAM in NYC and online for more delicious dishes and inspiration.