Goan Mushroom Xacuti Recipe
Goan Mushroom Xacuti is an authentic Goan traditional dish which tastes the best when cooked using wild or forest mushrooms, which are available during the rainy season. On the other hand Xacuti is a Goan Masala with certain blend of spices which is extremely popular across India and is used to prepare gravy based recipes.You can also cook this recipe with simple mushrooms, but for the real taste you should always go for the forest ones. Wild mushrooms are a bit more rubbery in taste and takes more time to cook, than the cultured button mushrooms that we get in stores.
Serve Goan Mushroom Xacuti along with Whole Wheat Lachha Paratha for a weekday meal.
Did you know- Wild mushrooms are rich in antioxidants, Vitamin D and contain selenium which helps to detoxify cancer-causing compounds in the body and helps prevent diseases like cancer and diabetes. They are rich in vitamin C, fiber and potassium and hence promotes heart health by reducing the risk of cardiovascular diseases. Since it is rich in selenium, it also helps in increasing one’s immunity.
4 to 6 Servings
- 20 Button mushrooms
- 2 Onion , chopped
- 1 Tomato , finely chopped
- 3 sprig Coriander (Dhania) Leaves , finely chopped For the gravy
- 1/2 cup Fresh coconut , grated
- 4 Dry red chillies , crushed
- 1 teaspoon Coriander (Dhania) Seeds
- 5 Whole Black Peppercorns
- 2 Cloves (Laung)
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1/2 Tamarind , marble sized bal
- Salt , to taste
- 3 tablespoon Cooking oil
How to make Goan Mushroom Xacuti Recipe
To begin with Goan Mushroom Xacuti, wash the mushroom or wipe them with a clean cloth. Chop them into medium chunks and keep them aside.
The next step is to make the Xacuti paste. Take a pan and add 2 tablespoon oil. Add the onions and saute them until it changes color and becomes soft.
Add all the spices including coriander seeds, dry red chillies, cloves into the pan masala and saute for 4 to 5 mins more.
After 4-5 mins, add grated coconut and saute it on low flame till it changes its colour to brown and then switch off the gas.
Now add the tamarind ball and turmeric powder to the roasted grated coconut mixture, stir and let this cool down.
Once its done, grind the grated coconut mixture by adding 1 cup of water to make it a thin gravy and keep it aside.
Now in the same pan, heat 1 tablespoon oil and fry the remaining chopped onions. Sauce it till the onion changes its colour.
Once it’s done, add the chopped tomatoes and cook it till they becomes soft. Now add the chopped mushrooms and cook it for 15-20 minutes till they becomes soft and releases water.
Once it is done, pour the grinder gravy in the mixture and cook it for another 5-8 minutes. Add salt according o your taste and garnish it with chopped fresh coriander leaves.
I am originally from Goa. A Mom to a little daughter. A software engineer by profession and have a full time job at an MNC. I am a passionate food blogger who loves to cook, write about food, style it and click pictures of it. My recipes have been featured in Fortune Desi Bites, The Hindu - Young World and NDTV Good Times.