Rendang Jamur (Mushroom Rendang)
Meaty mushrooms soaked in rich, dark coconut rendang, a vegan version with the same deep flavour as the beef classic.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toast the desiccated coconut in a dry pan over a medium heat for 3 minutes until golden, then set aside.
3 min - 2
Heat the oil in a large wide pan over a high heat. Fry the mushrooms in two batches for 5 minutes each until they have lost their water and are golden at the edges. Set aside.
10 min - 3
Turn the heat to medium and fry your ready made rendang paste (see the base recipe) for 2 minutes, stirring.
- 4
Add the coconut milk, lemongrass, lime leaves and tamarind and bring to a simmer. Return the mushrooms and cook uncovered for 20 to 25 minutes, stirring often, until the sauce is thick and clinging.
22 min 30 s - 5
Stir in the toasted coconut and cook for 3 minutes more. Add the lime juice and a pinch of salt to taste.
3 min - 6
Cook the rice following the packet. Remove the lemongrass and lime leaves and serve the rendang over the rice.
Tips
- Cook the mushrooms in batches in a hot pan. Crowding them makes them steam and turn grey instead of browning, and browning is where the meaty flavour comes from.
- King oyster mushrooms, if you can find them, give the best chew. Shiitake adds depth. Plain button mushrooms on their own still work well.
- Add the lime juice at the end so it stays fresh and lifts the rich sauce.
Storing and freezing
Keeps 3 days in the fridge in a covered container once cooled within 2 hours. Freezes well for up to 2 months. Reheat until steaming hot all the way through.
Questions
Is mushroom rendang vegan?
Yes. The ingredient list has no meat, fish, dairy or egg, and the rendang paste is vegan too, so it is also gluten free, dairy free, egg free and nut free.
Can I use jackfruit or aubergine instead of mushrooms?
Yes. Use two 400 g tins of young green jackfruit in water, drained and rinsed, or 2 large aubergines in chunks fried until soft. Cook for the same time in the sauce.
How do I make it less dry or more saucy?
Stop reducing the sauce earlier, or add a splash of water or coconut milk at the end. Traditional rendang is dry, but a looser sauce is lovely over rice.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.