Mofongo
Fried Mashed Plantains, Fried Oyster Mushrooms, Curry Cream Sauce, Parsley
Chef Yesenia Ramdass of HAAM | Brooklyn
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Plantains:
Oil for frying
1 green plantain, peeled and cut into 6 pieces
1 sweet plantain, peeled and cut into 6 pieces
⅓ teaspoon minced garlic
1 piece fried tempeh bacon
Olive oil
Kosher salt
Curry Cream Sauce:
¾ teaspoon olive oil
1 tablespoon curry powder
1 can coconut cream
1 teaspoon miso paste
1 teaspoon vegetable bouillon
¾ teaspoon minced garlic
Kosher salt
1½ tablespoons cornstarch
Fried Oyster Mushrooms:
2 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons ground oregano
1 teaspoon kosher salt
Ground black pepper
1 cup unsweetened oat milk
2 tablespoons distilled white vinegar
Oil for frying
½ pound oyster mushrooms
To Assemble and Serve:
Parsley
METHOD
For the Curry Cream Sauce:
In a pan over medium-low flame, heat oil. Add curry powder and toast until fragrant. Stir in ¼ cup water. Continue to cook until powder is fully dissolved. Add coconut cream, miso, bouillon, and garlic. Season with salt. Bring mixture to a simmer and continue to cook until coconut is fully dissolved. Bring mixture to a boil. Add cornstarch and ½ cup water. Mix until dissolved and desired consistency is achieved. Reduce heat and keep warm.
For the Oyster Mushrooms:
Divide flour in two separate mixing bowls. To each bowl, add half of the garlic, oregano, and salt. Season both bowls with pepper. To one bowl, add oat milk and vinegar. Whisk to combine. Set both bowls aside. In a deep fryer, heat oil to 350°F. Dredge mushrooms in dry flour mixture and oat milk batter. Working in batches, fry mushrooms until golden brown. Let drain over a paper-towel lined plate.
For the Plantains:
In a deep fryer, heat oil to 350°F. Working in batches, fry plantains until golden brown. Let drain over a wire rack. Once cooled, transfer fried green plantain and 4 pieces fried sweet plantain to a mortar and pestle. Add garlic and bacon. Season with olive oil and salt. Mash until well combined. Set aside.
To Assemble and Serve:
Place a ring mold in the center of a serving plate. Fill with Plantains. Using a spoon, press Plantains down to create a smooth, flat surface. Remove ring mold. Top Plantains with desired amount Curry Cream Sauce and Oyster Mushrooms. Garnish with parsley.
