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Zimbokitchen Mushroom Mustard Greens Mix

Mushroom Mustard Greens Mix

Written by Published on in Vegetables, Vegetarian
4-5 Servings ~ 10 minutes
  • 1 bunch mustard greens (tsunga)
  • 1 punnet oyster mushroom, julienned
  • 1 tsp garlic, finely minced
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 3 tbsp oil

Raise your hand if you don’t do tsunga. Why?

Tsunga is also know as mustard greens, one of the popular leafy greens here in Zim. We typically enjoy it mixed with peanut butter or as boiled veggies mixed with cooked tomatoes and onions.

This is exactly what made me look into doing a bunch of some tsunga that I had differently. The goal was to successful do something outside of the norm with this veggie. Fully aware that not everyone is a fan of tsunga, thanks to its sourness, the challenge was to also prepare the veggie effectively enough to tame its notorious tartness.

So I set out to introduce oyster mushroom in what became a mushroom and mustard greens mix. Although I used oyster mushroom here, you should achieve the same results with white button mushroom. These two mushroom types are the most accessible in Zimbabwe. Any other type of mushroom would be an experiment on your part as I have not had a chance with it. That should not hold you back.

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So the outcome was fantastic. I had myself a nice side dish that could be served with your preferred starch, protein and some gravy/sauce. Keep in mind that tsunga being tsunga, there is no 100% way of getting rid of the sourness. At least I haven’t found a way myself as yet. This recipe did a good job in taming the tartness, however.

If you can’t absolutely touch or find tsunga, spinach or leafy greens of your preference may be used in place of the mustard greens. In addition soy sauce may also be used in place of Worcestershire sauce. I hope the options and substitutions sound good.

Let’s cook.

 

DO THIS

  1. Get your ingredients together. Heat oil in pan. Add the mushroom, Worcestershire sauce, garlic and 1/4 tsp salt. Fry until mushroom is beginning to turn golden brown.
  2. Add the mustard greens and 1/2 tsp salt, fry for 3 minutes or until just cooked. (Take care not to overcook the greens as they’ll lose all their nutrients and will also not look as appealing).
  3. Taste for seasoning and adjust accordingly. Enjoy!
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Zimbokitchen Mushroom Mustard Greens Mix