Recipes

Mushroom Beshbarmak

Serves 4

| Prep Time: 10 mins

| Cook Time: 30 mins

| Total Time: 40 mins

You may need: Turkmen Sultan Blend

Discover The Recipe

The peoples of the great Steppe (grasslands) of Central Asia were historically nomadic herders, reliant on their animals for survival. Most cuisine of this region is based on meat, typically mutton or horse, for the same reason. In this recipe, we adapt a traditional meat and noodle stew recipe called ‘Beshbarmak’ as a plant-based meal that has tons of flavor and all the local comfort. Tender mushrooms add umami and potatoes add protein and a heartiness to replace the meat. You could also crumble a vegan sausage or use vegan “ground meat” for a more authentic replacement. This is a filling vegan recipe that is easy enough to make on a busy night and adapt to ingredients you have on hand. Pour this lovely stew over noodles for a complete meal. 

We season with our Mushroom Beshbarmak recipe with fragrant Turkmen Sultan blend, a spice mix that we developed to let the exotic flavors of Turkmenistan shine. Once one of the primary stops on the 'Silk Road' ancient trading route from Asia to Europe, Turkmenistan developed cuisine that incorporates a melange of Asian, European and Indian sub-continent ingredients, aromatics, curry flavors, and herbs like mint and parsley. This all-purpose blend can be used to season meats or plant-based dishes alike. Beshbarmak translates to “Five Finger”, named because nomads traditionally ate this dish with their hands. Nowadays, traditional meals are served with five-fingered forks to honor their nomadic ancestors.

Ingredients

  • 1 Tbsp olive oil 

  • 1 onion, diced

  • 16 oz button mushrooms, washed and sliced

  • 24 oz baby red potatoes, washed and sliced in half

  • 3 cloves garlic, minced

  • 2 carrots, large, peeled and chopped

  • 1 Tbsp Piquant Post Turkmen Sultan (plus more to taste)

  • 1 cup white wine

  • 1 tsp salt

  • To serve: chopped parsley, lemon wedges, 16 oz cooked wide noodles

Notes

Beshbarmak is traditionally a very meat heavy dish, served with mutton or horse meat, but we have taken the liberty to make a vegetarian version with mushrooms. This dish would also be delicious with a vegan sausage or sautéed vegan burger “meat”. If you’re curious about a traditional version with lamb, you can read more about that here or here.

Traditionally this is made with very wide handmade noodles. We used the widest noodles we could find, which were pappardelle. This recipe would also work well with lasagna noodles torn into smaller pieces.  Want to make your own noodles? Give this recipe a try! 

Looking for more recipes with our Turkmen Sultan blend? Try this Turkmen Shepherd’s Pie or our BBQ Fish Skewers!

Instructions

Heat the oil in a large skillet and add the chopped onion. Cook for 2-3 minutes or until translucent. Add the mushrooms, red potato, garlic and carrots. Sauté for another 2-3 minutes. 

Add the Piquant Post Turkmen Sultan, white wine, and salt and bring to a simmer. Cover with a tight fitting lid and cook for 15 minutes or until the potatoes and carrots are tender. 

While the stew is cooking, cook the wide noodles according to the package instructions.

When the stew is done, adjust the seasoning and serve over the noodles. Garnish with chopped parsley and lemon slices. 

Alternatives & Substitutions

  • Add you favorite veggies to the pot depending on the season. This would be delicious with turnips or rutabaga instead of potato, and parsnips would stand in well for the carrots!

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Mushroom Beshbarmak

Serves

4

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Piquant Post spice you’ll need: Turkmen Sultan Blend

Ingredients

  • 1 Tbsp olive oil 

  • 1 onion, diced

  • 16 oz button mushrooms, washed and sliced

  • 24 oz baby red potatoes, washed and sliced in half

  • 3 cloves garlic, minced

  • 2 carrots, large, peeled and chopped

  • 1 Tbsp Piquant Post Turkmen Sultan (plus more to taste)

  • 1 cup white wine

  • 1 tsp salt

  • To serve: chopped parsley, lemon wedges, 16 oz cooked wide noodles

Instructions

  1. Heat the oil in a large skillet and add the chopped onion. Cook for 2-3 minutes or until translucent. Add the mushrooms, red potato, garlic and carrots. Sauté for another 2-3 minutes. 

  2. Add the Piquant Post Turkmen Sultan, white wine, and salt and bring to a simmer. Cover with a tight fitting lid and cook for 15 minutes or until the potatoes and carrots are tender. 

  3. While the stew is cooking, cook the wide noodles according to the package instructions.

  4. When the stew is done, adjust the seasoning and serve over the noodles. Garnish with chopped parsley and lemon slices. 

Notes

  • Beshbarmak is traditionally a very meat heavy dish, served with mutton or horse meat, but we have taken the liberty to make a vegetarian version with mushrooms. This dish would also be delicious with a vegan sausage or sautéed vegan burger “meat”. If you’re curious about a traditional version with lamb, you can read more about that here or here.

  • Traditionally this is made with very wide handmade noodles. We used the widest noodles we could find, which were pappardelle. This recipe would also work well with lasagna noodles torn into smaller pieces.  Want to make your own noodles? Give this recipe a try! 

  • Looking for more recipes with our Turkmen Sultan blend? Try this Turkmen Shepherd’s Pie or our BBQ Fish Skewers!

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