This vegetarian twist on Goan vindaloo replaces pork with meaty mushrooms. The Portuguese-inspired dish gets heat from Kashmiri chilies and tang from palm vinegar. Traditional recipes include garlic paste ground in stone mortars. Catholic families serve it during Christmas alongside sorpotel. The slow cooking allows mushrooms to absorb complex flavors. Some versions add potatoes for texture contrast. Unlike meat vindaloo, this cooks faster but retains the signature spicy-sour profile. Modern chefs might use oyster mushrooms for better texture. The dish showcases Goa's ability to adapt colonial recipes with local ingredients.