Spiced Coconut Mushrooms recipe
information
Here is a simple and delicious way to cook mushrooms. They can be served with almost any oriental meal as well as with traditional western grilled or roasted meats and poultry.
ingredients
30 ml (2 tbsp) groundnut oil
2 garlic cloves, finely chopped
2 fresh red chillies, seeded and sliced into rings
3 shallots, finely chopped
225 g (8 oz) brown-cap mushrooms, thickly sliced
150 ml (1/4 pint) 2/3 cup coconut milk
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper
2 garlic cloves, finely chopped
2 fresh red chillies, seeded and sliced into rings
3 shallots, finely chopped
225 g (8 oz) brown-cap mushrooms, thickly sliced
150 ml (1/4 pint) 2/3 cup coconut milk
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper
method
1. Heat a wok until hot, add the oil and swirl it round the wok. Acid the garlic and chillies, then stir-fry for a few seconds.
2. Add the shallots and stir-fry for 2 - 3 minutes until softened. Add the mushrooms and stir-fry for 3 minutes.
3. Pour in the cocomit milk and bring to the boil. Boil rapidly over a high heat until the liquid has reduced by about half and coats the mushrooms. Season to taste with salt and pepper.
4. Sprinkle over the chopped coriander and toss the mushrooms gently to mix. Serve at once.
2. Add the shallots and stir-fry for 2 - 3 minutes until softened. Add the mushrooms and stir-fry for 3 minutes.
3. Pour in the cocomit milk and bring to the boil. Boil rapidly over a high heat until the liquid has reduced by about half and coats the mushrooms. Season to taste with salt and pepper.
4. Sprinkle over the chopped coriander and toss the mushrooms gently to mix. Serve at once.
serving amount
serves 4
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more information
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