Button mushrooms in coconut milk

Yield: 4 servings

Measure Ingredient
3 cups Canned unsweetened
\N \N Coconut milk
⅓ cup Vegetable oil
3 larges Onion(s), finely chopped
1 tablespoon Minced garlic
4 ounces Ginger, peeled
\N \N Finely chopped
\N \N Hot chilies of your choice
\N \N (2 jalapeĀ¤os or 4 serranos)
½ teaspoon Curry powder
1 tablespoon Ground coriander seeds
1 tablespoon Ground cardamon
1 tablespoon Ground cumin seeds
1 pounds Small button mushrooms
\N \N Salt
2 tablespoons Cilantro, finely chopped
\N \N Cooked basmati rice

Place the oil in a large saucepan over high heat. Add the onions and saute until they begin to brown, 2-3 min. Add the garlic, ginger, and chiles, and saute for another minute. Add the curry, coriander, cardamon, and cumin and stir for another minute. Add the mushrooms and the coconut milk and stir well to incorporate any spices that have settled on the bottom of the pan. Simmer for 15 min; the mixture will begin to thicken. Remove from the heat when thickened. Season to taste and add the cilantro. Serve over rice.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 46

Submitted By DIANE LAZARUS On 11-19-95

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