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 jalape¤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