Button Mushroom In Coconut Milk Food
MUSHROOMS IN COCONUT MILK
This is a recipe that I adapted from Jack Czarnecki's A Cook's Book of Mushrooms. It originally called for button mushrooms, but you can use other small mushrooms. It's good served over basmati rice. Don't skip the fresh cilantro! That really makes it. If you want to add some heat, throw in some hot chiles. It's also good with shrimp thrown in.
Provided by Kamark
Categories Vegan
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the onions in oil until brown.
- Add the garlic and ginger and continue sauteing for one minute.
- Add the curry, coriander, cardamom, and cumin and continue sauteing for one minute.
- Stir in the mushrooms and coconut milk.
- Simmer until thickened, around 15 minutes.
- Salt to taste, sprinkle with cilantro, and serve over basmati rice.
Nutrition Facts : Calories 653.4, Fat 58.6, SaturatedFat 37.7, Sodium 122.3, Carbohydrate 31.2, Fiber 8.1, Sugar 17.9, Protein 10.8
BUTTON MUSHROOM IN COCONUT MILK
Make and share this BUTTON MUSHROOM IN COCONUT MILK recipe from Food.com.
Provided by momaphet
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a pan, heat oil and saute garlic and mushrooms until lightly browned.
- Season with salt and pepper add vinegar and simmer for 1 minutes.
- Add coconut cream and simmer until thickened. Stir constantly.
- Transfer to serving plate and garnish with chopped parsley. Serve immediately.
Nutrition Facts : Calories 630.9, Fat 31.4, SaturatedFat 23.9, Sodium 61.8, Carbohydrate 84.8, Fiber 1.8, Sugar 79, Protein 6.3
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