Coconut Mushroom Food

COCONUT-MISO MUSHROOM SOUP

Steps:

• Cook mushrooms and 1 teaspoon salt in a large, dry saucepan over medium heat, stirring occasionally, until mushrooms collapse, darken slightly, and most of moisture cooks out, 12 to 15 minutes.
• Add oil and chopped scallions; cook until scallions are tender, 2 to 3 minutes. Stir in ginger, garlic, and miso and cook just until fragrant, about 30 seconds. Add broth; bring to a boil. Reduce heat to low; simmer 5 minutes.
• Reserve 2 tablespoons coconut milk, then add the rest to a blender with mushroom mixture (work in two batches, if needed). Purée until very smooth, about 2 minutes, removing blender cap and covering hole with a folded kitchen towel to allow steam to escape.
• Return mixture to saucepan and bring to a simmer over medium heat. If a thinner soup is desired, stir in more broth, a little at a time. Season with salt and white pepper and serve, drizzled with remaining coconut milk and topped with fried mushrooms and scallion tops.

MUSHROOMS IN COCONUT MILK

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.