Coconut-Braised Mushrooms With Ginger and Scallions¶
 Serves |
 Total Time |
|---|---|
| 4 | 50 minutes |
Ingredients¶
some ginger
4 garlic
1 coconut milk
1 Tbsp (9 g) soy sauce
some curry powder
12 oz (117 g) mixed mushrooms
some Peppadew peppers in brine- some kosher salt
2 scallions
Cookware¶
1 medium skillet
Instructions¶
Step 1¶
Bring ginger (peeled, finely chopped), garlic cloves (crushed), coconut milk 13.5-oz. can (unsweetened), soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster, stems trimmed, halved or torn if very large) and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35 to 40 minutes.
Step 2¶
Add Peppadew peppers in brine (or other mild chiles) to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5 to 10 minutes. Season with kosher salt.
Step 3¶
Divide braised mushrooms among shallow bowls and top with scallions (thinly sliced).
Source