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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Mushrooms in a spicy cocnut sauce. Adjust the heat to your taste. This recipe calls for cocnut milk, not cream. Serve this with any grilled meats or poultry, and of course Oriental dishes. Ingredients:
2 tbl. peanut oil (or any vegetable oil) |
2 cloves garlic, finely chopped |
2 fresh red chilies, seeded and thinly sliced into rings |
3 shallots, finely chopped |
1/2 pound cremini mushrooms, thickly sliced (button mushrooms can also be used, but are not preferred) |
2/3 cup coconut milk |
2 tbl. cilantro, chopped |
salt |
pepper |
Directions:
1. Heat oil in a wok or deep skillet.
2. Add the garlic and chillies, and stir-fry for a few seconds (add as much or little chilies as you like).
3. Add the shallots and stir-fry for 3 minutes until softened.
4. Add mushrooms and stir-fry for 3-4 minutes.
5. Pour in the coconut milk and bring to a boil.
6. Boil rapidly over high heat until liquid is reduced by half and coats the mushrooms.
7. Season with salt and pepper to taste.
8. Sprinkle the cilantro over the mushrooms and toss gently to mix.
9. Serve hot.
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