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Nutrition Facts
Serving Size 1 (416g) Recipe makes 4 servings The following items or measurements are not included below: 3 inches fresh ginger
Calories 653
Calories from Fat 527		(80%)
Amount Per Serving		%DV
	Total Fat 58.6g	90%
	Saturated Fat 37.7g	188%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 7.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 122mg		5%
Potassium 741mg		21%
Total Carbohydrate 31.2g		10%
	Dietary Fiber 8.1g	32%
	Sugars 17.9g
Protein 10.8g		21%
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Mushrooms in Coconut Milk

Recipe #305352 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Kamark
May 28, 2008

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.

SERVES 4 (change servings and units)

Ingredients

3 cups coconut milk
1/3 cup oil
2 onions, finely chopped
3 garlic cloves, minced
3 inches fresh ginger, grated
1/2 teaspoon curry powder
1 tablespoon ground coriander
1 tablespoon ground cardamom
1 tablespoon ground cumin
1 lb small fresh mushrooms
salt
2 tablespoons cilantro, finely chopped

Directions

1
Saute the onions in oil until brown.
2
Add the garlic and ginger and continue sauteing for one minute.
3
Add the curry, coriander, cardamom, and cumin and continue sauteing for one minute.
4
Stir in the mushrooms and coconut milk.
5
Simmer until thickened, around 15 minutes.
6
Salt to taste, sprinkle with cilantro, and serve over basmati rice.