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Mushrooms in coconut milk

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Ingredients for 2 servings:

  • 500 g mushrooms
  • 2 chili peppers, red, pitted
  • 3 tbsp oil
  • 4 garlic cloves, squeezed
  • 150 ml coconut milk
  • 1 lemon(s), the juice
  • Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean and slice the mushrooms. Wash the chilies and slice them into rings (if you like it extra spicy, you can also use the chili seeds). Heat a wok and add the oil. Press in the garlic and sauté it with the chili rings in the hot oil for about 15 seconds. Then add the mushrooms and fry for about 3 minutes. Reduce the heat and pour in the coconut milk. Simmer for about 5 minutes. Finally, season with salt and lemon juice. Serve with rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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