Mushrooms In Coconut Milk Recipes

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.

Steps:

• Separate the stems from the leaves of the herbs. Combine the stems, jalapeño and 3 cups water in a medium heavy-bottom saucepan and bring to a boil over high heat. Adjust the heat and simmer gently for 15 minutes.
• Scoop out and discard the solids. Add the coconut milk to the pan and return to a simmer. Slowly whisk in the grits, whisking as you go. Continue to whisk until the grits are incorporated and stay suspended in the liquid. Turn the heat to low, cover the pan partially and continue to cook, stirring frequently, until the grits peel away cleanly from the sides of the pan, about 20 minutes. Season with salt.
• Meanwhile, heat the oil in a medium skillet. Add the shallot and cook for 2 to 3 minutes. Add the mushrooms and turmeric and cook, stirring frequently, until the mushrooms are tender, about 10 minutes. Chop the reserved herb leaves and stir them in. Spoon the mixture over the grits and serve.