Coconut-Braised Mushrooms With Ginger and Scallions

Name: Coconut-Braised Mushrooms With Ginger and Scallions
Yield: 4 servings
Ingredients: 1 1" piece ginger, peeled, finely chopped; 4 garlic cloves, crushed; 1 13.5-oz. can unsweetened coconut milk; 1 Tbsp. soy sauce; 1½ tsp. curry powder; 12 oz. mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large; ½ cup Peppadew peppers in brine or other mild chiles; Kosher salt; 2 scallions, thinly sliced

Chris Morocco4 servingsSource

dinner main weeknight meals easy quick gluten-free dairy-free healthyish nut-free vegetarian vegan braise mushroom king trumpet mushroom crimini mushroom shiitake mushroom oyster mushroom coconut milk

Coconut-Braised Mushrooms With Ginger and Scallions

Ingredients

1 1" piece ginger, peeled, finely chopped

4 garlic cloves, crushed

1 13.5-oz. can unsweetened coconut milk

1 Tbsp. soy sauce

1½ tsp. curry powder

12 oz. mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large

½ cup Peppadew peppers in brine or other mild chiles

Kosher salt

2 scallions, thinly sliced

Method

Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms 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, 35–40 minutes.

Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.

Divide braised mushrooms among shallow bowls and top with scallions.