Tamarind Coconut Mushrooms

36 min · 4 servings · beginner · prep

Deeply browned mushrooms lacquered with coconut, tamarind, ginger, and chile.

Ingredients

• 2½ lb Mushroom, torn into bite-size pieces
• 2 tbsp Vegetable Oil
• 1 tbsp Ginger, grated
• 3 cloves Garlic, minced
• 1 cup Coconut Milk
• 2 tbsp Tamarind Paste
• 1½ tbsp Soy Sauce
• ½ tsp Chili Flakes
• 1 whole Lime, zested and juiced
• ½ tsp Salt

Steps

1. Brown: Heat vegetable oil in a large skillet over medium-high heat. Add mushrooms and salt, spread them out, and cook without stirring until the first side is deeply browned, then toss and keep cooking until most moisture evaporates, 10 to 12 minutes.
2. Aromatics: Add ginger, garlic, and chili flakes and cook until the skillet smells sharp and fragrant, about 1 minute.
3. Glaze: Stir in coconut milk, tamarind paste, soy sauce, and lime zest. Simmer until the sauce reduces to a shiny glaze that clings to the mushrooms, 6 to 8 minutes.
4. Finish: Turn off the heat and stir in lime juice. The mushrooms should taste rich, sour, salty, and lightly hot.

Makes

• 6½ cups Tamarind Coconut Mushrooms