Dinner · Side Dish
Coconut-Braised Mushrooms with Ginger and Scallions
Let the coconut milk reduce slowly around the mushrooms until the mixture changes from a simmer to a gentle sizzle. Ginger, garlic and curry powder stay in the pan as the mushrooms start to brown.
- Servings
- 4
- Cuisine
- Indonesian-inspired
Bring it to the table
Watch for the change from simmering to browning
Most of the liquid evaporates before the final browning stage. Stir and scrape the bottom as it reduces, then keep the mushrooms moving once the coconut oil separates so the aromatics do not scorch.
At the table
Spoon the mushrooms into shallow bowls and finish with sliced scallions. Serve alongside cooked rice if you like.
Before you start
Gather your ingredients.
Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 1 1-inch piece fresh ginger — peeled and finely chopped
- 4 cloves garlic — crushed
- 1 13.5-ounce can unsweetened coconut milk
- 1 tbsp soy sauce
- 1 1/2 tsp curry powder
- 12 oz mixed mushrooms — trimmed; halve or tear large pieces
- 1/2 cup mild pickled peppers — such as Peppadew, drained
- kosher salt — to taste
- 2 scallions — thinly sliced
A few useful notes.
Use unsweetened coconut milk, not sweetened cream of coconut.
A mixture of mushrooms gives varied textures. Trim away tough stems and keep the pieces large enough to hold their shape.
The cooking plan
How to make Coconut-Braised Mushrooms with Ginger and Scallions.
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Combine the ginger, crushed garlic, coconut milk, soy sauce and curry powder in a medium skillet. Stir and bring to a gentle simmer.
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Add the mushrooms and turn them through the liquid. Simmer gently for about 35–40 minutes, stirring and scraping the base of the pan now and then, until most of the coconut milk has evaporated and the coconut oil begins to separate.
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Add the drained mild peppers. Cook for another 5–10 minutes, stirring and scraping frequently, until the mushrooms are lightly browned and coated in the reduced aromatics. Reduce the heat if anything threatens to scorch.
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Taste and add salt as needed. Divide among bowls and finish with the sliced scallions.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Coconut-Braised Mushrooms with Ginger and Scallions
Ingredients
- 1 1-inch piece fresh ginger peeled and finely chopped
4 cloves garlic crushed- 1 13.5-ounce can unsweetened coconut milk
- 1 tbsp soy sauce
- 1 ½ tsp curry powder
- 12 oz mixed mushrooms trimmed; halve or tear large pieces
- ½ cup mild pickled peppers such as Peppadew, drained
- kosher salt to taste
- 2 scallions thinly sliced
Instructions
- Combine the ginger, crushed garlic, coconut milk, soy sauce and curry powder in a medium skillet. Stir and bring to a gentle simmer.
- Add the mushrooms and turn them through the liquid. Simmer gently for about 35–40 minutes, stirring and scraping the base of the pan now and then, until most of the coconut milk has evaporated and the coconut oil begins to separate.
- Add the drained mild peppers. Cook for another 5–10 minutes, stirring and scraping frequently, until the mushrooms are lightly browned and coated in the reduced aromatics. Reduce the heat if anything threatens to scorch.
- Taste and add salt as needed. Divide among bowls and finish with the sliced scallions.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
Does the coconut milk stay saucy?
No. Most of it evaporates so the mushrooms can brown in the remaining coconut oil and aromatics. Watch the pan closely near the end.
When do the pickled peppers go in?
Add them after most of the coconut milk has reduced. They cook briefly with the mushrooms during the final browning stage.
Keep the good food going
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