This is one of those really simple little recipes that will turn into one of your favourite go to dishes in no time.
Mushrooms in a cream sauce has been a classic for a long time, but is a very heavy option and can leave you feeling a little like Henry VIII.
So, I like to make mine with coconut milk instead, which makes it lighter and adds a really lovely flavour to the whole dish.
I love this on a cold evening with a crunchy green salad or scooped onto toasted ciabatta for a more substantial meal.
The mushrooms are the main event – so you want to get the best ones you can. Whenever I cook with mushrooms, I like using a mixture of different ones, as they all have different flavours and add something different to the dish.
Chanterelles are golden in colour and oddly beautiful! They smell a bit like apricots, in a good way, and taste ever so slightly peppery – they are really versatile and just delicious!
These morel mushrooms are amazing too! They taste very mushroomy and are ever so slightly woody in taste but in a really delicious way!
Ceps, or porcini mushrooms are rich and woody tasting and one of my favourites!
I live really near Portobello Market in London where there is an amazing mushroom man who has every mushroom under the Sun, and amazing truffles when the time of year is right. But I was recently sent some mushrooms from Donald Russell to try and and was intrigued to give them a go! I was surprised to see frozen mushrooms as it isn’t something I had come across before. I wondered if it would have a bad effect on the mushrooms and make them watery, but it had no impact at all on the mushrooms and I even cooked them straight from frozen – perfect for when my Mushroom Man isn’t around! A great discovery!
So without further ado, here is a lovely little recipe which I hope becomes one of your staples,
This isn’t my photo, which is the first time I have ever posted a recipe without one of my photos, but I had a nightmare with my computer, and thought it was better to get on and share this recipe with you rather than keeping you waiting!
- 1 tablespoon oil
- 3 cloves garlic
- ½ thumb of fresh root ginger, grated
- 1 red onion, finely chopped
- 200 grams mushrooms, a mix is best: try ceps, chanterelles, morels or chestnut
- 125 ml coconut milk
- salt and pepper
- 1 teaspoon dried chilli flakes
- Heat the oil in a large pan and add the grated ginger and crushed garlic. Fry for just a couple of seconds.
- Add the chopped onion and fry until they are super soft.
- Tip into a bowl and then add another little glug of Add the mushrooms and chilli flakes and stir-fry for a couple of minutes.
- Now add the coconut milk and bring to a boil. Let it simmer until the liquid has reduced in half.
- Season with salt to taste. Feel free to garnish with some chopped coriander.
- Serve immediately.
Thank you for the lovely mushrooms Donald Russell! @madebymargie @gourmetbutcher.