Indian Mushroom Toast
(Published: )
Madhur Jaffrey's Vegetarian India
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 1 Can Coconut Milk
- 1 lb Mushrooms
- 1/2 Tsp Ground Turmeric
- 1 Tsp Sea Salt
- 4 Tbsp Olive Oil
- 3 Shallots, finely chopped
- 2 Tsp Ground Coriander
- 1/2 Tsp Red Chili Powder
- 2-3 Fresh Green Chilies
- 1 Tbsp Lime Juice
- Sourdough Toast
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Directions:
- Open the coconut milk and spoon the thick cream into a bowl, leaving the thin milk in the can.
- Cut the mushrooms into halves or quarters (depending on their size), place in a bowl, and sprinkle salt and turmeric over them. Rub the seasoning into the mushrooms thoroughly (you may want to wear gloves, as turmeric will stain your hands) and let sit for 10 minutes.
- Heat oil in a frying pan over medium-high heat. Add shallots and fry until they start to brown. Stir in coriander and chili powder.
- Add the green chilies, stir, then add the mushrooms and any liquid from the bowl. Cook for two minutes, then add 3/4 cup of the thin coconut milk and bring to a simmer. Simmer, uncovered, for 10 minutes.
- Add 3/4 cup coconut cream and stir to mix. Bring to a simmer again, then reduce the heat to very low and simmer gently for about a minute, stirring occasionally.
- Turn the heat off, stir in the lime juice, and serve over toast.
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