Goshen’s Coconut Mushrooms

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Goshen’s coconut mushrooms are a wonderful vegetarian meal. The mushrooms used are portabella mushroom thickly sliced. Goshen’s coconut mushrooms complement any meats or poultry. This dish can be a filling meal or a wonderful side dish. Goshen’s coconut mushrooms also taste wonderful on a bed of white rice.

Serves 4

Ingredients:

· 2 cups (about 454 grams) of portabella mushrooms, thickly sliced

· 2/3 cup (about 177 milliliters)of coconut milk

· 3 shallots, finely chopped

· 2 fresh red chilies, seeded and sliced into rings

· 2 garlic cloves, finely chopped

· 2 tablespoons(about 30 milliliters) of peanut oil

· 2 tablespoons(about 28.3 grams) chopped fresh cilantro

· Salt and pepper

Directions:

Step 1: The first step in Goshen’s coconut mushrooms is to heat a frying pan until hot and add the oil and swirl it around. Then add the garlic and the chilies, then stir-fry for a few sounds. Then add the shallots and stir-fry for 2-3 minutes, until softened. Add the mushrooms and stir-fry for 3 minutes.

Step 2: Pour in the coconut milk and bring to a boil. Boil rapidly over high heat until the liquid had reduced by about half and oat the mushrooms. Then Season to taste with salt and pepper. (A tip for Goshen’s coconut mushrooms is to prepare some white rice to go along with the mushrooms.)

Step 3: Sprinkle the chopped cilantro on top and toss the mushrooms gently to mix Then you are ready to enjoy Goshen’s coconut mushroom.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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