Appetizers / Soups / Salads

Mushroom Coconut Cream is for Side Dish.

Mushroom Coconut Cream takes 10 minutes to prepare.

Mushroom Coconut Cream takes 10 minutes to cook.

Mushroom Coconut Cream makes 2 servings.

The ingredients for Mushroom Coconut Cream are:

5 mL Lime Juice
2 tsp Ginger Root
515 Mushrooms, fresh
200 Red Ripe Tomatoes
1 tbsp Extra Light Olive Oil
10 gram(s) Green chilly / Mirchi
150 gram(s) Kara Coconut Milk
5 serving spring onions-1 medium (15g)
1 tsp Kosher Salt

Here is how you make Mushroom Coconut Cream:

Preparation: Grate the ginger root. Slice the onion and tomatoes into small cubes. Roughly cut the mushrooms into halves. If using large mushrooms, cut them into chunky pieces.Directions: Heat the olive oil in a saucepan. Add the onions and stir-fry until they become translucent/light brown. Add the grated ginger and cook for 30 seconds. Add the tomato and green chilly and cook until the onion and tomato blend into one another. Throw in the mushrooms and saute for 3 minutes. Add the salt, stir for 30 seconds and add a little water ( just enough for a thick gravy). Bring to a boil, then pour in the coconut cream. Stir, add the lime juice, cover the saucepan and take off the stove. Let it rest for 2 minutes, Sprinkle some fresh cilantro and enjoy!Serving Size: 2

The nutritional information for Mushroom Coconut Cream is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 174.7

• Total Fat: 9.7 g
• Cholesterol: 0.5 mg
• Sodium: 984.7 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 5.3 g
• Protein: 9.9 g

Mushroom Coconut Cream is Asian cuisine.

The dietary needs meet for Mushroom Coconut Cream is Vegetarian