I have to share this simple meal…I used to cook this for myself all the time when I was single because it’s so easy…I was the only one I knew who loved mushrooms and Thai green curry together at the time, so it worked out :). Turns out, my new hubby likes it too. I found this out recently when Michael’s parent’s gifted us a gigantic sheepshead mushroom a friend FORAGED in Pennsylvania, and suddenly I needed inspiration…here is the recipe…you can use whatever kind of edible dried or fresh mushrooms you can find.
1-2 pounds mushrooms (if you’re using dry this would be hydrated weight), sliced
2 cloves garlic, minced
1/2 teaspoon Thai green curry
7 cups water
1 cup coconut milk
Saute the mushrooms in garlic and curry in a medium soup pot with a lid until very soft…you may want to use the lid while they “sweat”. Add the water and bring to a boil. Simmer until ready to serve…and right before serving remove from heat and add the coconut milk. Seriously, that’s it…warm, a tad spicy, and very satisfying with a bit of bread or rice.
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