Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Canned unsweetened 1/2 ts Curry powder
Coconut milk 1 tb Ground coriander seeds
1/3 c Vegetable oil 1 tb Ground cardamon
3 lg Onion(s), finely chopped 1 tb Ground cumin seeds
1 tb Minced garlic 1 lb Small button mushrooms
4 oz Ginger, peeled Salt
Finely chopped 2 tb Cilantro, finely chopped
Hot chilies of your choice Cooked basmati rice
(2 jalape¤os or 4 serranos)

Place the oil in a large saucepan over high heat. Add the onions and
saute until they begin to brown, 2-3 min. Add the garlic, ginger, and
chiles, and saute for another minute. Add the curry, coriander,
cardamon, and cumin and stir for another minute. Add the mushrooms
and the coconut milk and stir well to incorporate any spices that
have settled on the bottom of the pan. Simmer for 15 min; the mixture
will begin to thicken. Remove from the heat when thickened. Season to
taste and add the cilantro. Serve over rice.

A Cook's Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 46
Submitted By DIANE LAZARUS On 11-19-95

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