I make a lot of recipes, some good, some not so good. I tend to lose them after I make them, though, so I figured I'd save them somewhere for myself. And while doing that, why not share them with others?
This recipe sounds gross, and probably is if you're one of those freaks who hates mushrooms. But I love mushrooms, so this Thai dish is actually amazingly good! I found the recipe online and modified it a bit.
You need:
- Approx. 1-2 cups boiling water
- 1 1/2 lbs fresh mushrooms (any variety), sliced
- 2 onions, finely chopped
- 4 cloves of garlic, chopped or minced
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1 bay leaf
- 4 cups vegetable broth
- 2 cans (or 2 cups) coconut milk
- 2 tbsp olive oil
- Bean sprouts, to garnish
Soak mushrooms in boiling water for 30 - 60 minutes. Drain, reserving the liquid. Chop mushrooms finely.
In each of two separate pans, heat 1 tbsp olive oil over low-medium heat. Add chopped mushrooms to one and cook, stirring, until they lose their liquid and it's evaporated. In the other, cook onions until they're soft.
Combine onions, mushrooms, garlic, thyme, salt, and pepper in a pot large enough to hold everything, cook for 1-2 minutes.
Add the remaining ingredients (including the liquid that the mushrooms were cooked in), and stir to combine. Cook over medium-low heat for at least 30 minutes, although longer is better (I'd leave it simmering, stirring occasionally, for 2-3 hours).
Serve in bowls, garnished with bean sprouts.
