In this richly flavored dish inspired by the cooking technique used in Indonesian rendang, large chunks of mixed mushrooms are simmered in coconut milk until the liquid evaporates and plenty of rich coconutty fat is left behind. In this version, aromatics garlic and ginger are mixed with soy sauce and curry powder to infuse it with plenty of flavor. The key is to trust the process: You want the braising liquid to separate—at which point the mushrooms will start to brown and caramelize, coated in flavorful coconut oil. Serve with rice.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
Ingredients
4 servings
1
1″ piece ginger, peeled, finely chopped
4
garlic cloves, crushed
1
13.5-oz. can unsweetened coconut milk
1
Tbsp. soy sauce
1½
tsp. curry powder
12
oz. mixed mushrooms (such as king trumpet, crimini, shiitake, and/or oyster), stems trimmed, halved or torn if very large
½
cup Peppadew peppers in brine or other mild chiles
Kosher salt
2
scallions, thinly sliced
Preparation
Step 1
Bring ginger, garlic, coconut milk, soy sauce, and curry powder to a simmer in a medium skillet, stirring to combine. Add mushrooms and stir to coat well. Gently simmer mixture, stirring and scraping bottom of pan occasionally, until most of the coconut milk is evaporated and mixture has separated into translucent coconut oil and aromatics that are beginning to brown, 35–40 minutes.
Step 2
Add peppers to skillet; cook, stirring and scraping bottom of pan often, until mushrooms are lightly browned, 5–10 minutes. Season with salt.
Step 3
Divide braised mushrooms among shallow bowls and top with scallions.
