Mushroom stew – A delicious stew, goes well with Appam / Idiyappam / Brown bread ..
1 tablespoon oil
4 green chillies, slit lengthwise (3 big size or 4 small size green chillies)
1 - inch piece ginger, finely sliced
10 cloves garlic, finely sliced
1 spring curry leaves (6 nos)
2 onions, cut into ¼ - inch cubes and separate each layer
200 g mushroom, wash and cut into cubes or slices
225 ml / 1 1/4 cup thin coconut milk (Indian standard measuring cup of 200 ml / 8 oz capacity)
3/4 teaspoon salt
50 – 75 ml (less than ½ cup) thick coconut milk
In a wide pan, heat 1 tablespoon oil on a medium heat.
Add green chillies, curry leaves , garlic, sliced ginger and onion. Saute for 2 - 3 minutes on a medium heat till onions are light pink in color.
Add mushroom slices or cubes, salt to taste and thin coconut milk (If using Maggi instant coconut, dilute 25 g Maggi instant coconut milk powder with 200 ml water. Sir well and make a smooth solution (without any lumps). Add this milk instead of thin coconut milk and no need to add thick coconut milk at the final stage of cooking). Mix all the ingredients well.
Cover with a tight lid and cook on a medium to low heat for 10 minutes or until done / mushroom well cooked. Switch off the heat. Finally, mix with 50 – 75 ml thick coconut milk (do not boil again). Serve with appam / idiyappam …