Episode 308: Social Distance Tailgating
Mushroom Palooza – Pan-Roasted Oyster Mushrooms with Coconut Milk and Mint
Mushroom Palooza
- Chicken Wing, Shiitake, and Bell Pepper Kebabs
- King Trumpet Mushroom Poppers
- Grilled Beech Mushrooms with Sesame Soy Butter
Other Recipes from Episode 308: Social Distance Tailgating
Mushroom Palooza – Pan-Roasted Oyster Mushrooms with Coconut Milk and Mint
Recipe Notes
- Yield: Serves 2 to 3 as a side dish
- Method: Pan-roasting
Ingredients
- 1 to 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh ginger
- 1 to 2 small red chile peppers, such as Thai bird chiles, thinly sliced
- 3 scallions, white and green parts thinly sliced
- 1 pound oyster mushrooms, left in clumps
- One 13.5 ounce can of unsweetened (Thai-style) coconut milk
- 1 tablespoon Asian fish sauce, or more to taste
- 1 tablespoon pure maple syrup or honey
- 1 large Roma tomato, diced
- 8 to 10 fresh mint leaves, Thai basil, or cilantro
- Juice from 1/2 lime
You’ll also need:
- A 10-inch cast iron skillet
Recipe Steps
1: On the side burner of your grill or on the stovetop, heat a 10-inch cast iron skillet over medium-high heat. Add the vegetable oil and heat until hot.
2: Add the ginger, red chile, and scallions, and saute for 1 to 2 minutes, or until fragrant. Stir in the coconut milk (be sure to shake the can first), fish sauce, and maple syrup. Continue to cook until the mixture is slightly reduced. Stir in the tomato and cook 3 minutes more.
3: Stir in the mint leaves and cook until slightly wilted, 1 to 2 minutes. Finish with the lime juice. Transfer to an attractive serving bowl or serve directly from the skillet.
Recipe Tips
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein
