Braised Oyster Mushrooms, with Coconut, and Macadamia
For many people, mushrooms are prized for their ‘meatiness’. That chewy, toothsome quality makes mushrooms a great staple for those following plant-based diets.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at real-food.shop.
Cooking tools:
- Microplane
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Whisk
- Mixing bowl
- Wooden spoon
- Serving bowl
Ingredients
- 1 13.5-ounce can light coconut milk
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil
- 8 ounces oyster mushrooms , torn into 2-inch pieces
- 1 clove garlic , grated
- ½-inch piece of ginger, grated
- 1/4 teaspoon soy sauce
- 1 cup black rice
- 1/2 cup toasted macadamia nuts, chopped
- Extra-virgin olive oil, for serving
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