Spicy Coconut Mushrooms

I hope you like spice. And by spice I mean heat. And by heat I mean to say that I hope you get some sort of masochistic enjoyment from your tongue, throat and nasal passages shrivelling in burning pain. That kind of spice. Because that is pretty much what this is. My boyfriend disagrees but let me put it to you this way – my cat had tears on his nose from the chili oil released during cooking and my friend’s glasses steamed up from the eyelid sweat. No word of a lie – I have witnesses. So that being said, aside from the heat, (It is an Indian dish afterall) this recipe has incredible flavor and would make a great side. Even though we were dying we kept going back for more.

2 tbsp Sesame Oil **SEE NOTES
2 Garlic Cloves – Finely minced
2 Red Chilies – Fresh – Seeded and sliced into rings
3 Shallots – finely chopped
3 cups Button Mushrooms – Thickly sliced
2/3 cup Coconut Milk – Low Fat
2 tbsp Fresh Coriander **optional
Black Pepper

– Heat a wok or large frying pan until hot. Add the oil and coat the bottom of the pan. Add the garlic and chilies and fry for a few seconds
– Add the shallots and stir fry them for 2-3 minutes until softened. Add mushrooms and cook for another 3 minutes.
– Pour in the coconut milk and bring to a boil. Boil rapidly over high heat until liquid has reduced by about half and coats the mushrooms. *WARNING: When you pour in the cooconut milk the chili oils will be released from the pan and it may cause irritation to the nasal passages and mild breathing difficulties.
– Season to taste with salt and pepper, sprinkle with coriander and serve.

– Original recipe called for peanut oil
– If you don’t want it quite so deadly in the spice department, use a milder chili pepper. I used the little Thai Red Chilies but you can even use mild green ones like serrano or poblano

Serves 4
Weight Watchers points per serving – 3
Calories – 115.7g
Fat – 9.7g
Fibre – 1g
Sodium – 52.5mg
Carbohydrates – 6.7g
Protein – 2.4g


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