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Wild Mushroom Stew in Coconut Sauce (Khumbi Ki Tarkari) – vegetarian recipe
Stav Kogan

Wild Mushroom Stew in Coconut Sauce (Khumbi Ki Tarkari)

A celebration of deep, earthy flavors, this Wild Mushroom Stew features a medley of mushrooms simmered in a fragrant, spice-infused coconut milk broth. A restaurant-quality vegetarian dish that's simple to create.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 serving
Calories: 235
Ingredients Method Nutrition

Ingredients
  

  • 1 lb (450 g) mixed fresh mushrooms (such as shiitake, oyster, and hon-shimeji), trimmed
  • 3 tbsp (45 ml) olive or peanut oil
  • ½ tsp (2.5 g / 0.09 oz) whole brown mustard seeds
  • ½ tsp (2.5 g / 0.09 oz) whole cumin seeds
  • 6–7 fresh curry leaves, lightly crushed
  • 3 medium shallots, finely chopped
  • 1 fresh hot green chili, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ tsp salt, plus more to taste
  • 1 tsp (5 g / 0.18 oz) ground coriander
  • 1 generous pinch red chili powder
  • 1 generous pinch ground turmeric
  • ¾ cup (180 ml / 6.1 fl oz) full-fat coconut milk, well-shaken
  • 2 tsp (10 ml) fresh lime juice
  • For the best flavor, avoid rinsing your mushrooms in water, as they can become soggy. A gentle wipe with a damp cloth is all they need.
  • The initial spice tempering is key. Wait for the mustard seeds to pop before adding the cumin to properly bloom their flavors in the hot oil.
  • If the coconut sauce becomes too thick upon standing or reheating, simply stir in a tablespoon or two of water to reach your desired consistency.

Method
 

  1. Prepare the mushrooms: Gently wipe any dirt off the mushrooms with a damp paper towel. Trim them as needed: for shiitake, discard stems and cut caps into wedges; for oyster, trim tough stem ends and cut large caps into 1½-inch pieces; for hon-shimeji, trim the base and separate into smaller clusters.
  2. Temper the spices: Heat the oil in a medium nonstick pan over medium-high heat.
  3. Once hot, add the mustard seeds.
  4. When they start to pop, add the cumin seeds and let them sizzle for a few seconds. Carefully add the crushed curry leaves—they will splutter.
  5. Sauté the aromatics: Immediately add the chopped shallots, green chili, and garlic to the pan.
  6. Sauté, stirring frequently, for about 3 minutes until softened and fragrant.
  7. Cook the mushrooms: Add all the prepared mushrooms and ¼ teaspoon of salt to the pan. The pan will seem full, but the mushrooms will cook down.
  8. Stir gently for about 4 minutes until they release their moisture.
  9. Stir in the ground coriander, chili powder, and turmeric, and cook for another 2 minutes.
  10. Create the sauce: Pour in the coconut milk and bring the stew to a gentle simmer.
  11. Cook for 2 minutes to allow the flavors to meld.
  12. Remove from heat, stir in the fresh lime juice, and taste.
  13. Adjust salt and seasonings as needed before serving.
  14. Don't be afraid to mix your mushrooms! If you can't find the specific varieties listed, feel free to substitute with cremini, portobello, or any other flavorful mushroom you love.

Nutrition

Calories: 235kcalCarbohydrates: 11gProtein: 4gFat: 20g

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