Provenance of Dish
I adopted this dish from one of my favorite curry recipes, which calls for shrimp instead of mushrooms.
Shrimp was somewhat of a staple in my arsenal of go-to healthy and easy food items. I could add it in anywhere and it just made everything more savory. I was surprised to find that lions mane mushrooms have a similar texture and taste! They also can remain in a bag in my refrigerator for over a week and just like the shrimp, they can be thrown into just about any stir-fried or sauteed vegetable combination to add a really beautiful seafood flavor.
1 onion, chopped
4 cloves of garlic, minced
1/4 C unsalted butter
3 TBSP curry powder (more or less to taste)
1/2 tsp each: ground ginger, cardamom, cinnamon, turmeric, red chili powder
1/2 C heavy cream
1 can coconut milk (14 oz)
1 C chicken broth
freshly grated lime zest
juice of one fresh lime
1 pound lion's mane mushrooms, sliced
salt and pepper
Accompaniment: cooked rice
Garnish: salted roasted peanuts, chopped candied ginger
Cook the onion, garlic, and mushrooms in the butter in a heavy pot over medium heat until the onion is softened and the mushrooms are browned, about 10 minutes.
Add the spices and cook while stirring for 1 minute.
Whisk in the coconut milk, cream, chicken broth and lime zest and bring just to a boil.
Stir in the lime juice, add salt and pepper to taste and serve over a bed of rice.
Garnish with salted peanuts or candied ginger.