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Indian · Breakfast

Smoked Mushroom with ginger and green chilli

The kind of Indian plate you make on repeat. ginger and green chilli, a proper smoke, and a finish of fresh herbs.

4.6 from 655 cooks
Prep10 min
Cook90 min
Serves4
LevelMedium
Free to cook
Smoked Mushroom with ginger and green chilli
Method

How to cook it

Prep everything first: chop the aromatics, measure the ginger and green chilli elements, and pat the mushroom dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Add the mixed mushrooms and smoke until it takes on colour and the edges catch, 4 to 6 minutes.

Stir in the tinned coconut milk and the rest of the ginger and green chilli flavours, letting them cook out for a minute until fragrant.

Add the green beans along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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