Cambodian Wedding Day Dip

After the luscious rain we had last week and on Sunday – gorgeous, growthy, heaven sent watering – the mushrooms are springing from the ground.  It’s really Autumn!

And my fingers led me to this recipe in The River Cottage Veg cookbook.  We can always rely on Hugh Fearnley-Whittingstall to give us a flavour filled recipe to make the most of whatever Mother Nature is gifting us.  And this recipe is a stunner!

1 kilo mushrooms (any variety)

Chilli oil (ours obviously)

3 or 4 cloves garlic (ditto)

1 tbsp curry powder

2 tbsps nut butter (we used organic macadamia nut)

1 can coconut milk

Dash of tamari

Dice the mushrooms or chop them in the food processor but careful they don’t turn to slush! Coat the bottom of a big fry pan with olive oil and then a good plug of chilli oil and fry the mushrooms until all the liquid they release has evaporated.  Add the garlic, curry powder, nut butter and stir thoroughly.  Then stir in the coconut milk and let it all bubble, stirring often, until thick and reduced – up to half an hour.  Splash of Tamari or Soy, twist of lemon or lime if you like.  You can dress it with chopped coriander or parsley but it doesn’t need it.  So delicious!