Mushrooms in Ginger Sauce

A splash of coconut milk creates so much flavor in this simple dish, you'll want to pile the finished mushroom and green onion sauce over everything. It's especially wonderful over steamed green beans.

3 users rated this recipe an average rating of 5.0
  • Makes: 6 servings
  • Prep: 10 mins
  • Cook: 10 mins
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Mushrooms in Ginger Sauce
tablespoons butter
cup chopped green onions
cup chopped fresh cilantro
tablespoon grated fresh ginger*
cloves garlic, minced
ounces fresh button mushrooms, sliced (about 3-1/2 cups)
tablespoons soy sauce
cup unsweetened coconut milk
tablespoon lime juice
Steamed green beans or hot cooked rice (optional)
  1. In a large skillet heat butter over medium-high heat. Add green onions, cilantro, ginger, and garlic. Cook and stir for 1 minute.
  2. Stir in mushrooms and soy sauce; cook for 2 minutes. Stir in coconut milk. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce thickens. Remove from heat. Stir in lime juice. Serve as a side dish or over steamed green beans or hot cooked rice. Makes 6 servings.
From the Test Kitchen

To grate ginger, cut off one end of the root; peel with a vegetable peeler, moving down the root. Grate with the fine openings of a grater.

Nutrition Facts (Mushrooms in Ginger Sauce)
    Per serving:
  • 80 kcal cal.,
  • 6 g fat
  • (5 g sat. fat,
  • 1 g monounsatured fat),
  • 10 mg chol.,
  • 374 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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