This is a Hugh Fearnley-Whittingstall recipe from Everyday Veg. This simple recipe produces a rich, creamy, spicy dip with a complex flavour. This could well be making a permanent addition to my dip repertoire.
The mushrooms should be chopped to a medium-fine texture at first. Not duxelles fine, but not coarse either. They should still retain some texture after cooking.
250g mushrooms, chopped
1/2 birds eye chilli, chopped
1 large clove garlic, crushed
1/2 tbsp curry powder or paste
1 tbsp peanut butter
200ml coconut milk
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp chopped coriander
Heat a little oil in a wok or large frying pan, add the mushrooms and fry until the liquid has reduced down to very little.
Add the garlic and chilli and fry for a minute.
Stir in the curry powder, peanut butter and then add the coconut milk.
Stir to mix thoroughly.
Lower the heat and simmer slowly for 15-20 minutes until it has reduced to a soft but not soupy consistency.
Add the soy sauce and lime juice.
Serve with the coriander sprinkled over.