Stir-Fried Mushrooms with Lemongrass and Chilies
- 2 tablespoons coconut, vegetable, or canola oil
- 1 pound white button mushrooms, cleaned and quartered
- 1/2 teaspoon kosher salt
- 2 medium garlic cloves, minced (about 2 teaspoons)
- 1 tablespoon finely chopped lemongrass, tender white bottom section only (about 1 stalk)
- 1 Thai bird chili pepper, thinly sliced (about 1 teaspoon)
- 1 tablespoon juice from 1 lime
- 1 tablespoon fish sauce
- Freshly ground black pepper
- 2 tablespoons chopped fresh cilantro leaves
- This recipe is gluten-free
- This recipe is paleo
- Produce
- 1 lime, juice from (1 tablespoon)
- Button mushrooms, white (1 pound)
- Cilantro, fresh leaves (2 tablespoons)
- Coconut (2 tablespoons)
- Lemongrass (1 tablespoon)
- Thai bird chili pepper, thinly sliced (about 1 teaspoon) (1)
- Condiments
- Fish sauce (1 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, minced (about 2 teaspoons), medium (2)
- Kosher salt (1/2 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 28, 2012 (2 months ago).
76 people saved this recipe.
