John Miller
Coconut mushrooms are vegan, and they make for a delicious and creamy dish. Coconut milk is a popular ingredient in vegan cooking, as it adds a rich and luxurious texture to dishes without an overpowering coconut flavour. Coconut milk is used in a variety of vegan mushroom recipes, including stews, soups, pasta, and sauces. These recipes often include other ingredients such as garlic, onions, spices, and herbs, resulting in a fragrant and tasty dish.
| Characteristics | Values |
|---|---|
| Are coconut mushrooms vegan? | Yes |
| Types of dishes | Pasta, Soup, Sauce, Stew |
| Coconut milk alternatives | Regular/full-fat, low-fat, light, unsweetened plant milk, oat milk cream, vegan cream, unsweetened cashew milk |
| Additional ingredients | Mushrooms, garlic, onion, vegetable stock, salt, pepper, herbs, spices, lentils, rice, pasta, wine |
| Preparation methods | Sautéing, simmering, frying, boiling |
| Storage | Refrigerate covered leftovers for 3-5 days, freeze for longer |
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What You'll Learn
Coconut milk vs coconut cream
Coconut milk and coconut cream are both creamy liquid products made with grated coconut flesh and water. They are interchangeable in recipes, although coconut cream is thicker and has a higher fat content. Coconut cream is ideal for recipes that require a creamy texture, such as whipped cream, ice cream, and curries. Coconut milk, on the other hand, is thinner and more suitable for recipes that require a brothier consistency, like soups and stews. It is also commonly used in Southeast Asian, South Asian, Caribbean, African, and Oceanian cuisines, including Thai curries, soups, and desserts.
When choosing between coconut milk and coconut cream, it is important to consider the desired consistency and richness of the dish. Coconut milk is a good choice for adding to smoothies, coffee, cereal, or drinking straight. It can also be used in cooking to add body to soups, stews, and sauces. However, if a thicker consistency is required, coconut cream is more suitable. It can be used in both sweet and savoury dishes, such as desserts, cocktails, and curries, especially in Thai cuisine.
Coconut milk is made by grating and squeezing coconut flesh with water. It is available in cans or cartons, with the canned variety being more suitable for cooking due to its higher fat content. The carton variety is typically found in the refrigerated aisle and is best for raw applications. Coconut milk in a can will have a layer of coconut cream on top, which can be mixed into the milk or scooped off and saved for another use. To make coconut milk at home, one can blend shredded unsweetened coconut with water, boil the mixture, and then let it sit until it reaches room temperature.
Coconut cream, being thicker and richer than coconut milk, is ideal for recipes that require a creamy texture. It is commonly used in desserts and curries, providing a rich and fragrant flavour. Coconut cream can be purchased in cans or made at home by simmering coconut milk or blending coconut meat with less water. To make coconut cream at home, one can follow a similar process as for coconut milk but with a higher ratio of coconut meat to water. Another option is to skim the coconut cream that naturally rises to the top of canned coconut milk.
Both coconut milk and coconut cream are suitable for vegan diets as they are plant-based and do not contain any animal products. They are versatile ingredients that can be used in a variety of sweet and savoury dishes to add creaminess, richness, and a subtle coconut flavour. In recipes that call for coconut milk, full-fat coconut milk is recommended over "light" or "lite" options, as the latter have been watered down and have a lower fat content. However, if calories and fat intake are a consideration, low-fat coconut milk can be used instead of full-fat coconut milk in recipes like the vegan mushroom stew.
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Coconut mushroom stew
Ingredients:
- Coconut oil
- Onions
- Curry leaves
- Tomatoes
- Spice paste (made from grinding green chillies, garlic, ginger, fennel seeds, cardamom, cloves, and cinnamon)
- Mushrooms
- Water
- Cashews
- White poppy seeds (khus khus)
- Fresh shredded coconut
- Salt
- Pepper
- Coconut milk
Method:
Heat coconut oil in a pan. Add finely chopped onions and curry leaves, sautéing until the onions are soft. Next, add in the tomatoes and the spice paste, along with some salt. Continue to sauté for 5-7 minutes on medium flame until the mixture is relatively dry and the tomatoes are juiced down.
Add in the chopped mushrooms and a cup of water. Let the curry simmer for about 10 minutes with the pan covered. Meanwhile, soak the cashews, white poppy seeds, and fresh shredded coconut in half a cup of water for 10 minutes. Grind this mixture into a smooth paste.
Add the paste and another half cup of water to the curry. You can also add some spinach or other bitter and spicy greens at this stage. Finally, stir in coconut milk to create the creamy base.
This stew can be served with flatbreads or rice. It is a vegan dish with a good amount of protein and fibre, making it a healthy and tasty option for a weeknight dinner.
Feel free to experiment with different types of mushrooms, such as cremini, white button, or wild oyster mushrooms, and adjust the spices to your preference. Enjoy your hearty and delicious coconut mushroom stew!
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Coconut mushroom pasta
Coconut milk is vegan, and it is used in many vegan recipes, including coconut mushroom pasta. Here is a recipe for coconut mushroom pasta, a vegan dish that is creamy, intensely flavorful, and perfect for a comforting meal.
Ingredients:
- Pasta of your choice (penne, linguine, or spaghetti)
- Mushrooms (cremini, portobellini, baby bella, or white button mushrooms)
- Coconut milk
- Vegetable stock
- All-purpose flour (or gluten-free all-purpose flour blend/cornstarch for gluten-free option)
- Vegan butter
- Chopped onions
- Crushed garlic
- Oregano
- Salt
- Black pepper
- Dijon mustard
- Freshly chopped cilantro or parsley
Instructions:
- Cook the pasta according to the package instructions until al dente. Reserve about 1/4 cup of the pasta water.
- In a pan, heat some coconut oil or vegan butter over medium-high heat. Add the chopped onions and sauté until they become translucent and softened.
- Add the crushed garlic and sauté for about a minute.
- Toss in the sliced mushrooms, oregano, and other seasonings like thyme, salt, and pepper. Cook for about 3-5 minutes on each side, allowing the mushrooms to caramelize and turn a golden brown.
- Add the all-purpose flour and continue cooking for about a minute.
- Pour in the coconut milk and vegetable stock, stirring continuously. Keep stirring until the sauce reaches a simmer and thickens to your desired consistency.
- Add the cooked pasta to the sauce and toss well to coat. If needed, add a dash of pasta water to loosen the sauce.
- Sprinkle some freshly chopped cilantro or parsley on top and serve while hot.
Feel free to experiment with additional ingredients, such as nutritional yeast, vegan parmesan, or a pinch of chilli flakes for an extra kick. This coconut mushroom pasta recipe is a delicious and comforting vegan meal that your family and friends will surely enjoy!
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Coconut mushroom sauce
Ingredients:
- Coconut oil
- Mushrooms
- Garlic
- Coconut milk
- Thyme
- Oregano
- Salt and pepper
- Nutritional yeast (optional)
- Cilantro or parsley
Method:
Heat some coconut oil in a pan over medium-high heat. Add the mushrooms and garlic, sautéing for about 5 minutes until they soften and release their juices.
Stir in the coconut milk, thyme, oregano, salt, and pepper. Reduce the heat and let it simmer for another 5 minutes. If you feel the sauce is too thick, add a dash more coconut milk. For a more savoury flavour, stir in some nutritional yeast, and finish with fresh cilantro or parsley.
Variations:
This sauce can be served in a variety of ways, depending on your preference:
- Over mashed potatoes, vegan steak, or any other main course of your choice.
- As a pasta sauce, following the method outlined above and adding in some vegetable stock and flour to thicken the sauce.
- As a curry, with the addition of spices like cumin, paprika, and ginger, served with rice or flatbreads.
- As a stew, adding in lentils and spinach for a heartier dish.
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Coconut mushroom soup
Coconut milk is an excellent vegan substitute for dairy, and it is a popular ingredient in many vegan recipes. Coconut mushroom soup is a tasty and healthy vegan meal option. Here is a recipe for a delicious coconut mushroom soup:
Ingredients
- Coconut milk
- Mushrooms (button, cremini, shiitake, oyster, or beech mushrooms)
- Shallots
- Red curry paste
- Lemongrass
- Ginger
- Garlic
- Vegetable broth
- Salt and pepper
- Cilantro
- Lime juice
Method
- Heat oil in a soup pot and cook the mushrooms until they soften and release their liquids.
- Add the shallots and saute for a few minutes.
- Stir in the red curry paste, lemongrass, ginger, and garlic until combined and fragrant.
- Add the vegetable broth and coconut milk. Bring to a light boil.
- Reduce the heat and let the soup simmer for about 10-15 minutes.
- Ladle the soup into a bowl and garnish with cilantro and lime juice.
This recipe creates a lightly creamy soup with a brothy consistency. It is a vegan dish that is both satisfying and easy to prepare.
You can also add your own twist to the recipe by including ingredients like onions, garlic, thyme, oregano, and paprika. Some people also like to add lentils to make it a heartier meal.
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Frequently asked questions
Yes, coconut mushrooms are vegan. Coconut mushroom recipes typically involve cooking mushrooms in coconut milk or coconut cream, which are plant-based and vegan-friendly.
Coconut-based mushroom recipes include mushroom pasta, mushroom soup, mushroom sauce, and mushroom stew.
For a basic mushroom sauce, you will need mushrooms, coconut milk or coconut cream, garlic, and nutritional yeast. You can also add in spices like salt, pepper, and red pepper flakes.
For a basic mushroom soup, you will need mushrooms, coconut milk, vegetable broth, onions, garlic, and spices of your choice.
For a basic mushroom stew, you will need mushrooms, coconut milk, lentils, onions, garlic, and spices such as ginger, curry powder, cumin, and paprika.
