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My version of a delicious, easy dish shown to me by David Bailey, founder chef
of the lovely vegetarian restaurant Saf. As well as serving it up as part of a
spread, you can make a meal of it by serving it hot with rice and maybe some
garlicky greens. Serves eight.
500g cup or chestnut mushrooms (or a mix of both)
1 tbsp sunflower oil
small hot chilli, such as bird's eye, finely chopped, including the seeds
3 cloves garlic, peeled and crushed
1 tbsp curry powder or mild curry paste
2 tbsp crunchy peanut butter
400ml tin coconut milk
Soy sauce
Juice of lime
Finely chopped coriander (optional)
Finely dice the mushrooms into 3-4mm pieces. (Alternatively, chop them in a
food processor, but don't blitz them too fine.) Heat the oil in a wok or large
frying pan over a high heat. Add the mushrooms and cook briskly, stirring
often, until all the liquid they release has evaporated. Add the chilli and
garlic, and fry for one minute more. Add the curry powder/paste and peanut
butter, stir in thoroughly, then add the coconut milk. Let it all bubble
rapidly, stirring occasionally to make sure it doesn't burn, until thick and
reduced up to half an hour then add soy sauce and lime juice to taste.
Tip into a bowl, scatter with coriander (if using) and serve warm or at room
temperature. Flatbreads or, in fact, any decent bread and fresh veg crudit
s make the perfect accompaniment.