These delicious coriander mushrooms are ideal in a polenta bowl. These mushrooms are flavored with soy sauce and cilantro. Of course, soy sauce and fresh coriander greens should not be missing. Right at the start, cold, these delicious mushrooms make excellent antipasti.
There are many varieties of delicious mushrooms in Thailand, including the pretty little straw mushrooms. I don’t know all the varieties, but I’ve tried many different dishes during my travels. Also that it is a meal that is often served in a vegetarian or vegan version. Now, when I came home again, I wanted to cook it a little differently than what I ate there.
And after a stroll through the Asian supermarket in Berlin, I had mushrooms, ground coriander and wonderfully fresh coriander greens. This recipe is quick, efficient and really tasty. This scrumptious mushroom stir-fry can accompany fried rice, complement a vegetarian plate, or shine on a polenta bowl, as shown here. I made this with plain white mushrooms, but you can use brown mushrooms, shiitake, or other small, firm, fresh mushrooms just as well.
Use soy or tamari sauce?
The real difference between soy and tamari is that tamari does not contain wheat. Another important attribute of tamari to soy sauce is that it is less salty. In fact, soy sauce is either salty, very salty, or sweet to very sweet. In any case, we always buy a lot of soy sauce or tamari, because it has a very long shelf life and I use it very regularly for marinating or cooking pokebowls with portobello , soba noodles or vegan Asian cabbage rolls , for example.
So note: Gluten intolerance – use tamari, use salt sparingly with soy sauce (you can often omit salt completely).
if you like our coriander mushrooms, you might also be interested in these dishes:
- Ramen Eggs “Ajitsuke Tamago”
- Easy Corian Spinach Salad
- Fried aubergines with roasted peppers
- fried pack choi with crispy tofu
- Masala baked potatoes on yoghurt with tamarind
Coriander mushrooms in a polenta bowl
Ingredients
for polenta:
- 150 G corn grits polenta
- 200 ml coconut milk*
- 300 ml vegetable broth
- 2-3 el nutritional yeast*
- kosher salt*
- Black pepper* from the mill
for the mushrooms:
- 300 G mushrooms white or brown
- 150 G cherry tomatoes
- 3-4 el soy sauce
- 2 el sesame oil
- 2 el lemon juice
- ½ tsp ground coriander*
- kosher salt*
- Black pepper* from the mill
- 1 spring onions
- 1 small Bunch of coriander
Instructions
Polenta:
- Bring the vegetable stock and coconut milk to a boil in a large enough saucepan.
- Stir in the polenta with a whisk. Stir for 1 to 2 minutes to avoid lumps forming. Switch off the electric stove (set the gas stove to the lowest level) and let the polenta swell with the residual heat for approx. 10 minutes. Stir occasionally.
- When the polenta is done, season with salt and pepper. Stir in the yeast flakes and if the polenta is too thick, add a little more water or coconut milk.
mushrooms:
- Clean and halve the mushrooms. Quarter large specimens.
- Wash and halve tomatoes.
- Heat the oil in a pan and sauté the mushrooms.
- Cut the spring onion into fine rings. Separate the white and green.
- When the mushrooms are slightly sweaty, add the whites of the spring onions to the mushrooms along with the soy sauce, sesame oil, ground coriander and lemon juice.
- Season to taste with salt and freshly ground pepper.
- Finally, mix the green of the spring onions and the halved tomatoes into the mushrooms. The tomatoes should only warm up a little and otherwise remain nice and crunchy.
- Rinse the cilantro, shake dry and roughly chop.
- Arrange the mushrooms on the polenta in bowls and serve topped with chopped coriander. Add a few lemon wedges if you like.
Nutrition
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