Think of it as a mild mushroom based satay, this creamy Southeast Asian inspired dip isn’t one to pass by. Inspired by a lunch I had in Siem Reap a few weeks ago, this is a bowlful of creamy, fatty (hey, coconut, it’s your BFF: me) yum that’s best enjoyed with a simple warmed baguette. Quick, easy, and lunchtastic.
Recipe Notes
If you don’t have fresh grated coconut, don’t fret as it’s not a necessity. Likewise, no dark soy sauce? Add light in its place, just maybe a tad less (dark soy sauce is less salty than regular soy sauce).
Coconut milk can be used in a pinch, but it won’t be quite so creamy. I’ve used both milk and cream, however, and both end with passable, palatable results.
Creamy Coconut Mushroom Dip / Spread
Makes about 3/4 cup
- Directions/Method
- Warm the coconut cream in a saucepan and add the dried mushrooms to soak for about 10-15 minutes, until soft.
- Chuck all the ingredients into a food processor or coffee mill type gadget and blend to a smooth paste. Serve with a warm fresh baguette.
Yum!