Ghee Butter Wild Mushrooms and Pearl Onions
I have made variations of this dish throughout the years and it is always on constant rotation for weeknight meals due to its versatility and ease. So, when the brand Paro sent me some of their products to try, I instantly knew what I was going to use their Tarka oil in. Paro’s Tarka oil is a South Asian chili crisp of sorts and it works wonders for so many types of recipes and cuisines. You can click the link here to be redirected to Paro’s website so you can buy their Tarka and get cookin’!
INGREDIENTS
31g (about 1/2) shallot, minced
9g (about 3 cloves) garlic, minced
90g pearl onions, halved
226g (roughly 8oz) baby bella mushrooms, sliced
232g (roughly 8 oz) shiitake mushrooms, sliced
13.5 fl oz light coconut milk
1-2 tbsp Paro’s Tarka oil*
1-2 tbsp butter
1-2 tsp red curry paste
Couple splashes rice vinegar
Salt and pepper to taste
Chopped parsley to garnish
*Can also use a mixture of 2 tbsp Ghee butter, 1 tbsp grapeseed oil, 1 minced garlic clove, 1 tsp red chili flakes, 1 tsp cumin seeds, 1 tsp ginger, and 1 tsp curry powder
Instructions
Prep the mushrooms by gently rubbing them clean with a damp paper towel or cloth to remove any dirt, slice them and put aside. Peel and halve the pearl onions and place aside. Mince the garlic and shallot and place aside.
Place a skillet (that has a top - will use it later!) over medium high heat and add Tarka oil and butter to pan to heat until spices in Tarka are aromatic. Use a 1:1 ratio with the butter and Tarka (so if you use 1 tbsp of Tarka, use 1 tbsp of butter in pan). Once aromatic, turn down the heat to medium and add in the pearl onions to begin caramelizing them in the pan. This should take about 10 minutes.
Next add in the shallots and allow to caramelize for another 5 minutes. Add in the garlic and cook for 30 seconds until aromatic. Add in all of the sliced mushrooms, add salt and pepper and allow to cook down for about 10 minutes and then add in the red curry paste. Mix everything together and allow the mushrooms to cook down for another 7-10 minutes or so.
Pour in the can of light coconut milk and add in a couple splashes of rice vinegar. Stir until everything is mixed. Place the skillet top on the skillet and turn down the heat to medium low. Stir occasionally and allow to cook down until coconut milk has reduced by about half and the mixture has thickened.
Once the mixture has come to a consistency that you like, cut the heat and serve over rice. Garnish with chopped parsley and enjoy!
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