Ginataang Kabute, Button Mushroom in Coconut Milk

Ginataang Kabute, Button Mushroom in Coconut Milk
Ginataang Kabute, button mushroom in coconut milk. Here is a quick healthy ginataang vegetarian dish. I used fresh button mushrooms which are generally available in most supermarkets. I just cut the mushrooms in half stewed with canned coconut milk and with the usual Pinoy aromatic ingredients like garlic, ginger onions and hot chili pepper for some spiciness. No special cooking method it’s just a the same ginataang cooking method.


Button Mushroom

200g fresh button mushroom, cut in half
1 cup pure canned coconut milk
1/2 head garlic, crushed, chopped
1 medium size onion, chopped
1 thumb size ginger, cut into thin strips
1-2 green and red hot chili pepper, cut diagonally
2-3 stalks leeks, cut crosswise
1 small size bell pepper, julienne
salt and pepper
cooking oil

Cooking procedure:

In a sauce pan sauté garlic, ginger and onions until fragrant. Add in the hot chili peppers, stir cook for a minute. Pour the coconut milk bring to a boil, simmer while continuously stirring at medium to low heat for 2 to 3 minutes or until the coconut milk turns into a thick consistency. Now add in the button mushroom and cook for another 2 to 3 minutes. Add in the bell pepper and leeks cook for another minute. Season with salt to taste. Serve immediately with a lot of rice.

See other related vegetarian recipes:

Adobong Bok Choy, Chinese Cabbage Adobo
Sautéed Broiled Eggplant
Sitaw at Tokwa
Asparagus with Tofu
Steamed Vegetables, Pinasingaw na Gulay
Adobong Sitaw
Bulanglang Batangas
Adobong Kangkong


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