- 1 18 oz pack of sliced cremini or baby Bella mushrooms cleaned with a damp paper towel, and then dried with a paper towel
- 1 onion
- 4 cloves garlic grated
- 1 can full-fat coconut milk
- 1 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp red chili powder
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp cooking fat of choice I used ghee
In a cast-iron skillet or pan of choice, add ghee to pan on medium-high heat.
Add onions to skillet along with grated garlic, all spices listed, and salt and pepper.
Saute onions until cooked down.
Add in mushrooms and saute until fully cooked and no more water is left from the mushrooms. Note: Mushrooms should get slightly charred and meaty on cast iron skillet. Add a little more oil if you need to.
Turn off the heat once finished cooking mushrooms.
Add most of the mushrooms to a separate stockpot (save a few extra crispy/meaty ones for garnishing the top of each bowl you serve).
Add coconut milk to the stockpot as well. Use an immersion blender to fully blend coconut milk and mushrooms until creamy. You may also remove contents into a blender and blend.
Once finished blending, place the pot on medium heat and let it come to a low boil so that coconut flavor from coconut milk mostly goes away. Stir frequently. The heat will also help soup to thicken.
Once finished, taste and adjust seasonings as needed (especially salt – add more to your taste).
Ladle into bowls and garnish with a few leftover meaty mushrooms, chopped parsley, a dash of smoked paprika for color, or extra black pepper. Enjoy!