We love Thai Basil Beef (Pad Gra Prow) in our house but sometimes we can’t justify the price of quality beef. When that happens, we reach for meaty, comforting mushrooms instead. They offer the same savory flavour that beef does but because they absorb the flavour of whatever you’re cooking them with, they tend to soak up the rich, salty sauce more than beef does. Each little bite-sized chunk of mushroom packs HUGE umami flavour so you won’t miss your meat protein here. Serve with jasmine rice or your favourite stir fried vegetables.
Recipe courtesy of Kelly from The Gouda Life.
Prep Time: 10 minutes | Cook Time: 45 minutes | Serves: 4
1 pound (6 cups chopped) white or brown button mushrooms
2 tbsp coconut or vegetable oil
1 thai bird chile, seeds removed and sliced thin
2 large shallots, sliced thin
4 cloves garlic, smashed and minced
2 tsp raw sugar
2 tbsp soy or tamari sauce
1 tablespoon fish sauce
1/3 cup low sodium chicken broth or water
1 bunch Thai or Sweet Basil, torn up or sliced thin
makes 6 servings
2 cups of Jasmine rice, rinsed well
1/2 tsp salt
1 tbp butter or coconut oil
- Clean any excess dirt on the mushroom caps with a damp paper towel and break them up into bite sized pieces.
- Place the mushrooms in a large heavy skillet over medium-high heat with 1 tbsp of your oil and let them cook, stirring after 5 minutes, until all the liquid has released and reduced. Once they start to brown, you can stir them every 5 minutes until they are crisp and golden. This should take approximately 30-35 minutes. You want to be really patient here so you get good colour and browned flavour on your mushrooms.
- When your mushrooms are browned, add in the second tbsp of oil along with the chile, shallots and garlic. Let cook on medium-high for 1 minute.
- In a seperate dish, whisk together your sugar, soy/tamari, fish sauce and broth and add to the hot skillet along with the basil and cook for 2-3 minutes or until sauce has thickened up and reduced to coat the mushrooms. Serve over jasmine rice with extra basil and Sriracha sauce.
- Add your rinsed rice to a pot and fill with water until it’s 1 inch above the rice. Add in your salt and butter/oil and bring to a boil.
- Cover and reduce heat to low and let cook for 10 minutes.
- Remove from heat and keep covered for 5-10 minutes.
- Fluff with fork and serve with your Thai basil mushrooms.