Name: Ma Der Lao Kitchens Spicy Mushroom Stew (Aw Het) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 500 g Wild mushrooms (e.g., chanterelles, morels, shiitake); 200 g Thai eggplants; 400 ml Coconut milk; 500 ml Vegetable broth; 4 tsp Garlic, minced; 2 tbs Shallots, minced; 1 cup Fresh Thai basil leaves; 2 stalks Lemongrass, chopped; 2 to taste Thai red chili, sliced; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Lime juice

Starts at $70 per Person Requires Full Table Participation Four Course Family Style Menu 1st Course: Bruschetta, Empanadas & Chorizo 2nd Course: Heart of Palm Salad & Noqui 3rd Course: Your Choice of Steak and Table Shared Sides 4th Course: Dessert Add Wine Pairing $45

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Stew of wild mushroom, Thai eggplant, herbs and aromatics

In a large pot, heat a tablespoon of oil over medium heat. Add minced garlic and shallots, sautéing until fragrant and translucent.

Prepare the Aromatics

Add the wild mushrooms and Thai eggplants to the pot and sauté for about 5 minutes until they start to soften.

Add Mushrooms and Eggplant

Pour in the vegetable broth and coconut milk, stirring well to combine all the ingredients.

Add Liquids

Add the chopped lemongrass, fresh Thai basil, sliced red chili, salt, and black pepper. Bring the stew to a gentle simmer.

Incorporate Herbs and Spices

Let the stew simmer for about 20 minutes, allowing flavors to meld and the eggplants to soften.

Simmer

Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.

Finish with Lime Juice

Wild mushrooms (e.g., chanterelles, morels, shiitake)

Thai eggplants

Coconut milk

Vegetable broth

Garlic, minced

Shallots, minced

Fresh Thai basil leaves

Lemongrass, chopped

Thai red chili, sliced

Salt

Black pepper

Lime juice

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Make Spicy Mushroom Stew (Aw Het) Recipe in just 45m. Stew of wild mushroom, Thai eggplant, herbs and aromatics

Spicy Mushroom Stew (aw Het) Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions