These oyster mushrooms looked so good I had to purchase them. I envisioned oyster mushrooms in a basil/coconut cream sauce, seasoned with ginger and kaffir lime, served with rice.
The first hard freeze of the season is predicted four mornings from now so it is time to bring in the moringa trees, curry leaf plants etc for the winter. I pruned the moringa trees way back to keep them from growing up into the ceiling and used the leaves to make moringa rice.
To make the moringa rice I first sautéed onion, garlic and kosher salt with unrefined coconut oil in a small pot then added converted rice, coconut milk, water and moringa leaves.
The rice was simmered under a lid until all the liquid was absorbed.
For the oyster mushrooms in basil/coconut cream sauce, I began by sautéing onion, garlic, red Serrano chiles, fresh ginger, dried lime leaves and fresh turmeric in toasted sesame oil.
After a few minutes I added the oyster mushrooms and kosher salt.
While the mushrooms were sautéing I blended together plain coconut cream (no sugar), basil leaves, kosher salt, powdered lime leaves and tapioca starch.
When the oyster mushrooms had sufficiently cooked (part of the time under a lid), I removed the lime leaves and stirred in the blended basil/coconut cream until the sauce thickened.
The basil and coconut creamed oyster mushrooms were ready to be served with a mound of moringa rice.