Coconut-Braised Mushrooms With Ginger and Scallions

In this richly flavored dish inspired by the cooking technique used in Indonesian rendang, large chunks of mixed mushrooms are simmered in coconut milk until the liquid evaporates and plenty of rich coconutty fat is left behind. In this version, aromatics garlic and ginger are mixed with soy sauce and curry powder to infuse it with plenty of flavor. The key is to trust the process: You want the braising liquid to separate—at which point the mushrooms will start to brown and caramelize, coated in flavorful coconut oil. Serve with rice.