Winter Squash Curry with Sweet Spices and Candy Caps

© 2006 Elissa Rubin-Mahon



Sauté the onion in vegetable oil in a large heavy non-reactive skillet or sauté pan, over medium-low heat until the onions begin to caramelize. Add the ginger and dry spices and continue to cook until fragrant. Add the coconut milk and stir until spices are incorporated into it. Add the salt to the coconut milk. Add the squash pieces to the pan and turn to coat. Cook over low heat until the squash is tender and the sauce reduced. Add the dry sautéed candy caps and heat through. Garnish with chopped cilantro.

About the chef

Elilssa Rubin-Mahon has been collecting culinary mushrooms on the North Coast for more than 25 years. She is past president and vice-president of SOMA, and the founder of the SOMA Culinary Group. Elissa currently writes a culinary column for Mushroom, the Journal of Wild Mushrooming and is writing a mushroom cookbook. In her spare time, she teaches classes on mushroom cookery and preserving.