Yields approx. 2 cups

In this knockoff of a typical crab dip, the coconut cream is essentially a substitute for mayonnaise. It is a bit sweet, but not overwhelmingly so, and the jalapeño adds a nice contrast to the coconut.

Marinated Mushrooms

¾ cup olive oil

½ cup water

¼ cup rice wine vinegar

Juice of 1 lime

3 cloves garlic

1 whole serrano or jalapeño pepper

2 stalks lemongrass

3 (½-inch) pieces gingerroot

1½ pounds whole small white mushrooms

  1. Place all of the ingredients except the mushrooms in a large pot; bring to a boil, reduce heat, and simmer for 10 to 15 minutes.
  2. Add the mushrooms to the pot, stirring to coat.
  3. Remove the pot from the heat and let cool to room temperature, about 1 hour.
  4. Refrigerate for at least 2 hours, preferably overnight.