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When I first set out to create a Bar Bites recipe using the mushrooms I already had in hand, I had all the intentions of making a quick Spanish-style tapas dish of mushrooms sauteed in garlic and olive oil. Trouble was, I was plumb out of good extra virgin olive oil—a key ingredient when making such a simple dish.
So before running off to the store, I rummaged through my pantry and came across a jar of coconut oil. Inspiration struck, and from there, things took a left turn (or, more accurately, a turn towards Southeast Asia). I nixed my original plans altogether and decided to stir-fry my mushrooms in the coconut oil, along with some garlic, lemongrass, and thinly sliced Thai chilies. I then finished everything off with some fish sauce, lime juice and cilantro.
Although miles away from being Spanish tapas, the last-minute tweaks to my dish resulted in savory and spicy mushrooms brightened with the flavors of lemongrass and lime juice—a quick perfect snack to go with a cold beer.
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