1Use a mortar and pestle or small food processor to pound or process the garlic, chillies, ginger, sugar, salt and coconut to a paste.
2Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add half the mushrooms and stir-fry for 2 minutes until light golden. Remove to a bowl. Repeat with remaining oil and mushrooms.
3Return all the mushrooms to the wok, add the paste and stir-fry for 1-2 minutes or until aromatic. Squeeze over the lime and serve. Great with beef, lamb or prawns.