mushroom curry

[Guest guest]

Here are a couple of Indian mushroom recipes my poor husband used to like a

lot:. They're extremely easy.

 

Irene

 

Towards_health_and_beauty/ Friendly support

and guidance to everyone struggling with weight and wellness problems.

 

 

CREAMY MUSHROOM CURRY

450 g (1 lb) mushrooms (button or flat)

3 tbsp oil

1 onion, peeled and chopped

1 tsp grated fresh ginger

1 tsp chopped green chili (omit if you don't like hot flavour)

1 tsp salt

1 tsp chili powder (omit if you don't like hot flavour, or just put 1/4 tsp)

1/4 tsp ground turmeric

2 tablespoons dhana jeera (you can safely omit it!)

1/2 tsp garam masala

1/2 tsp tandoori masala (again, omit this, I never used it)

2 fresh tomatoes or 2 tbsp canned tomatoes, chopped

1 tsp lemon juice

2-3 tbsp single cream or yogurt

a few coriander leaves (parsley for us!)

 

Wash or wipe the mushrooms. Keep the small ones whole and cut the big ones

into 2-4 pieces.

In a big pan, heat the oil and saute the chopped onion. When brown, add the

ginger and fresh chilli. Remove from the oil with a slotted spoon and set

aside.

Add the mushrooms to the same pan and saute for 4-5 minutes. Add the salt,

chilli powder, turmeric, dhana jeera, garam masala and tandoori masala, and

stir well. Add the chopped tomatoes and the onion mixture, cover and cook

for 8-10 minutes.

Add the lemon juice.

Just before serving, mix in the cream or yogurt and garnish with the

coriander (or parsley) leaves

 

 

 

Spicy mushrooms

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This is a really easy one. But I find the flavours don't blend as well as in

the previous ones, where the spices have been cooked with the mushrooms.

 

Whole button mushrooms cooked in butter with spices and fresh coriander

 

Serves 4

 

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp mango powder (you can safely omit it if you don't have it!)

1/4 tsp red pepper (or paprika, if you don't like it too hot)

1/4 tsp ground turmeric

pinch black salt (not really necessary if you don't have it)

30 g (1 oz) butter

250 g (8 oz) button mushrooms

2 tablespoons chopped fresh coriander ( of course I use parsley)

 

Grind the spices. Place them in a bowl and mix to combine.

Melt butter in a large frying pan, add mushrooms and cook for 5-7 minutes.

Remove pan from heat and stir in spice mixture, fresh coriander and salt to

taste.

[Guest guest]

These sound wonderful, Irene. I *love* Indian food!

 

Melinda