Curried Canned Mushrooms Recipes

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MUSHROOM MASALA CURRY | MUSHROOM GRAVY



Mushroom Masala Curry | Mushroom Gravy image

This mushroom masala curry is simply the best because it's delicious, rich, hearty and flavorful. It's a perfect recipe for a simple dinner. Serve this mushroom gravy over rice or with any Indian flatbreads, sure it will be loved by everyone.

Provided by Swasthi

Categories     Main

Time 30m

Number Of Ingredients 17

230 grams mushrooms ((8 ounce) sliced )
1 cup onions (cubed (1 large))
1 cup tomatoes (cubed (2 large))
½ inch ginger (chopped)
2 to 3 cloves garlic (chopped)
12 cashewnuts (or almonds)
2 tablespoons oil (or butter)
¾ to 1 teaspoon garam masala
½ to ¾ teaspoon Kashmiri red chili powder
¾ to 1 teaspoon coriander powder ((optional))
¼ teaspoon salt (or as needed)
¼ teaspoon kasuri methi ((optional)(dried fenugreek leaves))
1 small bay leaf (or 10 curry leaves)
2 green cardamoms ((elaichi))
1 inch cinnamon piece ((dalchini))
2 tbsp coriander leaves ((cilantro) chopped finely)
2 to 3 tbsp cream ((optional))

Steps:

  • Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.
  • Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.
  • Make a fine paste and set aside. Ensure the paste is smooth and not coarse.
  • Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.
  • Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.
  • Then add red chili powder, coriander powder and garam masala.
  • Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
  • While the mixture cooks, rinse and slice the mushrooms.
  • When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.
  • Saute for 2 to 3 mins until the flavor of mushrooms come out.
  • Next pour ½ to ¾ cup water or as needed to make a thick gravy.
  • Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.
  • Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.
  • Mix and serve mushroom masala hot with basmati rice or roti.
  • Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.
  • Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,
  • Press saute button on your Instant pot and pour 2 tablespoons oil.
  • Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.
  • When the mixture turns thick, add all the spice powders - red chilli powder, garam masala, coriander powder & salt.
  • Soon the mixture becomes thick and aromatic. Press cancel.
  • Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.
  • Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.
  • Press pressure cook button with the timer set to 3 mins.
  • Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.
  • Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

Nutrition Facts : Calories 160 kcal, Carbohydrate 11 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 68 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

BEST CURRIED PUMPKIN SOUP



Best Curried Pumpkin Soup image

I whipped this up for my family on Thanksgiving, and everyone was crazy about it! Even my brother, who is one of the pickiest eaters I know, asked for seconds of this curry pumpkin soup. -Kimberly Knepper, Euless, Texas

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 7 servings.

Number Of Ingredients 13

1/2 pound fresh mushrooms, sliced
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 to 1 teaspoon curry powder
3 cups vegetable broth
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Minced chives

Steps:

  • In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg; heat through. Garnish with chives if desired.

Nutrition Facts : Calories 155 calories, Fat 7g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 536mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

CURRIED CANNED MUSHROOMS



Curried Canned Mushrooms image

This is a real quick and real easy side dish for a BBQ or a dinner party. It can be prepared ahead of time and wait for you in the refrigerator until you are ready for it.

Provided by Tebo3759

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup sour cream
1/3 cup mayonnaise
2 tablespoons pickle relish
1 tablespoon good curry powder
salt and pepper
2 (10 ounce) cans button mushrooms, drained
paprika

Steps:

  • Mix first 5 ingredients in a bowl.
  • Stir in the mushrooms.
  • Place in a serving dish.
  • Sprinkle with paprika, cover and chill until ready to serve.

Nutrition Facts : Calories 247.3, Fat 19.4, SaturatedFat 8.6, Cholesterol 30.4, Sodium 238.7, Carbohydrate 15.6, Fiber 2.1, Sugar 5.1, Protein 6.9

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