Curried Mushrooms Recipes

MUSHROOM CURRY

Steps:

• Preheat the oven to 200°C/400°F/gas 6.
• Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
• Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
• Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it's smelling lovely, stirring continuously.
• Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
• Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
• Meanwhile, cook the rice according to the packet instructions.
• Taste and season as required, adding a little lime juice if needed.
• Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

CURRIED SQUASH-MUSHROOM SOUP

Steps:

• Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
• Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
• Stir cream into soup and reheat if necessary.

SAUTEED CURRIED MUSHROOMS

Steps:

• saute onion and mushrooms on medium heat with olive oil, curry powder and paprika powder for 5 minutes.
• ad salt and pepper to taste.
• ad butter and saute for another 5 minutes or until mushrooms have reached desired pan fried crust.
• serve with your favorite protein or on its own with buttered french bread.

MUSHROOM CURRY

Steps:

• Melt butter in large skillet.
• Add onions and garlic and saute over medium heat.
• After onions begin to soften, add spices and salt.
• Saute another 5-8 minutes until onions are completely softened.
• Add celery and mushrooms.
• Mix well, cover and simmer for another 10 minutes, stirring occasionally.
• You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
• When celery is tender, add tomatoes, apples, coconut, honey and lemon.
• cover and continue to cook until vegetable are tender, but not overly soft.
• Additional water may be added if pan gets too dry.
• Add cayenne to taste, remove from heat.
• Let curry stand, covered for another 10 minutes.
• Serve over rice.