SAUTEED CURRIED MUSHROOMS
quick and easy dish, can be used as a side or as a quick meal on its own with some french bread on the side
Provided by sonnyu28
Categories Vegetable
Time 11m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 97.2, Fat 8.9, SaturatedFat 2.2, Cholesterol 5, Sodium 20.5, Carbohydrate 3.8, Fiber 1, Sugar 1.9, Protein 1.9
MARINATED CURRY TOMATOES AND MUSHROOMS
Make and share this Marinated Curry Tomatoes and Mushrooms recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine all marinade ingredients in a jar (adjusting to suit taste) and shake well to combine.
- Pour over the veggies; toss to combine.
- Cover and chill for a minumum of 3 hours.
Nutrition Facts : Calories 296.2, Fat 27.5, SaturatedFat 3.9, Sodium 13.9, Carbohydrate 12.3, Fiber 3, Sugar 8.3, Protein 2.2
CURRIED CRAB MEAT AND MUSHROOM SALAD
Steps:
- In a bowl whisk together the mayonnaise, the curry powder, the minced tarragon, and 1 to 2 tablespoons water, or enough to thin the sauce to the desired consistency. Stir in the crab meat, the mushrooms, and the lemon juice and on salad plates mound the mixture on the celery, drained. Garnish the salads with the tarragon sprigs.
CURRIED ASPARAGUS AND MUSHROOM SALAD
I've made this recipe for 20 years and often serve it on holidays. It's got a fresh, clean taste that goes well with other, heavier foods. Plus, it's very attractive on the table. Make the dressing with the lesser amount of curry and taste before adding more. (Cooking time is chill time.)
Provided by Vina7737
Categories Vegetable
Time 1h20m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix first six ingredients and blend well.
- Combine chilled asparagus and mushrooms.
- Place dressing mix on top and mix well to combine evenly.
- Serve immediately.
- If making ahead, keep veggies and dressing separate until right before serving.
- Can also be served with the dressing separate, to add as desired.
Nutrition Facts : Calories 396.4, Fat 32.1, SaturatedFat 10.5, Cholesterol 40.6, Sodium 454.2, Carbohydrate 24.8, Fiber 3.6, Sugar 7.7, Protein 7.2
MUSHROOM CURRY
This recipe was posted in response to a request for a vegetarian curry with mushrooms. This comes from the original Moosewood Restaurant Cookbook.
Provided by Kozmic Blues
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 396.8, Fat 25.6, SaturatedFat 20.1, Cholesterol 15.3, Sodium 973.7, Carbohydrate 41, Fiber 12.3, Sugar 23, Protein 10
CURRIED BROCCOLI SALAD
Quick broccoli salad without the bacon. And it cuts even more fat by using mostly nonfat yogurt. Perfect as a cookout side dish or to portion out for weekday lunches.
Provided by Geminidipity
Categories Broccoli Salad
Time 3h20m
Yield 6
Number Of Ingredients 10
Steps:
- Whisk Greek yogurt, mayonnaise, vinegar, curry powder, honey, onion powder, salt, and pepper together in a bowl. Taste and adjust seasonings to your flavor preference.
- Combine broccoli, currants, and sunflower seeds in a large resealable container. Add 1 to 1 1/2 cups dressing. Cover and shake to coat. Reserve remaining dressing for another use.
- Chill in the refrigerator for 3 hours before serving.
Nutrition Facts : Calories 292.4 calories, Carbohydrate 36.9 g, Cholesterol 3.5 mg, Fat 14.2 g, Fiber 6.2 g, Protein 10 g, SaturatedFat 1.7 g, Sodium 101.6 mg, Sugar 26.7 g
CURRIED MUSHROOM SALAD
Another great mushroom salad with the great taste of curry - Fantastic served with crusty bread, and meats of your choice -
Provided by Chef mariajane
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all dressing ingedients, adding curry sauce to taste.
- Toss mushrooms in dressing and chill for 1 hour.
- To serve, Place lettuce on 4 salad plates, and divide mushroom mixture among the salad plates . Serve with the whole wheat roll, and deli meats of your choice - so delicious!
Nutrition Facts : Calories 292, Fat 11.5, SaturatedFat 2.3, Cholesterol 8.4, Sodium 476.1, Carbohydrate 39.6, Fiber 2.5, Sugar 4.4, Protein 9.6
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