Mushroom Curry Recipes

MUSHROOM MASALA | MUSHROOM CURRY

Steps:

• Rinse or wipe dry the mushrooms. Slice off a part of the base stalk. Then slice or chop them. Set aside.
• In a grinder or blender, take the chopped onions, ginger and garlic. Grind to a smooth paste without adding any water.
• Remove this paste with a spoon or spatula in a bowl and set aside.
• In the same jar, add the chopped tomatoes and make a smooth puree. No need to blanch tomatoes before pureeing. Set the tomato puree aside.
• In a small bowl, whisk curd (yogurt) until smooth and set aside.
• Heat oil in a pan and add the following whole spices - cumin seeds, tejpatta, cinnamon, black cardamom, green cardamoms, cloves and a single strand of mace.
• Fry the spices for a few seconds until they become aromatic and splutter.
• Lower the heat and add the ground onion-ginger-garlic paste.
• Mix the paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass.
• On a low to medium heat stirring often continue to sauté until the onion paste starts thickening.
• Stir and sauté until the paste becomes golden. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt.
• Now add the tomato puree. Stir. Then add the spice powders - turmeric powder, red chilli powder and coriander powder.
• Mix well and sauté until you see oil releasing from the sides of the masala.
• Add the sliced or chopped white button mushrooms.
• Add the beaten curd (yogurt). As soon as you add yogurt, mix thoroughly and quickly.
• Simmer on a low to medium flame for 2 to 3 minutes.
• Then add water.
• Season with salt. Mix very well.
• Cover the pan with a lid. On a low to medium heat simmer the mushroom masala for 18 to 20 minutes or until the mushrooms are tender.
• Lastly add dried fenugreek leaves (crushed), garam masala powder and chopped coriander leaves. Mix again. At this step you can add 1 to 2 tablespoons of heavy cream for a rich tasting curry.
• Serve mushroom masala hot or warm.
• Use the sauté function of your IP at normal mode. Add the oil in the steel insert and let it get hot.
• Add the whole spices and let them splutter.Add onion paste and sauté stirring non-stop until the onion paste turns golden.
• Add the tomato puree, ground spices and combine well. Sauté until the masala paste becomes glossy, thickens and you see oil releasing from the sides.
• Add in the chopped mushrooms and sauté for 2 to 3 minutes. Press the cancel button.
• Add the curd (yogurt). Mix thoroughly and quickly.
• Add ⅓ cup water and salt. Mix and deglaze.
• Pressure cook on high for 3 minutes.
• Then do a quick pressure release after 3 minutes.
• Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.
• While serving you can garnish mushroom curry with some coriander leaves.
• Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls.
• The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency.

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.

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.