Mushroom Curry Recipes

Steps:

• Cut mushroom into thin slices.
• Grind cinnamon, fennel seeds & clove to fine powder in a mixer.
• Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute on a low flame.
• Add chopped onions & fry till golden brown.
• Add chopped tomatoes & continue to fry till oil separates from it.
• Then add pepper , chilli & turmeric powder & mix well.
• Add mushrooms & 1/4 cup of water , salt & mix well.close the lid of the pan & let it cook in simmer.
• Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.
• Finally garnish with chopped coriander leaves.
• Serve with basmati or jasmine rice.

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.

Steps:

• Preheat the oven to 425 degrees F.
• Pulse the bread cubes in a food processor to make coarse crumbs (you should have about 1/2 cup). Set aside.
• Remove and finely chop the mushroom stems (you should have about 1 cup); set aside. Wipe the mushroom caps clean with a damp paper towel. With a paring knife, cut a thin slice from the top of the mushroom caps so they'll sit flat when stuffed. Put the mushroom caps in a large bowl, drizzle with 2 tablespoons of the olive oil and 1/2 teaspoon salt, and toss to coat in the oil.
• Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 3 minutes. Add the onions, peppers, garlic and chopped mushroom stems and cook until the vegetables are tender, 6 to 7 minutes. Scrape into a bowl and let cool.
• Once the sausage mixture has cooled, stir in the breadcrumbs, mozzarella, 2 tablespoons of the Parmesan, the parsley, 1/4 teaspoon salt and some pepper. Mix well. Divide the stuffing among the mushroom caps. Arrange the stuffed caps in an oiled 9-by-13-inch baking dish and sprinkle with the remaining 2 tablespoons Parmesan. Bake until the mushrooms are tender and the filling is browned, 20 to 25 minutes. Serve warm or at room temperature.

Steps:

• Heat the oil over a medium heat in a large saucepan. Add the mustard seeds and cook them until they start to pop and crackle. (TIP: Because the next step is very loud and 'hissy' you can use the lid of the saucepan to shield yourself from any hot oil spurts). Add the contents of the chopped tomatoes into the pan and stir until the hissing stops.
• Half fill the empty tomato tin with water and pour into the saucepan. Stir and cook the tomatoes for a little while. Add the garlic and ginger paste, coriander, cumin, turmeric, salt and pepper. Stir it all up and cook for about 4 or 5 minutes.
• Add the mushrooms, spinach and cooked potatoes to the saucepan. Stir well. Cook uncovered until the sauce begins to boil, then cover with the lid and reduce the heat to low simmer. Cook until the spinach has completely drooped and the mushrooms are cooked through, stirring occasionally -- about 15 - 20 minutes, sometimes more.
• Serve with hot basmati rice and, depending on your preference, top with fresh coriander leaves.

Steps:

• Heat the oil in a large saucepan, add the onion and potato. Cover, then cook over a low heat for 5 mins until the potatoes start to soften. Throw in the aubergine and mushrooms, then cook for a few more mins.
• Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 mins or until the potato is tender. Stir through the coriander and serve with rice or naan bread.