Mushroom Curry
- Preparation time: 10 minutes
- Cooking time: 20 minutes
- Total time: 30 minutes
Ingredients
Onion, Pepper, Garlic:
- ¼ onion, finely chopped
- ½ jalapeño chile pepper finely chopped (seeded for less heat)
- 2 cloves garlic, finely minced
- 2 tablespoons butter or ghee
Mushrooms:
- 1 pound crimini mushrooms or mushrooms of your choice, sliced (see comment section)
- ½ teaspoon salt
- 2 tablespoons butter or ghee
Flour and Spice Mixture:
- 1½ tablespoons flour
- 2 teaspoons curry powder
- ¼ teaspoon ground cardamom
- Dash cayenne pepper
- ¼ teaspoon black pepper
Mushroom Broth and Coconut Milk:
- ½ cup mushroom broth
- ½ can coconut milk
Rice:
Garnish:
- 2 tablespoons chopped parsley or cilantro
Ingredients
(serves 4)
Section
Instructions
-
Melt 2 tablespoons butter in a large skillet on medium-low.
- Add chopped onion and jalapeño.
- Cook stirring occasionally until the onion is soft and golden in color; about 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Add the sliced mushrooms, salt and another 2 tablespoons of butter.
- Cook the mushrooms until they are soft; about 10 minutes.
- In a small bowl, whisk the flour and spices together.
- Sprinkle the flour and spice mixture over the mushroom mixture and stir to coat.
- Stir in the broth and coconut to make a smooth sauce.
- Simmer on low for 5 minutes.
- Adjust salt to taste.
- Serve over steamed rice.
- Garnish with minced parsley or cilantro.
Comments
Makes 4 to 6 servings.A pound of mushrooms may seem like a lot, but they will cook down significantly.
There are many varieties of fresh mushrooms so use what is available at your local market. A mix of different varieties will bring a nice depth of mushroom flavor to the curry.
If mushroom broth is not available at your local store substitute vegetable broth.