recipe for mushroom curry

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mushroom curry recipes

5 Mushrooms Curry’s

 

Mushroom Curry with Shrimp

 

Ready in about: 40 minutes, Servings: 4

Ingredients:-

2 cups milk
1 lb. shrimp, peeled & deveined
Salt and pepper
1 tsp. Turmeric
½ tsp. cumin seeds ground, toasted
1 tsp. grated ginger
1 tbsp. tamarind paste
1 serrano chilli, finely diced
Pinch of cayenne
1 tsp. grated garlic
2 tbsp. coconut oil
6 oz. mushrooms, chopped
A few mint & cilantro leaves, to garnish
½ tsp. ground coriander seeds, toasted
Curry leaves fresh (optional)
Lime wedges, for garnish

 

Instructions:-

  • Take the medium ceramic bowl; toss the shrimp with salt and pepper. In a large ceramic bowl, add the ginger, garlic, turmeric, coriander, cumin, tamarind paste, serrano chilli, and cayenne pepper until well combined. Allow 5–10 minutes for marinating.
  • Set the large skillet over medium-high heat; heat coconut oil. Allow curry leaves to sputter before adding mushrooms and gently stirring for about 1 minute.
  • Add shrimp and cook, occasionally stirring, for approximately 1 to 2 minutes longer, or until shrimp turn pink and mushrooms soften.
  • Add milk and cook for approximately 1 minute—season with salt and pepper to taste.
  • Transfer to a serving dish and garnish with mint and cilantro, serving alongside lime wedges.

 

Mushroom Curry with Coconut Milk.

Ready in about: 30 minutes, Servings: 2
Ingredients:-

15 Portobello Mushroom, sliced
1 onion, sliced
2 tsp. garlic paste
3 green chillies
1 stalk of curry leaves
1 tomato, sliced
½ tsp. chilli powder
1¼ tsp. Coriander powder
¼ tsp. Turmeric powder
¼ tsp. All spices
2 cups coconut milk or 2 tbsp. coconut milk powder
1 cup water (if using powder)
3 tbsp. oil
Salt to taste

Instructions:-

  • Set the pan over moderate heat; heat the oil, then add the onions. Cook until golden brown.
  • Combine the ginger-garlic paste, green chillies, and curry leaves in a medium bowl.
  • Cook until the smell of the paste vanishes and the onions turn a dark brown colour.
  • Add the sliced tomatoes and cook, occasionally stirring, until the oil separates.
  • Then, add all of the spice powders and saute until the raw aroma of the spices has subsided. There are now two ways to prepare a curry.

  • With Coconut Milk:

  • Pour in 2 cups milk and add the mushrooms when the mixture begins to boil.
  • If you desire more gravy, add more milk. Cook until the gravy thickens. Season the curry with salt to taste.

  • With Coconut Milk Powder:

  • Now add 1/2 cup water and add the mushrooms as soon as the mixture begins to boil.
  • If you require more gravy, add more water—season with salt to taste.
  • Once the mushrooms are thoroughly cooked, add 1/2 cup water and 2 tbsp coconut milk powder to the gravy.
  • Cook until the gravy thickens.

 

Chicken Broth Mushroom Curry

Ready in about: 20 minutes, Servings: 4
Ingredients:-

½ cup chicken broth
½ small-size onion, diced
1 tbsp. butter
3 sprigs of fresh thyme, sliced
12 oz. mushrooms brown or white, sliced
⅔ cup heavy cream
Salt & ground black pepper to taste
½ cup white wine
2 cloves of garlic, minced
1 tbsp. cornstarch
3 tbsp. fresh parsley

Instructions:-

  • Set the pan over medium heat; heat the butter then sauté onion until softened, about 3-5 minutes.
  • Combine mushrooms, salt, and pepper in a medium bowl. Cook until the juices from the mushrooms have been released. Cook until garlic and thyme are fragrant, about 1 minute.
  • Place the wine to deglaze the pan and loosen any browned bits; cook for a few minutes or until the wine liquid has almost completely dried up.
  • Combine the chicken broth and cream in a medium bowl. Stew for 4-5 minutes until the liquid has been reduced by half.
  • To further thicken the sauce, whisk together cornstarch and 2 tablespoons of water (or broth). Add cornstarch mixture to the broth a little at a time until desired consistency is reached.
  • The cornstarch mixtures may not be used at all. Allow 1 minute to simmer.
  • Season the curry to taste with parsley, salt, and pepper.

Potatoes Mushroom Gravy

Ready in about: 35 minutes, Servings: 10
Ingredients:-

16 oz. mushrooms sliced
4 tbsp. butter, unsalted
1 onion, finely chopped
4 tbsp. olive oil
1 garlic clove, minced
3 cups heavy cream
1 tsp. salt
2 large-size carrots shredded
1/8 tsp black pepper
3 lb. golden potatoes, peeled & cubed

Instructions:-

Saute the vegetables:

  • Set the skillet over moderate heat; sauté the finely chopped onion with 4 tablespoons unsalted butter and 4 tablespoons olive oil.
  • Add 1 minced garlic clove, 2 shredded carrots, and 16 ounces sliced mushrooms. Cook until the mushrooms and carrots are tender.

Add cream and seasoning:

  • Then add 3 cups heavy cream, 1 teaspoon salt, and 1/8 teaspoon freshly ground black pepper and bring to a simmer.
  • 3 pounds gold potatoes, peeled and diced, boiled in water with 1 tablespoon salt.
  • Cook until the vegetables are tender when pierced with a fork. When cooking the potatoes, ensure that they are entirely immersed in water.

Cook the potatoes and add them to the gravy:

  • Gently fold the potatoes into the gravy. Avoid over-mixing, or the potatoes will become mushy. Garnish with dill or parsley, if desired.

Vegetable Broth Mushroom Gravy

Ready in about: 45 minutes, Servings: 8
Ingredients:-

16 oz. crimini mushrooms, sliced
2 tbsp. extra-virgin olive oil
3 cups vegetable broth
1 shallot, finely chopped (⅓ cup)
½ tbsp. Tamari
½ tbsp. chopped rosemary
2 garlic cloves, minced
¼ cup all-purpose flour
1½ tbsp. fresh thyme leaves
Salt & freshly ground black pepper

Instructions:-

  • Set the large skillet over medium heat; heat the olive oil. Add and cook until the shallot is soft, about 4 minutes.
  • Now place mushrooms; cook until the mushrooms are soft, about 8 to 10 minutes. Combine the tamari, garlic, thyme, and rosemary in a medium bowl.
  • Over the mushrooms, sprinkle the flour and stir for 1 minute.
  • Add the broth and cook, frequently whisking, for about 20 minutes, or until thickened—season with salt and pepper to taste.

 

 

 

 

 

 

 

 

 

 

 

 

 

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