Simple Mushroom Curry
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Vegetable Dishes Mushrooms Indian
My first mushroom curry. I used it to test a garam masala spice (from Fuchs) that I bought a month ago.
I prefer homemade mixes, but I know not everyone has my spice drawer or the patience for such things. So, from time to time I test ready-made spice mixes. This one caught my attention because of the first ingredients on the label - I suspected it was a more refined spice. Yesterday, when he tasted this curry, my husband asked me what I put in the food? Some basil, some fragrant herbs? So yes... my "nose" didn't deceive me this time either. So now I can recommend it in any dish where you want a more subtle, more floral curry aroma. You can also use it in my recipes instead of ras-el-hanout. It's hard to find a good, balanced ras-el-hanout, and unfortunately until today I couldn't recommend anything from the supermarket - I wasn't satisfied with the selection, the cumin was always too prominent. This one, however, is a good substitute.
Ingredients
500g champignon mushrooms
2 large garlic cloves
1/4 teaspoon turmeric
1/4 teaspoon garam masala (homemade or store-bought)
150ml yogurt (or buttermilk, kefir)
2-3 sprigs parsley
salt, black pepper
3 tablespoons oil
Servings: 2-3
How to prepare simple mushroom curry
- Clean the stems off the mushrooms. Wipe the caps with a damp paper towel and then slice them.
- In a wide pan (or Dutch oven; I preferred the Dutch oven because when sautéing in a pan the fat splatters a lot on the stove; the Dutch oven has high sides and the fat doesn't reach the stove) drizzle a little oil and sauté the mushroom slices over medium-high heat. Sprinkle with salt and black pepper. It takes about 2 minutes until they're done.
Sauté the mushrooms in batches, without crowding them too much, so they will brown. If you crowd them they'll quickly release a lot of water and will steam more than sauté. Drizzle a little oil for each batch.
Transfer the mushrooms to a deep plate as they're done. - When you've finished sautéing all the mushrooms, put the remaining oil in the pan and add the crushed garlic. Sauté briefly, 30 seconds, until it smells pleasant. Add the turmeric and garam masala and stir just until dissolved in the oil.
- Put all the mushrooms back in the pan, along with the juice they released. Bring to a boil and add the finely chopped parsley. If there's a lot of juice released by the mushrooms, you can let it boil a few times, if there's not much liquid take the pan off the heat immediately.
- Let the contents of the pan settle, about 2-3 minutes, then add the yogurt and mix well.
* I used 3.5% buttermilk which has a softer consistency and pours from the bottle. If you have thicker yogurt/buttermilk/kefir, gradually add a tablespoon of milk/water until you have the consistency of drinking yogurt and then add it to the curry - Serve warm. It's good with polenta or rice.
Store-bought garam masala
