Curried Mushrooms Food

CURRIED SQUASH-MUSHROOM SOUP

Steps:

• Place squash halves on a microwave-safe plate; cook in the microwave for 10 minutes. Remove peel and seeds. Place cooked squash flesh in a food processor and puree.
• Melt margarine in a large saucepan over medium-high heat; add mushrooms and onion. Cook 1 to 2 minutes. Stir in flour and curry powder, cook 5 minutes more. Gradually stir in chicken stock and wine. Cook until smooth and slightly thickened, about 5 more minutes. Whisk in cooked squash, honey, and nutmeg. Reduce heat and simmer 15 minutes.
• Stir cream into soup and reheat if necessary.

MUSHROOM MASALA CURRY | MUSHROOM GRAVY

Steps:

• Bring 2 cups of water to a rolling boil and add cubed onions. Boil them until transparent for about 4 mins. Drain them and cool down.
• Add onions, tomatoes, ginger, garlic and 12 cashews to a blender jar.
• Make a fine paste and set aside. Ensure the paste is smooth and not coarse.
• Heat 2 tablespoons oil in a pan. optional - When the oil becomes hot, add bay leaf, cardamoms & cinnamon.
• Pour the onion tomato puree and cook covered until the mixture thickens. Keep stirring often while frying.
• Then add red chili powder, coriander powder and garam masala.
• Saute on a low heat until the mixture turns fragrant and leaves the sides of the pan.
• While the mixture cooks, rinse and slice the mushrooms.
• When the onion tomato masala becomes aromatic. add sliced mushrooms and salt.
• Saute for 2 to 3 mins until the flavor of mushrooms come out.
• Next pour ½ to ¾ cup water or as needed to make a thick gravy.
• Cook until the mushrooms turn tender and not soggy. If the gravy is too thick add little hot water.
• Sprinkle kasuri methi. Cover and Turn off the stove. You can also add few tbsps of cream and coriander leaves.
• Mix and serve mushroom masala hot with basmati rice or roti.
• Bring 2 cups water to a rolling boil and add diced onions. Boil them for 4 to 5 mins so the raw bitter taste goes away from the onions. Drain them.
• Add them to a grinder/ blender along with tomatoes, cashews, ginger and garlic. Grind them to a very smooth puree,
• Press saute button on your Instant pot and pour 2 tablespoons oil.
• Pour the onion tomato puree and saute until thick. Keep stirring in between. Meanwhile slice the mushrooms.
• When the mixture turns thick, add all the spice powders - red chilli powder, garam masala, coriander powder & salt.
• Soon the mixture becomes thick and aromatic. Press cancel.
• Pour 1 cup water and deglaze the pot well by scrubbing the bottom with the spatula.
• Add mushrooms and stir. Secure the Instant pot with the lid and position the steam release valve to sealing.
• Press pressure cook button with the timer set to 3 mins.
• Once the Instant pot is done, let the pressure release naturally for 5 mins. Then release the rest manually.
• Add kasuri methi and mix well. Taste test and add more salt if needed. If want you can also add some cream. Garnish with coriander leaves.

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.

ONE-POT MUSHROOM & POTATO CURRY

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.

CURRIED MUSHROOM SOUP

Steps:

• Pour the boiling water, the oysters and dried mushrooms in a bowl and set aside to soak.
• preheat a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
• add the leeks and saute for about 3 minutes, stirring constantly, until translucent.
• add the flour and curry powder.
• stir with a wooden spoon until the leeks are well coated.
• add the milk and bouillon cube.
• raise the heat to high and cook just until bubbles begin to form around the edge.
• lower the heat to low and whisk until all ingredients are thoroughly combined.
• stir in the fresh mushrooms and cook for 5 minutes.
• meanwhile remove the reconstituted mushrooms from their soaking liquid, strain, squeeze out excess moisture, and roughly chop.
• add to the stockpot and cook for 1 minute more.
• stir in the sherry.