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Taste & Create VIII: Mushroom Curry

Posted By Chris On April 20, 2008 @ 8:49 pm In Main Dishes | 10 Comments

For Taste & Create VIII, Lisa and I were paired with Sathya & Elizabeth from The Baker and The Curry Maker: our second Aussie pairing! After scouring through a bunch of delicious sounding posts, I decided to make this mushroom curry that Sathya made back in October. Lisa and I are huge mushroom fans (wait — does that mean we love huge mushrooms?) so this recipe sounded just right. It went paired well with a mushroom rice pilaf — the more shrooms the better!

Lisa says:

I love mushrooms.

Chris says:

That’s pretty obvious — I was just checking out our tag list, and mushrooms clock in at number 2.

Lisa says:

Seemed like this was pretty easy to make compared to our previous T&C events.

Chris says:

Yes — very easy and really healthy! The only difficult part, if any at all, was converting from grams to ounces.

Lisa says:

I’m glad to see that people around the world share our love for all things mushroom and cilantro…

Mushroom Curry
10 oz button mushrooms, halved
5 oz oyster mushrooms
1 onion, chopped
1 tomato, diced
3 cloves garlic, crushed
1 small piece Ginger, grated
1 tsp chili powder
1 tsp ground coriander
3 tablespoons yogurt
Fresh cilantro, chopped

Place the ginger, garlic, and onion into a food processor and grind until it makes a smooth paste.
Add a little oil to a pan over high heat and stir-fry the mushrooms for a few minutes until they decrease in size and start to give off their liquid. Set aside.
Turn the heat to low, add some more oil to the pan if needed and stir in the onion paste. Add the yogurt one tablespoon at a time, and cook for two minutes.
Add the tomatoes, ground coriander, chili powder, and salt, and cook for another minute.
Add the mushrooms, along with 1/2 cup of water and stir well. Adjust the heat and let thicken, stirring occasionally.
Garnish with chopped cilantro leaves and serve.

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