Mushroom Curry Recipes

Steps:

• Melt butter in large skillet.
• Add onions and garlic and saute over medium heat.
• After onions begin to soften, add spices and salt.
• Saute another 5-8 minutes until onions are completely softened.
• Add celery and mushrooms.
• Mix well, cover and simmer for another 10 minutes, stirring occasionally.
• You can add up to 1/2 cup of water or reserved tomato juice to prevent sticking.
• When celery is tender, add tomatoes, apples, coconut, honey and lemon.
• cover and continue to cook until vegetable are tender, but not overly soft.
• Additional water may be added if pan gets too dry.
• Add cayenne to taste, remove from heat.
• Let curry stand, covered for another 10 minutes.
• Serve over rice.

Steps:

• Cube beef into small bite size pieces. Heat oil in saucepan and add beef. Stir frequently when browned remove.
• Add onion, garlic, ginger, chilies, curry and coriander to the pan cook 2 minute Stir in mushroom, stock, salt and tomatoes.
• Return beef to pan, cover and simmer until beef is tender about 1-1 1/2h.
• Stir in chopped creamed coconut and ground almonds into the curry then cover the pan and cook gently 3 minutes.
• Meanwhile heat the remaining oil in a skillet add pepper, scallion, fry gently you will want them to be tender crisp. Add cumin cook 1 minute. Spoon over curry and serve immediately.

Steps:

• Grind together the cinamon stick, cloves, dried chilli and the cardamoms to make a powder. OR use 1 heaped tsp garam masala powder.
• Heat the oil in a pot and when hot add the cumin seeds, when they start to splutter add the onion and garlic, reduce the heat to medium and cook till the onion is soft.
• Add the tumeric, curry leaves and tomatoes to the pan, cook till the tomatoes are soft and will mash down to form the base of the sauce.
• Add the gound spices (garam masala) and the coriander and chilli powder.
• Cook stirring for 30 sec.
• Add the mushrooms, stir again, cover the pot and cook for approximately 10 minutes.
• Stir in the coriander leaves, and, serve.