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Tasty Mushroom Curry Recipe

By Edited Nov 13, 2016 0 0

It seems that people are funny with mushrooms. They either love them or hate them. For all you mushroom lovers, here's a great little recipe for a mushroom curry, especially if you are a vegetarian who likes their curry but without the dead animal factor. My black sense of humor aside, here we go:

Things You Will Need

8 button (white) mushrooms, halved.
2 flat brown mushrooms, sliced thick.
A handful of Shitake mushrooms (if you like them).
Any other kind of mushrooms you like.
Olive oil.
Chicken stock (vegetable stock for vegetarians).
2 cloves of chopped garlic.
Half an onion, finely diced.
One teaspoon of hot curry powder (unless you're a curry wuss, in that case use mild curry powder).
One teaspoon of corn flour, mixed with a little cold water.
Half a teaspoon of vinegar.
Salt and pepper to taste.
One cup of basmati rice.

Step 1

First things first. There's no real secret to cooking great rice. Some will tell you to soak it overnight. Others will hint at some great, near-mystical, magical, legendary recipe. I prefer Jamie Oliver's method, which is boil the hell out of it with a handful of salt until it's soft. When you drain it, rinse it in some very hot water to get rid of all the starchy goop. Do this now before starting on the mushroom curry.

Step 2

Next, mix a teaspoon of curry powder in with some powdered stock of your choice and about three-quarters of a cup of water, and about half a teaspoon of vinegar. You can grind the curry and spices from scratch if like, but for those of us who have jobs, kids, or lives, just use pre-bought curry powder. Preheat a wok or pan to a medium heat and cook the onions until soft with a little olive oil. Reduce the heat and add the chopped garlic, being very careful not to burn it as this will make your mushroom curry bitter. Now here's the secret of cooking mushrooms for which not everyone will agree. Mushrooms only begin to release their flavors when they are overcooked slightly. Place the mushrooms in with the onions and garlic and cook all the way through. Once done add the curry, stock and water mix and cook for a further 5 minutes or until the flavors are bold. Season with salt and pepper to taste and add the corn flour mix to thicken the curry and give it a nice consistency at the very end. Serve over your fast-boiled rice or with naan bread.

Always overcook the mushrooms slightly for best flavor.
Reduce the heat when adding garlic to avoid burning.
Cooking rice the modern way is not hard. It cooks with the same ease as noodles, it just takes longer.

Tips & Warnings

Always overcook the mushrooms slightly for best flavor.
Reduce the heat when adding garlic to avoid burning.
Cooking rice the modern way is not hard. It cooks with the same ease as noodles, it just takes longer.

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