Authentic Mushroom Curry Recipe
I’m using Chow’s recipe feature to note down and collect recipes for my Asian family’s everyday food. This particular recipe is for a simple mushroom curry, similar to a stir-fry but with much more cooking time. The mushrooms take on a deep, rich flavor that’s surprising considering the simplicity of the recipe. They are best served over white rice.
This is a common style of preparation at our house which can also be applied to other suitable vegetables. It happens to be pretty healthy, but it takes a while to slice all the mushrooms and to cook them down.
- 1 12-ounce carton button or cremini mushrooms
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoon lemon juice (optional)
- 2 tablespoons cilantro leaves
- 1 teaspoon ground coriander seeds
- 2 tablespoons olive oil
- 2-3 cloves garlic
- 1/2 large white onion
- Wash and slice the mushrooms. (Removing the stems is optional.) Slice the garlic and dice the onions.
- Place a wide, deep pan over medium to high heat and add the olive oil. When hot, add the onions and garlic and cook until golden.
- Add mushrooms. Cover and cook for 10-15 minutes.
- Uncover and season with salt, chili powder, and turmeric. Continue to cook for 10 minutes, stirring occasionally so the mushrooms don’t stick or burn. The mushrooms will darken and reduce considerably.
- When almost all the liquid is evaporated from the pan, add ground coriander and lemon juice (if using) and stir to combine. Add cilantro leaves, remove from heat, and serve.
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