Sheetal's Mean Mushroom Curry

Parisian lunch

We went to a party at Jim Hayne’s in Paris. 

Check out why Jim invites the world to dinner. (Jim in red)

 At the dinner, I met Sheetal from London who promptly shared her recipe for a mean mushroom curry.

Sheetal's Mushroom Curry

400 grams mushrooms

2 tbsp of sunflower oil

5-6 curry leaves

1 cinnamon stick

2 cardamom

2 black peppercorns

2 cloves

1 medium onion – chopped

2 cloves of garlic – chopped

1 inch piece of ginger – chopped

2-3 green chillies – chopped

1/2 tsp or red chilli powder

1/2 tsp of turmeric

1/2 tsp of coriander powder

1/2 tsp of cumin powder

1/2 tsp garam masala

Salt as required (I put in about 1/2 tsp)

1 oxo cube (optional for added taste)

Fresh coriander for garnish

Start by heating the sunflower oil on medium heat and add in curry leaves, cinnamon, cloves, peppercorns, cardamom, onion, ginger, garlic and chillies.

Fry for few minutes until the onion is turning brown and then add in mushrooms.

Add in some water to make it soupy depending on how you like it (I add in about 250ml)

Add all your spices (cumin and coriander powder, turmeric, chilli powder, garam masala)

Add in salt as required and oxo cube at this stage

Cook for 10-15 mins on low- med heat, stir occasionally

Add in coriander for the garnish

I like to have my mushroom curry with basmati rice or you could make some coconut rice by adding some coconut powder to the rice (or some saffron strands to make saffron rice)

You could also have it with some naan bread

Tips:

I like mine spicy but if you like it mild, just reduce the amount of green chillies and chilli powder

You can make any kind of curry with this recipe ( you can substitute the mushrooms for chicken, mixed vegetables, potatoes etc – I also make egg curry with this recipe)

Bewitched mushrooms

500 g small mushrooms like chanterelles, winter chanterelles, Amethyst deceiver  (Laccaria amethystea)  or Deceiver (Laccaria laccata) 1 dl sweet white vermouth 1 cinnamon stick 4-6 whole cloves liqueur  Heat the vermouth until it starts boiling. Add the mushrooms and the spices. Simmer for 3-4 minutes. Remove the mushrooms and place them in a nice glass jar. Add enough liqueur to cover the mushrooms. Use as a topping for ice cream and other desserts.  (From Elsa Wiborg's book "Mine soppgleder")

Sharpen your steak knives

To eat heavyweight mushroom bruschettas the size of iPhones.

Porcini marshmallows

Whipped up a batch of marshmallows and wondered what I should flavor them with. It should not come as a surprise that I thought of mushrooms. Found a bag of dried porcini which I pounded in my mortar and pestle and added to the boiling syrup. Very mild but evocative of the season that soon will be upon us.

Mushroom spring rolls

These were baked in the oven, not deep fried.

210 degrees C or 410 degrees F, about 15-20 minutes until golden brown.

You may oil them if you like. I did't.

Surprisingly crispy!

Basically, you can fill with anything - as long as the fill mixture is dry - you like.

The internet is full of recipes but here is one with shiitake.

What's cooking?

 
Wild mushrooms recipes from the BBC.

The Guardian.

Jamie Oliver.

Eugenia Bone.

Nigella Lawson.

That should get you going....