Mushroom Magic: Curries And Fungi Combinations

Mushrooms are a versatile ingredient that can be used in a variety of dishes, including curries. Mushroom curries can be vegetarian or vegan, or they can include meat, such as chicken. There are many ways to prepare mushrooms for a curry, including frying, sautéing, and simmering them. Spices and ingredients like garlic, ginger, and onions are often used to enhance the flavor of mushroom curries. The type of mushroom used can also vary, with options like button, portobello, chestnut, cremini, and porcini mushrooms available.

Types of mushrooms for curry

Mushrooms are a great ingredient to add to curries, providing flavour, texture, and health benefits. They are versatile and can be used in many different types of curries, including vegan and vegetarian dishes.

When preparing mushrooms for a curry, it is important to clean them thoroughly. Mushrooms can be porous, so it is best to wipe them with a damp paper towel or use a soft brush to remove any dirt. You can also rinse them with water, but make sure to pat them dry afterwards.

There are several types of mushrooms that are commonly used in curries, and you can use just one variety or a combination of different types to add flavour. Here are some of the most popular types of mushrooms for curries:

• Button mushrooms: These are a common variety used in curries, especially in Punjabi-style Mushroom Masala. They are usually white and have a mild flavour that blends well with other ingredients.
• Portobello mushrooms: Portobello mushrooms have a meatier texture and a more intense flavour compared to button mushrooms, making them a good option for adding substance to a curry.
• Chestnut mushrooms: Chestnut mushrooms have a nutty flavour and a firm texture, adding a unique taste to the dish.
• Shiitake mushrooms: Fresh shiitake mushrooms can be used in Hyderabadi-style curries, providing a distinct flavour and texture.
• Maitake mushrooms: Maitake mushrooms are another variety that can be used in vegan curries, offering a different flavour profile.

When adding mushrooms to a curry, it is recommended to sauté them separately before incorporating them into the dish. This allows the mushrooms to release their moisture, develop a deeper flavour, and achieve a desirable texture.

Preparing mushrooms for curry

Firstly, select fresh, firm, and unblemished mushrooms for your curry. Common varieties such as white button mushrooms, cremini, portobello, shiitake, chestnut, or a combination of different types, work well. You can experiment with different kinds of mushrooms to find your preferred flavour and texture. Remember to clean the mushrooms thoroughly, as they tend to be quite dirty. Avoid washing them in water, as they are porous and can become soggy. Instead, wipe them with a damp paper towel or use a soft brush to remove any dirt.

Once your mushrooms are clean, slice or chop them evenly. Thicker slices will give a meatier texture, while thinner slices will be more tender. You can decide the thickness based on your preference. After slicing, it is a good idea to sauté the mushrooms separately before adding them to the curry. Heat some oil in a pan and fry the mushrooms in batches, ensuring they are cooked through with crisp, brown edges. Set them aside, as they will be added back into the curry later.

Now, you can begin building the flavour of your curry. In a separate pan, heat some oil or ghee and add whole spices such as cumin seeds, cardamom, cinnamon, and bay leaves (optional). Sauté these spices for about 30 seconds to infuse the oil with their flavours. Then, add your onions and sauté until they are soft, translucent, and aromatic. You can also add ginger and garlic at this stage, sautéing for a further minute or so.

Next, it's time to add your ground spices. Stir in spices like cumin, coriander, turmeric, chilli powder, and garam masala to create a fragrant and spicy base for your curry. Pour in your liquid—this can be water, vegetable broth, or coconut milk—along with chopped tomatoes and bring the mixture to a simmer. Allow it to cook gently, melding the flavours and ensuring the mushrooms are cooked through but not mushy.

Finally, season your curry with salt and pepper to taste. A squeeze of lemon or lime juice can also add a nice touch of acidity. Garnish with fresh coriander (cilantro) and serve your mushroom curry with rice, naan, or chapattis for a delicious and satisfying meal. Enjoy!

Other ingredients in mushroom curry

Mushroom curry is a vegan Indian dish that can be made with a variety of mushrooms, including button, portobello, chestnut, and shiitake. The mushrooms are typically sautéed or stir-fried before being added to the curry, which helps to develop their flavour and prevent sogginess.

In addition to mushrooms, this curry typically includes onions, garlic, ginger, and warm spices. To make the sauce, you can use water, vegetable broth, coconut milk, or a combination thereof. For a creamy texture, you can add almond milk, cow's milk, or yoghurt.

• Tomatoes: Fresh tomato puree or crushed canned tomatoes can be added for a tangy flavour.
• Spices: Whole spices such as cumin seeds, bay leaves, cardamom, cinnamon, and cloves add depth of flavour. Ground spices like turmeric, red chilli powder, coriander powder, and garam masala are also commonly used.
• Vegetables: Green peas, carrots, broccoli, cauliflower, and bell peppers can be added for extra nutrition and texture.
• Nuts: Cashews can be soaked and blended with garlic to create a smooth puree for the base of the curry.
• Protein: For a protein boost, consider adding paneer, tofu, or chicken.
• Herbs: Fresh coriander (cilantro) can be used to garnish the dish, while curry leaves can be sautéed along with the spices.

Chicken and mushroom curry

One recipe for chicken and mushroom curry involves creating a cashew-based sauce. To make this sauce, you'll need to soak cashews in water for around 15 minutes, before blending them with garlic and a little water to create a smooth puree. You can then add this to a mixture of yoghurt, tomato puree, salt, red chilli powder, and garam masala. Chop some onions and add these to the sauce, before cooking it on medium heat for 10 minutes. Next, add the chicken and cook for 30 minutes on low to medium heat. While the chicken is cooking, clean and slice your mushrooms, before frying them in a separate pan for 3-4 minutes. Once the chicken is tender, top the curry with the fried mushrooms and serve.

Another recipe for chicken and mushroom curry involves the use of coconut milk. This recipe is much quicker, taking only 30 minutes from start to finish. First, warm some butter and oil in a large skillet over medium-high heat. Add the chicken and cook for around 5 minutes, or until lightly browned. Next, add the mushrooms, onion, and garlic, cooking for another 5 minutes. Then, stir in the coconut milk and red curry paste, before simmering for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper to taste, and serve over rice with some garnish.

When making chicken and mushroom curry, it is important to note that mushrooms are porous and can become soggy if washed in water. Instead, wipe them with a damp paper towel or use a soft brush to remove any dirt. It is also recommended to sauté the mushrooms separately before adding them to the curry, as this will allow them to develop a deeper flavour.

Serving suggestions for mushroom curry

Mushroom curry is a delicious and versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this tasty treat:

Rice

A classic and popular option is to serve mushroom curry with rice. This can include steamed rice, jeera rice, pulao, or plain white Basmati rice. The creamy curry pairs well with the texture of rice, creating a satisfying and flavourful combination.

Indian Breads

For those who enjoy dipping and scooping, Indian breads are a perfect pairing. Mushroom curry can be served with roti, naan, chapati, plain paratha, or even dinner rolls (pav). The bread soaks up the curry's rich sauce, creating a delightful bite with each mouthful.

Side Dishes

To elevate your meal further, consider adding some side dishes. Dry moong dal, semi-dry maash dal, and boondi raita are excellent choices to accompany mushroom curry. These sides provide a contrast in textures and flavours, enhancing the overall dining experience.

Garnishes

Don't forget the final touch! Garnishing your mushroom curry with chopped coriander (cilantro) adds a fresh herbal note to the dish. A squeeze of lemon or lime juice just before serving can also brighten the flavours and add a tangy twist.

Customisation

The beauty of mushroom curry is its versatility. You can customise it to your taste by adjusting the spice level, thickness of the sauce, and choice of seasonings. Play around with different types of mushrooms, spices, and garnishes to make it your own.

Frequently asked questions