Laura Smith
Mushroom curry is a delicious and versatile Indian dish that can be easily customised to suit your taste preferences. The recipe typically involves cooking mushrooms in a rich and fragrant gravy made from onions, tomatoes, ginger, garlic, and a variety of spices. The type of mushrooms used can vary, from white button mushrooms to shiitake or cremini mushrooms, each bringing its unique taste and texture to the dish. This curry can be served with rice, roti, naan, or any flatbread of your choice, making it a satisfying and comforting meal for any occasion. With its creamy texture and robust flavours, mushroom curry is a popular choice for those seeking a vegetarian option that packs a punch.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course |
| Cuisine | Indian |
| Diet | Gluten-free, vegan, vegetarian |
| Ingredients | Mushrooms, onions, tomatoes, ginger, garlic, spices, oil, ghee, butter, coconut milk, yogurt, water, vegetable broth, salt, pepper, rice, flatbreads |
| Preparation | Clean and slice mushrooms, make onion and tomato paste/puree, sauté spices, onions, garlic, and ginger, add mushrooms, simmer, season, serve |
| Cooking Time | 10-20 minutes |
| Serving Suggestions | Rice, flatbreads (naan, roti, chapati, paratha), cauliflower rice, quinoa |
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What You'll Learn
Choosing your mushrooms: Cremini, Portobello, or white button?
When preparing a mushroom curry, you can use white button mushrooms, Swiss brown mushrooms (Cremini), Portobello, or any other mushroom of your choice. Each variety of mushroom has a distinct taste, flavour, and texture, so the choice depends on your preference. Here's a guide to help you choose between Cremini, Portobello, or white button mushrooms for your curry:
White Button Mushrooms:
White button mushrooms are the most common variety used in Indian cuisine. They are recognised by their white, cream, or sometimes pale tan colour on the cap and stem. The cap is smooth and round, curling under at its edges to hide light brown gills. The stems are short and white, and the texture is firm but sponge-like. White button mushrooms shrink significantly during cooking, so you may need to use a larger quantity in your curry recipe. They are milder in flavour compared to Cremini and Portobello mushrooms.
Cremini Mushrooms:
Cremini mushrooms are the same species as button mushrooms, but they are harvested at a later stage of maturity. They have darker caps that range from pale tan to dark brown, while their stems remain white. Cremini mushrooms are firmer in texture compared to button mushrooms. They are often marketed as "baby bella" or "baby Portobello" mushrooms because they are the juvenile version of Portobello mushrooms. Cremini mushrooms have a more robust flavour than button mushrooms, and they are excellent for adding to soups, sauces, or stews.
Portobello Mushrooms:
Portobello mushrooms are the oldest of the three varieties, giving them a more pronounced mushroom flavour and a firmer texture. They are large, dark brown mushrooms with an open cap and visible, deep brown gills on the underside. Portobello mushrooms are ideal for dishes where you want a meat-like texture, such as burgers, sandwiches, or stuffed mushrooms. They take longer to grow and require more resources, which is why they may cost more than button mushrooms at the store.
In summary, if you prefer a milder flavour and want your mushrooms to cook down significantly, white button mushrooms are a good choice for your curry. If you're looking for a more robust flavour and a firmer texture, Cremini or Portobello mushrooms will add depth to your dish. Ultimately, feel free to experiment with different varieties and find the one that suits your taste preferences and the specific requirements of your mushroom curry recipe.
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Preparing the mushrooms: rinsing, slicing, and frying
Preparing the mushrooms is a crucial step in making a delicious mushroom curry. Here are the steps to follow:
Rinsing
Before you begin, it's important to clean the mushrooms thoroughly. Mushrooms tend to have a lot of dirt sticking to them, so rinsing or wiping them with a damp paper towel is essential. You can also use a soft brush to gently remove any dirt. Avoid washing them for too long, as mushrooms are porous and can become soggy.
Slicing
After rinsing, it's time to slice or chop the mushrooms. First, slice off a small part of the base stalk. Then, slice or chop the mushrooms evenly. Thicker slices will give a meatier texture, while thinner slices will result in a more tender mushroom. You can also use ready-sliced mushrooms to save time.
Frying
Frying the mushrooms is an important step to develop their flavour. Heat some oil or butter in a pan over medium-high heat. You can use a mix of oil and plant-based butter for a buttery taste. Add the mushrooms and cook for about 10 minutes, or until any moisture has evaporated and they start to brown. You might need to do this in batches, especially if you're cooking larger mushrooms. Transfer the cooked mushrooms to a plate and set them aside.
Frying the mushrooms separately before adding them to the curry allows them to release their moisture and develop a deeper, richer flavour as they brown. This step adds a layer of flavour to your mushroom curry.
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Making the curry paste: blending onions, ginger, and garlic
Making the curry paste is the first step in preparing a delicious mushroom curry. This paste forms the base of the curry and is made by blending onions, ginger, and garlic. Here's a step-by-step guide to making the curry paste:
First, gather your ingredients: you'll need onions (typically yellow onions), ginger, and garlic. You can adjust the quantities to your taste, but a common ratio is 3/4 to 1 cup of chopped onions, 1 teaspoon of chopped ginger, and 1 teaspoon of chopped garlic.
Next, prepare your ingredients for blending. Peel and chop the onions, ginger, and garlic into small pieces to ensure they blend smoothly. You can also use a grater to grate the ginger and garlic, which will result in a finer texture.
Now, it's time to blend. Place the chopped onions, ginger, and garlic into a blender or grinder. It's important to note that you should not add any water during this step. Blend the ingredients until they form a smooth and fine paste. You may need to scrape down the sides of the blender or grinder a few times to ensure everything is well combined.
Once you have a smooth paste, transfer it to a bowl using a spoon or spatula. Set this paste aside, as you will be using it later when you start cooking your mushroom curry.
Some variations and tips:
- You can adjust the quantities of onions, ginger, and garlic to your taste preferences.
- For a stronger garlic flavour, you can use garlic paste instead of fresh garlic cloves.
- If you want a spicier curry paste, you can add whole spices like cumin seeds, cardamom, or cinnamon during the blending process.
- If you prefer a smoother curry, you can blend the onions, ginger, and garlic for a longer time to create a finer paste.
Remember, this curry paste is the foundation of your mushroom curry, so take your time to prepare it and adjust it to your liking.
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Adding spices: cumin, coriander, garam masala, and chillies
Cumin, coriander, garam masala, and chillies are all essential spices in a mushroom curry. The quantities of these spices can be adjusted according to your taste preferences and the desired intensity of flavours.
Cumin seeds are typically used as a whole spice, along with other spices like bay leaves, cardamom, and cinnamon. Heat oil or ghee in a pan, and add these whole spices, followed by onions. Saute the onions until golden brown, and then add ginger and garlic to the mix. You can also dry roast the cumin seeds before grinding them into a powder to add to the curry.
Coriander powder is added to the curry after the onions are sauteed and deglazed with water. Coriander powder adds a unique flavour to the curry and blends well with other spices. You can also add chopped coriander leaves as a garnish while serving the curry.
Garam masala is a blend of ground spices and is added in small quantities to the curry. It is typically added towards the end of the cooking process, along with dried fenugreek leaves. Garam masala adds a robust flavour to the curry and enhances the taste of other spices.
Red chilli powder and green chillies are used to add heat to the curry. You can adjust the amount of chilli powder and green chillies according to your preference for spice.
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Serving suggestions: rice, naan, or cauliflower rice
Mushroom curry is a versatile dish that can be served with a variety of accompaniments to suit different tastes and dietary preferences. Here are some serving suggestions centred on rice, naan, or cauliflower rice:
Rice
Rice is a classic accompaniment to curry, and there are several types of rice that pair well with mushroom curry. Steamed rice, plain steamed basmati rice, or boiled rice are simple options that provide a neutral base to complement the flavours of the curry. For added flavour, you can opt for jeera rice, pulao, or pilau rice. These varieties of rice are seasoned or cooked with additional ingredients, adding depth of flavour to your meal. If you're looking for a colourful and flavourful option, consider turmeric rice, which will add a vibrant hue to your plate.
Naan
Naan is a type of Indian flatbread that is commonly served with curries. It is ideal for soaking up the delicious sauce of your mushroom curry. You can serve naan on its own or with rice for a heartier meal. If you're feeling adventurous, you can even try making your own naan bread at home.
Cauliflower Rice
Cauliflower rice is a low-carb alternative to traditional rice. It is made by pulsing cauliflower florets in a food processor until they resemble rice grains. This option is perfect if you're looking for a lighter or gluten-free accompaniment to your curry. You can serve cauliflower rice plain or flavour it with spices and herbs to complement the flavours of your mushroom curry.
In addition to these three main options, you can also experiment with other types of bread, such as roti, chapati, or paratha, which are also commonly served with curries. Whichever option you choose, don't forget to garnish your mushroom curry with fresh herbs like coriander or cilantro, and a squeeze of lime for added freshness.
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Frequently asked questions
White button mushrooms are common in Indian cuisine, but you can also use shiitake, Swiss brown mushrooms (Cremini), Portobello, or any other mushroom of your choice.
Wipe the mushrooms with a damp paper towel or use a soft brush to remove dirt. Avoid washing them in water as they are porous and can become soggy. Slice the mushrooms evenly for uniform cooking. Thicker slices will have a meatier texture, while thinner slices will be more tender.
Onions, tomatoes, ginger, and garlic form the base of the curry. You can also add spices like cumin, coriander, turmeric, chilli powder, and garam masala. For a creamier texture, you can add coconut milk.
Start by sautéing the curry leaves, whole spices, onions, garlic, and ginger in oil or ghee until the onions are aromatic and translucent. Then, add the mushrooms and other ingredients, and simmer until the curry reaches your desired consistency. Serve with rice or flatbreads such as roti, chapati, or naan.
