Creamed curried mushrooms on toast
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 4 |
| Cooking Time: | 15 minutes |
| Serving Suggestion: | Serve on hot toast. |
| Prep Time: | 10 minutes |
Ingredients
- 1Kg portabellini and button mushrooms, or mushrooms of your choice
- 6 Tbsp olive oil, to drizzle
- 2 tsp mustard seeds
- 2 sprigs curry leaves
- 3 cloves garlic, peeled and finely grated
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1/2 tsp ground paprika
- 1 tsp medium-strength curry powder
- 125ml fresh Ayrshire cream
- lemon juice
- fresh coriander or flat-leaf parsley, to garnish
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Cooking Instructions
- Wipe the mushrooms and cut them in half if they are very large.
- Heat the oil in a large pot and add the mustard seeds and curry leaves. When the seeds begin to crackle, add all the mushrooms and cook, over a medium-high heat, for about 10 minutes, or until the juices are running freely and the mushrooms are soft.
- Add the garlic and cook for another minute, and then add the spices and cream. Let the mushrooms bubble for a few more minutes. When the liquid has reduced and thickened slightly, the mushrooms are ready.
- Add a squeeze of lemon juice (just enough to give the dish a pleasant zing), dust with a whisper of paprika and serve immediately on hot toast, with a shower of chopped coriander or parsley.
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