We ate Mushroom curry in the summer months more than we did any other time of the year. The reason for this was that we got our mushroom from our back yard and not the supermarket. After a thunderstorm there was nearly always a mushroom awaiting harvesting – the key ingredient in Amma’s Mushroom Curry. Fortunately this was an edible type of mushroom. I donot recommend using any backyard mushrooms for this recipe - stick to the store or market bought ones.
Since we did not buy our mushrooms from the supermarket it was considered a delicacy. Naturally it was also common that our father would get first preference whenever Amma cooked Mushroom Curry, this was especially the case if the mushroom found happened to be a small one. Amma sometimes added peas to increase the quantity. The recipe shared here - unfortunately does not contain freshly picked mushrooms from my backyard but rather are regular store bought mushrooms.
Mushroom Curry Recipe
Cook time: 15 minutes
Total time: 25 minutes
Yield: Serves 4
- 500g Mushrooms
- 2 tablespoons sunflower oil
- 1 tablespoon vegetable masala or chilli powder
- half teaspoon garam masala
- 120g peas
- half teaspoon salt
- 1 cup water
- half teaspoon ginger and garlic (optional)
- half medium sized tomato
- curry leaves (optional)
- coriander for garnishing
1. Heating a pan on medium heat. Add oil. When the oil has warmed add onions. Fry onions until soft. Add ginger and garlic. Fry for a minute or two until slightly brown.
2. Add spices. Braise for 2-3 minutes on low heat.
3. Add chopped tomato. Mix. Add the mushrooms then add half cup water. Stir. Add salt.. Add peas if desired. Add remaining water. If not allow to cook until the water evaporates and the mushrooms begin to sizzle.
4. Remove from stove. Serve warm. Mushroom curry is served best with rice or roti.