Spicy Mushroom Curry Mushroom Masala Mushroom Gravyfor

Mushrooms are certainly one of my favorite foods, and honestly, I could eat them everyday. They can be incorporated into a variety of dishes such as soups, stews, casseroles, pizzas, pasta dishes, bean and grain curries, sauces, or served up as an appetizer or a shining side dish with grains with very little adornment. If I am in a hurry, often I simply sauté plump mushrooms with a few herbs and spices and sometimes balsamic vinegar over a fairly high heat so the mushrooms have a pleasant seared quality. The possibilities are as endless as the imagination of the cook.

One of my favorite ways to make mushrooms into a side dish is to spice them up so they are fiery hot. This is another quick way to prepare them to serve up alongside Indian dishes or other mains that require some extra finesse and flavor. Adjust the heat according to your preferences, of course. Not everyone can handle a lot of heat, especially if unaccustomed to spice combining and consumption of hot dishes on a regular basis, or make it even spicier if you please. Remember, you can serve with a side of yogurt to cool and temper the heat.

This recipe is a slight variation on one that I have been making for many years. I've used fresh button mushrooms, along with some dried shiitakes. Use any type of mushroom you desire. Sometimes I add sun-dried tomatoes for extra tanginess to complement the acidity of the lemon juice, which I consider a must here. I served this over a baked potato for a satisfying side to fill out a meal and because I wanted an extra vegetable component for my dinner. If prefer, you can mash up a potato with some butter and some heavy cream or a bit of oil and almond milk if you want to keep it vegan, and serve the mushroom curry over top of the mash. Personally, I can easily just eat it as a side, just as is, right out of the pan. Add more liquid to the pan if you wish to make the curry with more moisture rather than a dry one like I present here.

 Ingredients:

• 1/2 oz (14 g) dried shiitake or mixed mushrooms
• 5 sun-dried tomatoes
• 3 tablespoons ghee or oil
• 2 large shallots, cut into thin strips or finely chopped
• 1 clove garlic, minced or crushed
• 28 oz (800 g) button mushroom, thickly sliced
• 2 teaspoons ground cumin
• 2 1/2 teaspoons ground coriander
• 1 to 2 teaspoons Kashmiri or other chili powder, to taste
• 1 teaspoon smoked paprika
• 1 teaspoon ground turmeric
• 1/2 teaspoon mustard powder
• 1/4 teaspoon cayenne
• 2 to 3 fresh red chilies, to taste, seeded and minced
• 1 small tomato, seeded and finely chopped
• 3 tablespoons tomato paste
• 2 tablespoons lemon juice, or to taste
• 1 teaspoon sea salt, or to taste
• small handful of fresh parsley, trimmed and chopped

Instructions:

• Soak the dried mushrooms and sun-dried tomatoes separately in hot water for 30 minutes. Drain, reserving a few tablespoons of the mushroom soaking liquid, and chop the sun-dried tomatoes. Set aside.
• Heat the ghee or oil in a large non-stick skillet over medium heat. When hot, add the shallots and garlic to the pan and stir until the shallots soften, about 2- 3 minutes.
• Turn up the heat to medium-high, add 1 to 2 tablespoons of water or the reserved mushroom soaking liquid, and stir in the fresh and soaked mushrooms. Cook until the mushrooms begin to brown on the edges. Stir in the spices and hot chiles, and fry for another minute. Add the tomato, tomato paste and sun-dried tomatoes, and stir to combine. Reduce the heat slightly and cook for another 8 to 10 minutes, adding a bit more water or reserved mushroom soaking liquid to the pan if the mushrooms begin to stick. For a drier curry, add less liquid to suit your preferences.
• Stir in the lemon juice, reduce the heat to medium, and cook for another few minutes. Stir in the salt and fresh parsley and serve as a side with fresh cooked white rice, flat breads, or with other vegetables.

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