MUSHROOM CURRY FOR RICE RECIPES

Name: Easy Mushroom Curry Over Rice
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 small box of beach mushrooms (white and brown beach mushroom); 3 fresh shiitake mushrooms (remove the ends and finely sliced); 3 button mushrooms (sliced); 1/2 red onion ( , chopped); 3 tbsp. vegetable cooking oil (, divided ); 100 g golden curry paste ( , around half box); 3 servings steamed rice; 2 eggs (, well whisked (optional))

EASY MUSHROOM CURRY OVER RICE | CHINA SICHUAN FOOD

Easy Mushroom Curry Over Rice | China Sichuan Food image

Super easy mushroom curry over rice. Great idea for quick meals.

Provided by Elaine

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 8

Ingredients

1 small box of beach mushrooms (white and brown beach mushroom)
3 fresh shiitake mushrooms (remove the ends and finely sliced)
3 button mushrooms (sliced)
1/2 red onion ( , chopped)
3 tbsp. vegetable cooking oil (, divided )
100 g golden curry paste ( , around half box)
3 servings steamed rice
2 eggs (, well whisked (optional))

Steps:

Prepare all of the ingredients.
Heat oil over pan and fry chopped red onion until aromatic. Place the mushroom in and fry for 1 or 2 minutes until well softened.
Add curry paste and 3 cups of water. Simmer to boil and heat for another minute until well thickened.
Fry the whisked egg based on your own preference.
Top this vegan curry with steamed rice or noodles and fried eggs.

Nutrition Facts : Calories 310 kcal, CarbohydrateContent 8 g, ProteinContent 8 g, FatContent 28 g, SaturatedFatContent 20 g, CholesterolContent 164 mg, SodiumContent 68 mg, FiberContent 2 g, SugarContent 4 g, ServingSize 1 serving

MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES

Mushroom curry recipe | Jamie Oliver mushroom recipes image

With great texture and bags of flavour, this meat-free curry makes a superb, comforting autumn dish.

Total Time 45 minutes

Yield 4 to 6

Number Of Ingredients 17

Ingredients

500 g mixed mushrooms (portobello, chestnut etc)
2 cloves of garlic
5 cm piece of ginger
1 onion
½–1 fresh red chilli
500 g ripe mixed-colour tomatoes
groundnut oil
1 teaspoon turmeric
1 teaspoon fenugreek
1 heaped teaspoon black mustard seeds
1 heaped teaspoon medium curry powder
1 tablespoon mango chutney
1 x 400 ml tin of light coconut milk
30 g paneer
400 g brown basmati rice
2 limes
1 bunch of fresh coriander

Steps:

1. Preheat the oven to 200°C/400°F/gas 6.
2. Roughly chop some of the mushrooms, keeping the smaller ones whole and tearing up the rest. Tip into a large casserole dish and toast on the hob over a medium heat for 5 to 8 minutes, until nutty and really golden.
3. Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
4. Add all of it to the pan except the tomatoes, then add 1 tablespoon of oil and the spices. Toss for 2 minutes, or until the spices are toasted and it’s smelling lovely, stirring continuously.
5. Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
6. Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
7. Meanwhile, cook the rice according to the packet instructions.
8. Taste and season as required, adding a little lime juice if needed.
9. Spoon the curry over the rice, then roughly chop the coriander leaves and scatter over the top. Cut the remaining lime into wedges for people to squeeze over the top.

Nutrition Facts : Calories 411 calories, FatContent 22.4 g fat, SaturatedFatContent 15.4 g saturated fat, ProteinContent 10.8 g protein, CarbohydrateContent 43.8 g carbohydrate, SugarContent 11.9 g sugar, SodiumContent 0.19 g salt, FiberContent 5.4 g fibre

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