MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES
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
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- 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.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
- 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.
- Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
- Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
- Meanwhile, cook the rice according to the packet instructions.
- Taste and season as required, adding a little lime juice if needed.
- 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
MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD
Porcini mushrooms give this healthy soup a real umami flavour boost. Pour into a flask for a warming, low-calorie lunch that you can take to work
Provided by Sara Buenfeld
Categories Dinner, Lunch, Soup, Supper
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
- Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
Nutrition Facts : Calories 315 calories, FatContent 15 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 33 grams carbohydrates, SugarContent 17 grams sugar, FiberContent 9 grams fiber, ProteinContent 12 grams protein, SodiumContent 0.3 milligram of sodium
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SPINACH AND MUSHROOM FRITTATA RECIPE | ALLRECIPES
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Category Frittata
Calories 163 calories per serving
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
MUSHROOM CURRY RECIPE | JAMIE OLIVER MUSHROOM RECIPES
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 411 calories per serving
- Preheat the oven to 200°C/400°F/gas 6.
- 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.
- Meanwhile, peel and finely slice the garlic, ginger and onion. Trim and finely slice the chilli, then roughly chop the tomatoes.
- 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.
- Add the tomatoes, mango chutney and coconut milk, stir to combine and season well with sea salt and black pepper.
- Top with bits of the paneer and place in the oven. Cook for 30 minutes, or until all cooked through and gnarly.
- Meanwhile, cook the rice according to the packet instructions.
- Taste and season as required, adding a little lime juice if needed.
- 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.
MUSHROOM & POTATO SOUP RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Soup, Supper
Calories 315 calories per serving
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
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