Butter garlic mushroom curry is an easy vegetarian main combining the earthiness of mushrooms with flavours of garlic in a creamy curry sauce.
Don’t you think, the way we overlook mushrooms is absolutely criminal? I have a couple of friends who hate mushrooms but aside from those loons I haven’t met or known anyone who doesn’t like mushrooms. Then why do you think when it comes to getting our main courses settled, mushroom is often forgotten in the way-side. These flavourful morsels need to be given the due diligence.
I urge you to bring the mushroom back and I believe the easiest and the most sinfully delicious way to do that is to have my butter garlic mushroom curry. It’s a perfect melange of earthy mushrooms, rounded garlic and a beautiful curry sauce. A match made in heaven.
THE VIDEO OF BUTTER GARLIC MUSHROOM CURRY:
I have purposely left the mushrooms in hefty chunks. Leaving them like that rather than going for even slicing actually retains much more of the texture of the mushroom. Plus, it also come about as more satisfying since there is a good meaty bite to them. I have used a mixture of buttons and portobellos. You can do the same. In the recipe I am going to mention only button mushroom to make it easier to replicate in taste and results.
Also in the recipe I am using clarified butter or ghee, since it’s more heat stable. If you feel like using butter instead I have mentioned the workaround in the video and also in the recipe notes. So check that out. The video instruction is absolutely easy; give it a watch and then we will have a chat.
So was the video useful? Let me know in the comments below how I can make them more worth your while. I am all ears. Please like this video if you want to see more of such content and subscribe to my Youtube channel for free. You will get updates twice a week about the latest recipes the moment they are out. You can do it from right here by clicking the button below.
DO YOU FORAGE? WOULD YOU CULTIVATE?
Throughout the time I was making the video, Manish and Puchi seem to be everywhere. And they were creating a ruckus. And when I was snapping the pictures, Simba was too excited by the wicker basket. So he paid a lovely visit. As you can see he has grown a bit from the last time you saw him. He was just 40 days old the day I had shared my recipe for creamy pasta with shrimp. His pictures are there too.
I was watching an episode of Better Homes & Gardens on Youtube a couple of days back. Graham Ross was showing how we could cultivate our own mushrooms from a starter pack. It enthralled and intrigued the tinkering DIY-er/ gardener in me. So I have been looking out in the hopes of finding a similar solution in Bangalore. It will not be as easy as going in to a garden center for me though, like Ross suggested. None of my regular nursery haunts carry anything like that. So I am on the hunt. If you are in Bangalore and happen to know how I can go about growing mushrooms of my own, please let me know, I am all ears.
That brings me to another question. Do you forage for mushrooms? Have you ever? To be honest, I don’t trust my foraging skills. I am pretty sure I would poison myself and/ or my family. So I forage for mushrooms only in the grocery’s chiller section. I am happy to do that.
For this butter garlic mushroom curry, I have used some buttons and portobellos. Use cremini or champignon. They are just different names for the Agaricus bisporus. Honestly, to me, they are my workhorse mushrooms that give me tons of flavour for easy everyday cooking without breaking the bank. I love them in curries, simply sauteed or in soups and stews.
What are your favourite mushroom recipes? Share some. I am always looking for them.
So I hope you have a great time making this recipe. I believe it goes rather well with my Peas Pulao.
- 10gm Ghee
- 150gm Button Mushroom, caps only, quartered
- 20gm Ginger Paste
- 20gm Garlic Paste
- 10gm Tomato Paste
- ½tsp Turmeric Powder
- 1tsp Red Chillie Powder
- ½tsp Coriander Powder
- ½tsp Garam Masala Powder
- 15ml White Wine Vinegar
- 100gm Heavy Cream
- 250ml Water
- Salt, to taste
- Peppercorn, to taste
- Heat the ghee in a heavy bottomed skillet over medium heat. Once the ghee is hot, add the mushroom caps and saute them till they are browned. Takes about 5 to 8 minutes.
- To the pan now add in the ginger paste and the garlic paste. Stir to combine. Allow to become fragrant. Now add the tomato paste. Stir to combine as well. Follow that up with all the powdered spices.
- Once combined, deglaze the pan with white vinegar and after that add in the cream and the water. Bring the dish to a boil.
- After that, reduce the heat and simmer till the desired consistency of the sauce is reach. Season with salt and pepper to taste before serving hot along with flatbreads or rice.
This curry goes particularly well with my peas pulao.
If you are planning to use unsalted butter instead: add a few drops of oil along with the butter. This will stop it from burning.
Leftover hack: If you skip on the water completely, you can use this mushroom curry as a delicious spread/ topping for your sandwiches or burgers.
SHOW SOME LOVE TODAY:
Please let me know your thoughts on my butter garlic mushroom curry . Leave a comment below.
Sharing this recipe with your friends & family on Facebook, Pinterest, etc. makes everyone happy. 🙂
If you are looking for other mushroom recipes, here’s my one-pot mushroom pilaf and sumptuous crustless quiche to keep you happy.
And of course don’t forget to download your free copy of my coconut cookbook .
Thank you for reading.
Lots of Love,
This Recipe is Linked Up At:
Featured on Healthy Living Link Party at A Bountiful Love on 20/01/16.
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