I admit I was rather skeptical about serving apples and raisins with mushrooms, but I was pleasantly surprised indeed. Such a delightful blend of flavors - so earthy, and the addition of yogurt tempers the spices. The inclusion of dried mushrooms here adds a slightly chewy texture that is pure joy for mushroom lovers. I have made this dish twice already. The first time around I was foggy headed and missed the yogurt step and used some water instead. Either way, you can't go wrong with a spicy mushroom curry. Serve with rice and an Indian dal for an especially satisfying meal that even your carnivorous friends will enjoy.
I also made a delicious and super simple dip with 4 teaspoons of the Pacific blend of seasoned mushrooms combined with a cup of cream cheese. Just perfect with veggies and peta breads.
Mughal Mushroom CurryMore mushroom dishes from Lisa's Kitchen you are sure to enjoy:
Adapted from Silk Road Cooking by Najmieh Batmanglij
4 tablespoons of butter, ghee, or oil
1/2 cup of raw, unsalted cashews, broken into bits
1/4 cup of raisins
1 green apple, peeled and sliced
1 medium onion, thinly sliced
1 clove of garlic, minced or crushed
1 teaspoon of coriander seeds
1 inch piece of ginger, peeled and finely chopped or grated
small handful of dried curry leaves
2 - 3 fresh green chilies, seeded and finely chopped
4 - 6 sun-dried tomatoes, soaked in hot water for 20 minutes and drained
1/4 cup of dried mushrooms, soaked in hot water for 20 minutes and drained (I used the organic mushroom medley)
1 - 2 teaspoons of Pacific blend seasoning
1 pound of fresh mushrooms (I used portobellos)
2 stalks of celery, chopped
2 teaspoons of sea salt
freshly cracked black pepper to taste
2 teaspoons of curry powder (or a dash of asafetida, 1/2 teaspoon of ground mustard powder, 1/2 teaspoon of fennel seeds, 1 - 2 green chilies, seeded and finely chopped, 1/4 teaspoon of ground cloves, 1/4 teaspoon of ground cardamom, a pinch of saffron, freshly cracked black pepper and 3 tablespoons of dried fenugreek leaves)
2 teaspoons of garam masala
1 large tomato, finely chopped
1 1/2 cups of yogurt
2 teaspoons of cornstarch, dissolved in 2 tablespoon of water
fresh parsley or cilantro, chopped, for garnishing
In a wok, heat 2 tablespoons of the oil over medium heat. When hot, add the cashews and stir and fry until browned. Now add the apples and raisins and stir and fry for a minute or two. Remove with a slotted spoon and set aside.
In the same pan, heat another 2 tablespoons of oil over medium heat. Toss in the onions and stir and fry until translucent. Now add the garlic, coriander, ginger, curry leaves and chilies. Stir and fry for another minute or so. Add the mushrooms and celery and cook over medium-high heat for 5 minutes. Toss in the salt, mushroom seasoning, black pepper, curry powder, garam masala and tomatoes. Reduce the heat to low and cover and simmer for 10 minutes.
Gradually add the yogurt and cornstarch mixture to the mushrooms, stirring constantly. Simmer over very low heat for another 5 minutes. Garnish with the apple mixture, parsley or cilantro and serve warm.
Yields 4 servings.
Best Ever Mushroom Sauce
Chickpeas with Mushrooms
Shredded Paneer with Tomatoes, Chilies, Mushrooms and Chickpeas
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