We love Indian food and they often have a mushroom curry on the buffet table at our favorite Indian restaurants. This is a recipe I’ve been cooking for some time now. It was inspired by a recipe I saw in Neerja Matoo’s cookbook Kashmiri Cooking. I’ve made quite a few changes and below is how I prepare this dish. This is great with charcoal-grilled beef, lamb, chicken or your favorite curry recipe. This recipe is Atkins Induction friendly and suitable for Keto diets as well. Use coconut milk for an acceptable Primal-Paleo version.
2 c. mushrooms, wiped and cut into halves (leave whole if small)
2 T. butter, unsalted
2 oz. yellow onion, cut in thin slivers
2 cloves minced garlic
¼ tsp. cayenne pepper
Pinch black pepper
½ tsp. my Garam Masala spice blend
Pinch Sharwood’s red-label Tandoori Spice (or regular mild curry powder if unavailable)
2 T. chopped fresh cilantro
¼ c. heavy cream
¼ c. chicken or beef broth/bouillon (preferably homemade)
DIRECTIONS: Wipe mushrooms clean of any dirt with a soft, clean dish cloth or paper toweling. If you wash mushrooms, they do not saute as nicely. If washed and then stored in the fridge, they will get slimy and rot faster. Remember: dry mushrooms are delicious mushrooms. 🙂
Halve the mushroom if extremely large, otherwise leave whole. Set the cleaned mushrooms aside. Melt butter in a skillet. Add onion, garlic and spices and cook over medium heat for 2-3 minutes. Add mushrooms and continue to saute, stirring until mushrooms are done (about 3-4 more minutes). Lower heat, add bouillon and cream. Simmer on lowest heat possible to slightly thicken. Use your favorite plan suitable thickener if still not thick enough for your preference.
NUTRITIONAL INFO: Serves 4, each serving contains: (this only serves 2 for hubby and I, we love it so!) 119 calories 11.5 g fat 3.45 g carbs, 0.7 g fiber, 2.75 g NET CARBS 1.88 Protein 33.6 mg. sodium