Curried Mushrooms
Spoon these savory mushrooms over freshly steamed rice and serve with
baked or grilled chicken or fish. Try them sometime with tandoori-style
chicken.
Makes 6 to 8 servings
3 tablespoons butter
1 small onion, finely chopped
1 bunch (6 to 8) green onions, (scallions), white and light green parts
only, thinly sliced
1 or 2 cloves garlic, minced
1 pound fresh full-flavored assorted mushrooms, stems trimmed, thickly
sliced or quartered
¼ cup golden or dark raisins, plumped in boiling water to cover and
drained
1 tablespoon hot curry powder, or more to taste
3 tablespoons chopped fresh parsley
3 tablespoons chopped peanuts
Melt the butter in a large heavy skillet over medium heat. Add the
onion and green onion and cook, stirring, until just translucent, 2 or
3 minutes. Add the garlic and cook, stirring, 1 minute. Add the
mushrooms and cook, stirring or tossing from time to time, until
golden, 5 to 6 minues. Stir in the raisins and curry powder. Cook,
stirring, about 1 minute, so that the curry powder will release it
flavor. Stir in the wine and cream. Season with salt and pepper.
Cook the mixture over medium heat until the liquid thickens into a
creamy sauce, 5 to 6 minutes. Stir in the parsley. Serve very hot,
garnished with the peanuts if you like. Here go the simple curried
mushrooms cooking recipes.
Variation: replace the sliced onions and green onions with 1 cup small
boiling onions, boiled in water to cover for 1 minute, drained, and
peeled; or 1 cup thawed frozen baby onions.
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