Mushroom Curry

MUSHROOM CURRY: We eat curry at least twice a week but this satay version I make from my head is hands down the winner. It is super quick to make and packed full of flavor. I don't cut the mushroom, I tear them up so they are more chicken like. I sauteed a large onion and garlic first, then add 1lb mushrooms and sauteed until they start to wilt down a little. The mushrooms need to keep their structure a little, sometimes I pulse oyster mushrooms in processor for a hamburger texture. To the mushrooms I add 1 TB curry powder (to taste) 2 TB tomato paste, 2 TB pure peanut butter (I discard the oil off the top of the jar) and 1 can coconut milk. Mix and heat through for a few minutes then thicken with a little corn starch and season with black pepper. Serve with brown rice, quinoa and greens. MUSHROOM CURRY: We eat curry at least twice a week but this satay version I make from my head is hands down the winner. It is super quick to make and packed full of flavor. I don't cut the mushroom, I tear them up so they are more chicken like. I sauteed a large onion and garlic first, then add 1lb mushrooms and sauteed until they start to wilt down a little. The mushrooms need to keep their structure a little, sometimes I pulse oyster mushrooms in processor for a hamburger texture. To the mushrooms I add 1 TB curry powder (to taste) 2 TB tomato paste, 2 TB pure peanut butter (I discard the oil off the top of the jar) and 1 can coconut milk. Mix and heat through for a few minutes then thicken with a little corn starch and season with black pepper. Serve with brown rice, quinoa and greens.

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