I recently found these amazing mushrooms at the market and took them home as a challenge. First I made a mushroom biryani, but that will need to be a post for another time -- we were too hungry to wait and photograph the food! I then made the vivid Mushroom Emerald Curry you see here.
I have been eating more iron-rich food because I was recently diagnosed with iron deficiency, after getting an awful flu last month. Along with my supplements, my mission is to get as much iron as I can in the freshest form. We've been eating a lot more spinach!
Combining spinach and mushrooms is popular in the western world, as on pizza, in omelettes and quiches, etc. In Indian food, you rarely see spinach and mushrooms combined. Indian food often combines spinach with peas, potatoes, or paneer (that's Indian cottage cheese). From my kitchen in Seattle -- the "Emerald City" -- you are likely to see fusion like this Mushroom Emerald Curry. Enjoy!
What follows is an approximation of what amounts I used for various ingredients -- Indian food is best if you taste as you go, and make it to your tastes!I used:
a handful of king oyster mushrooms, thinly sliced
a handful of brown and white shimeji mushrooms, also called beech mushrooms
1 big bunch of spinach, chopped in a food processor
ground cumin
garam masala
curry powder
finely chopped onion, garlic, and ginger
red chili powder
1 large black cardamom pod
a few big green chilies
spoonful of olive oil
half a spoon of sugar
salt to taste
fresh cilantro leaves to garnish
My method:1. On medium, heat some oil.
2. Cook the onion with garam masala and cumin until slightly browned, not burnt.
3. Add the garlic, ginger, chilies, and cardamom, and let them cook until slightly tender.
4. Add the mushrooms, salt, and chili powder, and cook for a few minutes.
5. Add the spinach, sugar, curry, salt, and a little water, and cook on medium-high heat.
The secrets to preserving the beautiful emerald color are: not covering it while you cook, using the higher heat for a shorter time, and adding that bit of sugar.
Serve hot, with your choice of rice, paratha, roti, or naan!
13 comments:
This looks delicious and beautiful! I love the rich green color.
All that green has to be good for you MPG...looks delicious...this one's going on the "to do" pile. Cheers
I have never tried cooking with mushrooms like these... I'm hungry and curious now! :)
i have to admit , this is very original. Also mushroom biryani, I've never tried it. Being meat eaters, max i go for ( besides the non veg)is veg biryani ( although my mom makes a wicked masoor biryani), but mushroom biryani sounds brilliant. And so is this emerald mushroom. Like u said,i've always gone for the paneer, n peas variation with palak, but this looks fabulous. When u're veg you get so creative with the options u have. I would've never thought of this. The pictures are also very tempting. Nice job girl !!!
Laylita - The color definitely makes it more appealing. Hence, I try my best to preserve the green, it also preserves the nutrients! Thank you for stopping by!
Peter G - Yes, I am hoping it will do me a lotta good. In fact, I have been eating so much spinach, I feel better already :) Thanks!
Patricia - Come get it ;)
Kajal - Thanks lady! Yes, I try to do a lot of different things with mushrooms as they pretty much blend into many flavors. Actually, I think it was hard to photograph the cooked dish, and I am still not 100% satisfied, but your seal of approval makes me feel bit better now ;)
Sounds wonderfully healthy and spicy! I am quite jealous that you have access to Pikes Place. I shop at Metropolitan Market which is pretty nice but nothing beats Pikes Place.
that looks gorgeous and tasty...esp with nan...thanks for sharing.
LisaRene - Thanks & it's true nothing beats PPM, but honestly I don't get there as often as I'd like either. I find a lot at Ballard market :)
Taste Memory - Thanks a lot for stopping by!
love the pics
Sounds like a healthy yummy food. I never know what to do with mushrooms:), so thanks for giving me an idea. Great site!
Frantic Foodie - Thank you!
Farida - I am glad! You can do lots of things with mushrooms because they are so versatile - they can soak up lots of different flavors and are available year round.
I see these mushrooms at the Asian market all the time, but they are just labeled as "white" and "brown" mushroom. Now you've got me thinking more about the names of these and will surely try your curry.
White on rice couple - Thanks :) I think the problem is that multiple names are used for the same mushroom, and some farms also create their own brand names for different varieties...sounds crazy doesn't it! When it doubt ask the guys at the market.
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