Charulata’s Homely Mushroom Curry
Nestled in the memories of home-cooked meals from a student flat in Bordeaux, this Mushroom Curry blends the earthy tones of mushrooms with the vibrant warmth of traditional spices. A dish versatile enough to accompany rotis or to grace a plate of pasta, it carries a hint of nostalgia seasoned with innovation—thanks to an unconventional twist of HP Sauce!
Prep: 20 mins
Serves: 4
Ingredients
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Mushrooms (Champignons de Paris): 300g, chopped
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Cinnamon Stick: 1, for a hint of warmth
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Freshly Ground Black Pepper: ½ teaspoon
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Bay Leaves: 2
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Ground Coriander, Cumin, and Turmeric: ½ teaspoon each
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Garam Masala: 1 teaspoon, the heart of the dish's “heat”
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Ground Cardamom: ¼ teaspoon
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Ghee (or preferred oil for a vegan option): 3-4 teaspoons
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Tomatoes: 2, chopped
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Red Onion: 1 medium, finely diced
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Fresh Paste: 1 teaspoon of pre-blitzed fresh garlic, ginger, green chilli, and coriander stems – handy to make a batch, adding in some olive oil and salt as it will keep well in the fridge.
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HP Sauce: 1 tablespoon, for tang
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Sea Salt and Lemon Juice: to taste
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Fresh Coriander: a handful, chopped, mixed in to finish
Method
The mushrooms, with their innate earthiness, form the base of this curry, while the spices, each measured and prepared with care, invite complexity and warmth into every bite. The unexpected addition of HP Sauce introduces a British twist to this otherwise simple Indian homestyle curry, offering a touch of sweetness and acidity that complements the robust flavour.
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1. Prepare the Base: In a deep stainless-steel pan, melt the ghee over a gentle heat. Introduce the spices and the fresh paste, stirring until fragrant. Add the diced onions and cook until translucent.
2. Build the Flavours: Mix in the chopped tomatoes and let them simmer until they meld into the spices, deepening the sauce’s texture and taste.
3. Incorporate the Mushrooms: Add the mushrooms and HP sauce, stirring well to coat them in the spice mixture. Cover and allow to cook on a low heat for about 10 minutes, letting the mushrooms release their juices and create a natural sauce.
4. Finishing Touches: Season with sea salt and a squeeze of lemon juice. Just before serving, stir in the fresh coriander for a burst of colour and freshness.
Suggested Pairing
I serve this curry hot, allowing the flavours to meld overnight for an even richer taste the next day. It pairs wonderfully with flatbreads, fluffy rice, or even as a bold sauce for pasta, making it a versatile choice for any meal.
This mushroom dish would pair well with a full bodied Bordeaux red - it's a bit feisty!
Wendy recommends Pimienta, a Malbec driven organic wine from Château Guibeau on Bordeaux's right bank. It even has a chilli on the label to show it's perfect for spicy dishes.