No-Name-Yet Healthy Mushrooms (Curry; Miso)

My first attempt to make sauteed mushrooms with mostly turmeric for flavor, was real flop, and it has now been removed from this blog — which is why you won’t find it on this page any more.

Instead, let me suggest sauteeing the mushrooms in olive oil and some Sweet Curry Powder (which is not sweet, just not very hot). I chose Penzeys Spices Sweet Curry Powder because the first ingredient is turmeric and it also contains black pepper, but of course, you could add more black pepper to taste.

While using Sweet Curry Powder instead of turmeric doesn’t provide as much turmeric as if you used mostly turmeric, it tastes a LOT better!

But curried mushrooms do not go with everything…so I started to think again about what I could do to make a great sauteed mushroom dish that would go with most foods…and I came up with sauteed mushrooms and miso! It’s really good.  I don’t have the proportions down yet…but it’s something like 8 ounces of sliced baby portobello mushrooms sauteed in a little olive oil. Then before the mushrooms are fully cooked, pour into the pan a mixture of about 1/2 cup water and a tablespoon miso. Cool until the liquid evaporates and the miso has lightly coated the mushrooms.

Miso.  The darker the miso, the stronger the flavor. Try it you’ll like it!

Ingredients for sauted mushrooms with curry seasoning

1 tablespoon extra virgin olive oil

1 large white  onion, diced (approximately 1/3-inch dice)

2 1/2 teaspoons Penzeys Spice Sweet Curry Powder

freshly ground black pepper

1 tablespoon extra virgin olive oil

1, 8-0unce box  baby bello mushrooms , sliced (baby bello are baby portobello mushrooms)

pinch of hot red pepper (Note: Use a spoon, not your fingers to avoid possibly burning yourself when you touch your fingers to your eyes.)

salt, to taste, if desired

Optional additions to mix in

1  Smooth and Mild Garlic Flavor Cube I think this works quite well. Just mix a defrosted Garlic Flavor Cube in at the end so that the garlic won’t burn. I took a small (about 1/3-inch high cube) and defrosted it in the microwave and then added it to the cooked mixture of onions and mushrooms. It made the mixture a bit less grainy and more mellow. Very nice.

  • Note: If you are defrosting a small amount of food such as a Garlic Flavor Cube in your microwave, it’s a good idea to add something else to the microwave at the same time so that the microwaves have more food to work with. I just keep a half cup of water handy by the microwave and use it over and over for this purpose, as needed.

A squeeze of fresh lemon or lime juice  –  I added a 1/2 teaspoon lime juice after adding the Garlic Flavor Cube. I think I’ll add more next time because it was very nice.

Optional garnish to add on

fresh chopped cilantro (Of course, if you love cilantro, add a touch of green!)

Directions

Heat the olive oil (1 tablespoon) over medium heat in a large (10-inch), heavy non-stick skillet. When hot, add the onions and saute over medium heat, stirring occasionally. When the onions start to become translucent but still have crunch to them (about 8 minutes), add in the curry powder and black pepper; stir to mix; continue to cook over medium heat for 3 more minutes, stirring constantly. (This helps the spices mix and develops their flavor and it prevents the turmeric from tasting awful as it does – at least to me – when it’s raw/uncooked!).  Add a little oil or a little water, if needed, to keep the spices from burning. Remove the onion mixture from the pan and set aside.

Add the second tablespoon of olive oil to the pan (the pan from which you just removed the onions.) When the oil is hot, add the mushrooms. Stir to mix and continue cooking and stirring occasionally for about 10 minutes or until some of the mushrooms get a little brown at the edges.

Now add the onion mixture to the mushrooms in the pan. Add a pinch of hot red pepper and salt, to taste, if desired. Mix well and continue cooking, stirring constantly, for about 4 minutes.

How to use this versatile recipe

Add a few spoons on top of chicken, fish, tofu, eggs, and assorted grains. Mix some into greens and other veggies.

Enjoy and be healthy!

~Leni

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2 thoughts on “No-Name-Yet Healthy Mushrooms (Curry; Miso)

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