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Crispy Curried Mushrooms with a Curried Dip

Crispy Curried Mushrooms with a Curried Dip

Crispy coated mushrooms with a creamy dip subtly flavored with curry spices

Serves 4
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Herbs and Spices Required:
2 tbsp Mild Curry Powder
1 tsp Garlic Chips or 1/2 tsp Garlic Powder
2 tsp Black Mustard Seed

Ingredients:
24 small - medium mushrooms, washed and trimmed but left whole (stalks on)
3 oz / 75 g breadcrumbs
1 egg, beaten
5 fl oz / 1/4 pint / 150 ml sour cream
1-2 garlic cloves, crushed
1 tsp runny honey
salt and pepper to season

Herbs and Spices as listed above

Cooking Instructions:
Preheat oven to 180C /350F / gas mark 4

Combine breadcrumbs, garlic chips or powder, 1 tbsp of curry powder and salt and pepper seasoning in small plastic bag (or a bowl if bags not available).

Dip each mushroom in the beaten egg, then shake in the breadcrumbs to coat thoroughly. Place on a lightly oiled baking tray and bake for 30 minutes until the mushrooms are cooked.

Meanwhile, gently heat the mustard seeds and the remaining curry powder in a dry frying pan until the mustard seeds start popping and the curry powder turns aromatic. Combine the spices with the sour cream, garlic and honey in a bowl and serve as a dip surrounded by the hot mushrooms.


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