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