Asian and European chefs love mushrooms for the extra oomph they give to a dish with their unusual textures and distinctive flavours. Besides sauteing with veggies, there’s plenty you can do with these delicious fungi, which also have a host of health benefits. Christina Tan, former cafe owner, shares her three favourite ways of cooking mushrooms − with a light and healthy twist.
Mushrooms Soya Curry with Quinoa
With chewy criminis (Swiss brown and white button mushrooms) and the crunchiness of enoki, curry lovers will find this just as satisfying as the usual chicken or vegetable variant. Unsweetened soya milk replaces coconut milk, so you’re taking in much less fat and cholesterol.
Serves 2 | Prep Time: 30min | Total Time: 1hr
For the paste
1 stalk lemongrass
5 basil leaves
1 garlic clove
1 1cm thick slice of ginger
4 chilli padi
1 tsp sea salt
2 tbsp turmeric powder
1 tbsp coriander powder
1 tbsp grapeseed oil
100g mixed mushrooms (Swiss brown, white button, enoki)
1 cinnamon stick
Small handful star anise and cloves
2 cups organic unsweetened soya milk (more if you want a thinner curry)
2 cups water (to steam quinoa)
1 spring onion, chopped
1-2 stalks Chinese parsley, chopped
Black pepper to taste
1. Blend paste ingredients with mortar and pestle.
2. Fry paste on low heat till fragrant.
3. Add mushrooms and spices to paste and stir-fry lightly on medium heat. Add soya milk when mushrooms are half cooked.
4. Simmer curry on low heat. While waiting for it to be done, combine quinoa with water in rice cooker and steam for 30 minutes.
5. Once quinoa is ready, fluff up with a fork and serve with curry. Garnish with spring onions and parsley. Add pepper to turn up the heat if desired.
Nutrition Score Per Serving 467 kcal, 20.1g protein, 14.9g fat (1.3g saturated), 63.2g carbs, 9.6g dietary fibre, 0mg cholesterol, 983mg sodium, 434mg potassium, 2mg zinc