Have a can of button mushrooms in your pantry?

If you do then you need to try this mushroom recipe made with a tinned can of button mushrooms.

The mushroom curry is super quick to make and gives you the creamiest gravy all under 30 minutes.

And it’s one of the easiest vegan and vegetarian curries you will make.

A mushroom curry for any time.

This button mushroom curry was a part of clearing up my pantry and trying to create a quick meal at the same time.

I love how versatile the curry is, the creamy thick gravy made with coconut milk makes it a mildly spiced dish even kids can enjoy.

Don’t forget to stack up a few more extra cans of button mushroom because once you’ve made this recipe, it will be cooked regularly.

What to serve with canned button mushroom curry.

Mushrooms with their earthy texture can be a great option for your meatless meals especially if you cook them as they are. a perfect example is this creamy button mushroom curry.

• Serve with rice, here are a few rice dishes to try.
  • teriyaki chicken fried rice
  • Easy lemon rice recipe.
  • Sri Lankan Yellow Rice(turmeric rice)
  • vegetable fried rice(spicy).
  • A steaming bowl of white rice cooked over a stovetop.

• Other vegetarian side dishes to serve with creamy button mushroom curry.
  • coconut and beetroot salad(mallum)
  • Sri Lankan Beetroot Curry(vegetarian, vegan).
  • Pumpkin curry(Sri Lankan wattakka curry).
  • Spicy cabbage stir-fry(5 ingredients)
  • Sri Lankan green moong dal-coconut salad.
  • Parsley salad(sambol)with coconut.

• More ways to serve the easy mushroom curry.
  • Imagine this thick curry, topped over toast with a few more condiments like crunchy onions, tomatoes, and even a crispy fried egg.
  • Reduce the gravy, turn the mushroom curry into a dry dish, add a few chopped onions, and tomatoes to a flatbread, cheese it and you have an instant pizza.

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Frequently asked question: canned mushroom curry

• Can I use fresh button mushrooms?
  • Yes, you can.
• Can I use other types of mushrooms to make the curry?
  • Honestly, I have no idea, you might be able to make the same mushroom curry but there might be a change in taste and texture.
  • I would suggest only using button mushrooms for the recipe.

• Substitute I can use instead of coconut milk for the mushroom gravy?
  • You can use any type of cooking cream out there, a tablespoon or two would do. 
  • But I find using coconut milk and reducing it into a thick consistency is how you make a good mushroom gravy. 

 Utensils and appliances

Chopping board and knife.

Wooden spoon

Skillet or a medium-sized frying pan.

More mushroom recipes!

Garlic butter oyster mushroom

hot butter mushroom(fried mushrooms).

Sauteed Mushroom and onions.

Mushroom-peas masala curry

baked lemon chicken mushroom in coconut milk.

chickpeas, pumpkin and mushroom curry(vegan, vegetarian).

Storing – use glass containers with a lid to refrigerate as plastic will stain due to curry powder. consume within 48 hours.

Freezing- avoid freezing.

Heating- you can either warm it over a stove or use the microwave. make sure to use a microwave cover as the curry will splatter.

Stop food waste by- goes well with any type of morning breakfast eggs and potatoes. 

RECIPE DIFFICULTY-EASY

How to make mushroom curry.

The ingredients mentioned below use standard measuring cups and spoons.

Ingredients to cook the mushroom curry

2 tablespoons of oil

1 medium-sized onion sliced fine

A sprig of curry leaves

2 cloves of garlic sliced fine

2 cardamom pods slightly bruised

1 can of button mushroom

1/4 teaspoon of turmeric powder(1/2 teaspoon if you are using two cans of mushroom)

1/2 teaspoon of curry powder(1 teaspoon if you are using two cans of mushroom)

1/2 teaspoon of chilli powder( increase or reduce as per your need)

1 small tomato sliced(if it’s a medium-sized tomato, half would do)

1 tablespoon of tomato sauce

1/2 cup of coconut milk

Salt to season

Method

Open the can of mushrooms, drain and cut each mushroom in two.

Place a pan or skillet over medium heat.

Pour in the oil(2 tbs) and gradually add curry leaves( a sprig), onions(1 medium), garlic(2 pods), and cardamom(2) into the pan.

Cook the ingredients until the onions turn brown on the edges.

3-5 minutes.

Add the mushrooms into the pan and cook them until they turn golden brown.

5 minutes.

Add in the turmeric powder(1/4 tsp), curry powder(1/2 tsp) and chilli powder(1/2 tsp).

Combine with the mushrooms and cook for a few minutes(3 minutes).

Finally, add tomatoes(1 small tomato) and tomato sauce(1 tbs), and season with salt.

Continue to brown the mushrooms over medium heat.

Pour in the coconut milk(1/2 cup)and slow simmer until you have a thick gravy.

Serve warm.

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It’s free and on the blog, for you to try anytime.

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