Easy button mushroom(canned)curry with gravy.
A mushroom curry made under 30 minutes, I guarantee you will love.
We are using a can of mushroom to cook this quick mushroom coconut curry.
It’s super quick to make and has the creamiest gravy.
And it’s one of the easiest vegan and vegetarian curry you will make.
A mushroom
curry for any
meal.
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 its a mildly spiced dish even kids can enjoy.
Don’t forget to stack up on a few more extra cans of button mushroom because once you’ve made this recipe.
will be a staple curry recipes you will cook regularly.
A button mushroom
curry for your
meatless meals.
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.
When you cut them in half instead of the usual way of slicing them thin.
The thick gravy and the chunky feel of the mushroom make them almost feel and taste like meat.
3 ways to serve
the easy mushroom
curry.
1/ Imagine this thick curry, topped over toast with a few more condiments like crunchy onions, tomatoes, even a crispy fried egg.
2/ Reduce the gravy, turn the mushroom curry into a dry dish, add a few chopped onions, tomatoes to a flatbread, cheese it and you have an instant pizza.
3/ Add this kid-friendly curry into your rice and curry menu.
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.
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 into a thick consistency is how you make a good mushroom gravy.
Utensils and appliances
All you need to make this quick dish is your favorite skillet or a medium-sized pan.
More mushroom recipes!
Oyster mushroom-green bean stir-fry.
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.
How to make
mushroom curry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
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 you 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), 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), 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.
easy canned button mushroom curry with gravy.
Using canned mushrooms, let me show you how to make a button mushroom curry recipe that is super quick with a creamy gravy.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 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 you 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
Instructions
Open the can of mushrooms, drain and cut each mushroom into two.
Place a pan or skillet over medium heat.
Pour in the oil(2tbs) and gradually add curry leaves, onions, garlic, 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(1/4tsp), 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 and tomato sauce(1 tbs), season with salt and 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.
Made this recipe?
Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 175mgCarbohydrates: 6gFiber: 1gSugar: 2gProtein: 1g
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