Oyster Mushroom Masala
Oyster mushrooms absorb flavours brilliantly. They are used to delicious effect in this dish, inspired by the fresh, fragrant vegetable curries of Kerala in South India. Curry leaves add a lovely flavour and aroma – they can be found in some larger supermarkets and in Asian and Indian supermarkets – but if you can’t find them, leave them out and sprinkle the dish with a handful of fresh coriander leaves at the end. Eat with a dollop of yoghurt and flatbreads or poppadums.
- 250g grey oyster mushrooms
- 3 cloves garlic
- 2cm ginger
- 1 teaspoon coarse salt
- 3 large tomatoes
- 3 tablespoons oil
- 2 teaspoons black mustard seeds
- 10 fresh curry leaves
- ½ red onion, finely chopped
- ½ teaspoon turmeric
- ½ teaspoon chilli powder
- ½–1 green chilli, to taste
- 1 tablespoon lime juice
- Using a pastry or mushroom brush, clean the oyster mushrooms. Trim the stems and cut or tear
any large mushrooms into 4cm chunks.
In a pestle and mortar or small processor, crush the garlic, ginger and salt to a paste.
- Pour boiling water over the tomatoes and leave for 1 minute, then refresh under cold water and peel off the skins. Halve and deseed the tomatoes and chop them finely.
- Set a wide frying pan over a medium heat and add the oil. Add the mustard seeds and when they start to pop, throw in the curry leaves. Turn down the heat and add the onions. Stir and fry the onions until they are soft and starting to brown, then add the garlic-ginger paste.Cook gently for 30 seconds, before adding the turmeric and chilli powder. Cook gently for another 30 seconds then add the mushrooms, turning up the heat and tossing to coat them with the spiced oil. Let the mushrooms cook for about 2 minutes to absorb the spices, before adding the tomatoes.
- Cook for about 10 minutes, stirring now and again, until the mushrooms are cooked through but still retaining their shape. Stir in the lime juice then taste a little of the sauce. If you think it needs more heat, add a little more chopped green chilli and cook for a couple of minutes, then serve.
Recipe and photos by Otherwise for Wild Food UK