Brace for the first fiercely cold winter weekend with mugs of hot tea and lots of mini Mushroom Bunny Chows. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #curry #bunnychow

 

Mushroom Bunny Chows

Serves 4

 

Ingredients

20ml olive oil

10ml turmeric

10ml garam masala

10ml ground coriander

5ml ground cumin

10ml chilli powder

1 onion, sliced

2 punnets baby button mushrooms, halved

10ml tomato paste

cocktail bread rolls

 

Method

1 Heat the olive oil in a saucepan, add the spices and allow to sizzle over a low heat until aromatic.

2 Add the onion and sauté for 2 minutes, add the mushrooms and toss together.

3 Add the tomato paste, and season with salt and pepper. Add a bit of water if needed and simmer over a gentle heat until the mushrooms are tender.

4 In the meantime, cut the tops off the bread rolls and remove some of the bread from the centres.

5 Fill the bread rolls with the curried mushrooms. Serve immediately.

 

Cook’s tip: Mushroom curry is delicious served on pilau rice as well.