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.