Creamy Rogan Mushrooms

SERVES 2

0 MIN PREP

COOKS IN 10 MINS

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Tailored to Taste

A lovely, simple dish for lovers of mushrooms that uses the flavours of the meaty Rogan Josh sauce to their advantage. It needs a little cream to bring the whole thing together and I use whichever I have in the fridge or the one I will use the soonest so I have given both options. You can also add some peas in with the mushrooms and even some aubergines would work really well. Lovely with naan or rice.

Ingredients

1 tbs. vegetable oil and 2 tbs. ghee
1 packet The Spice Tailor Rogan Josh
350g assortment of mushrooms (I use fresh shitake, chestnut and oyster)
2-3 tbs. single or double cream
Salt and freshly ground black pepper to taste
Handful of fresh chopped coriander

Method

Heat half the oil in a large frying pan and lightly brown half the mushrooms. Pour into a bowl or plate. Repeat with the second half. Add the first half back in and stir in both sauce pouches. Bring to a boil and simmer for 4-5 minutes or until the mushrooms have released their water.
Meanwhile, pound the whole spices in the packet until fine or if you already have some garam masala, use ½ tsp of that and save these for another dish.
Stir in the cream, take off the heat, taste and adjust seasoning to taste. Stir in the coriander and serve with naan or rice.

Tailored to Taste

A lovely, simple dish for lovers of mushrooms that uses the flavours of the meaty Rogan Josh sauce to their advantage. It needs a little cream to bring the whole thing together and I use whichever I have in the fridge or the one I will use the soonest so I have given both options. You can also add some peas in with the mushrooms and even some aubergines would work really well. Lovely with naan or rice.

Ingredients

1 tbs. vegetable oil and 2 tbs. ghee
1 packet The Spice Tailor Rogan Josh
350g assortment of mushrooms (I use fresh shitake, chestnut and oyster)
2-3 tbs. single or double cream
Salt and freshly ground black pepper to taste
Handful of fresh chopped coriander

Method

Heat half the oil in a large frying pan and lightly brown half the mushrooms. Pour into a bowl or plate. Repeat with the second half. Add the first half back in and stir in both sauce pouches. Bring to a boil and simmer for 4-5 minutes or until the mushrooms have released their water.
Meanwhile, pound the whole spices in the packet until fine or if you already have some garam masala, use ½ tsp of that and save these for another dish.
Stir in the cream, take off the heat, taste and adjust seasoning to taste. Stir in the coriander and serve with naan or rice.

Keep this recipe for later

EMAIL ME A PRINT COPY

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