CREAMED CURRIED MUSHROOMS ON TOAST

Ingredients

• 1Kg portabellini and button mushrooms, or mushrooms of your choice

• 6 Tbsp olive oil, to drizzle

• 2 tsp mustard seeds

• 2 sprigs curry leaves

• 3 cloves garlic, peeled and finely grated

• 1/2 tsp cumin

• 1/2 tsp coriander powder

• 1/2 tsp ground paprika

• 1 tsp medium-strength curry powder

• 125ml fresh Ayrshire cream

• lemon juice

• fresh coriander or flat-leaf parsley, to garnish

Cooking Instructions

Wipe the mushrooms and cut them in half if they are very large. Heat the oil in a large pot and add the mustard seeds and curry leaves. When the seeds begin to crackle, add all the mushrooms and cook, over a medium-high heat, for about 10 minutes, or until the juices are running freely and the mushrooms are soft. Add the garlic and cook for another minute, and then add the spices and cream. Let the mushrooms bubble for a few more minutes. When the liquid has reduced and thickened slightly, the mushrooms are ready. Add a squeeze of lemon juice (just enough to give the dish a pleasant zing), dust with a whisper of paprika and serve immediately on hot toast, with a shower of chopped coriander or parsley.

#mushrooms #toast