Sauteed Curried Mushrooms Recipes

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SUPERB SAUTEED MUSHROOMS



Superb Sauteed Mushrooms image

These mushrooms are the quintessential topping for all types of steak. Also excellent over baked potatoes. I have people calling me and asking me for the recipe even years after I have made them for them. They are that good!!

Provided by IrishMountainGirl

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
3 tablespoons butter
1 pound button mushrooms, sliced
1 clove garlic, thinly sliced
1 tablespoon red cooking wine
1 tablespoon teriyaki sauce, or more to taste
¼ teaspoon garlic salt, or to taste
freshly ground black pepper to taste

Steps:

  • Heat olive oil and butter in a large saucepan over medium heat. Cook and stir mushrooms, garlic, cooking wine, teriyaki sauce, garlic salt, and black pepper in the hot oil and butter until mushrooms are lightly browned, about 5 minutes. Reduce heat to low and simmer until mushrooms are tender, 5 to 8 more minutes.

Nutrition Facts : Calories 199.2 calories, Carbohydrate 5.3 g, Cholesterol 22.9 mg, Fat 19.2 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 375.7 mg, Sugar 2.5 g

SAUTEED ASPARAGUS WITH CURRIED TOFU AND TOMATOES



Sauteed Asparagus With Curried Tofu and Tomatoes image

This is a Deborah Madison recipe that my family enjoys. It's a visually striking dish, with the vibrant yellow tofu, sauteed asparagus green and the red tomatoes. We like this served with steamed rice. I always take the time to fuss over the tofu saute step, individually hand placing every square of tofu, but I'm obsessive like that. I know it doesn't need that kind of over - involvement to taste good. I also tend to peel my asparagus stalks if they show any signs of being tough or woody.

Provided by Chef Edlear

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 14

1 lb firm tofu or 1 lb extra firm tofu
salt and pepper
1/2 teaspoon sugar
1/2 teaspoon curry powder
1/4 teaspoon turmeric
2 tablespoons light olive oil
2 teaspoons light olive oil
4 garlic cloves, chopped
2 teaspoons ground cumin
1 small onion, minced
1/2 lb asparagus, tough ends trimmed and discarded, stalks cut into 3 inch pieces
red pepper flakes
4 roma tomatoes, diced
3 tablespoons chopped fresh cilantro or 3 tablespoons parsley

Steps:

  • Dice the tofu into pieces the size of sugar cubes.
  • Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
  • Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
  • Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
  • Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
  • Serve immediately.

CURRIED WILD MUSHROOM PâTé



Curried Wild Mushroom Pâté image

Categories     Mushroom     Appetizer     Sauté     Winter     Shallot     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 appetizer servings

Number Of Ingredients 11

5 tablespoons butter
1 1/4 pounds fresh shiitake mushrooms, stemmed, or crimini mushrooms, very coarsely chopped
1/2 cup chopped shallots (about 2 large)
2 garlic cloves, chopped
1 3/4 teaspoons curry powder
1/2 teaspoon ground cumin
1 cup roasted salted cashews
2 tablespoons olive oil
2 tablespoons finely chopped mixed fresh herbs (such as parsley, chives, and basil)
Fresh parsley or basil sprigs (optional)
1 French-bread baguette, cut into 1/2-inch-thick slices, toasted

Steps:

  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms, shallots, garlic, curry, and cumin and cook until mixture begins to brown and all liquid evaporates, stirring frequently, about 12 minutes. Cool.
  • Using on/off turns, finely chop cashews in processor. Add oil and blend to coarse paste. Add mushroom mixture and chopped herbs; blend in using on/off turns until mushrooms are coarsely chopped. Season with salt and pepper.
  • Spoon mushroom pâté into bowl. Cover and chill 4 hours. (Can be made 3 days ahead; keep chilled.)
  • Garnish pâté with herb sprigs, if desired. Serve with toasts.

SAUTEED CURRIED CORN



Sauteed Curried Corn image

This simple, spicy side dish goes great with most any American-style chicken, fish or meat. It's also a fantastic mixture to wrap up in your fajitas.

Provided by james

Categories     Side Dish     Vegetables     Corn

Time 17m

Yield 8

Number Of Ingredients 6

⅓ cup butter
½ cup diced onion
2 (15.25 ounce) cans whole kernel corn, drained
1 ½ tablespoons curry powder
1 ½ teaspoons garlic powder
salt and pepper to taste

Steps:

  • Melt butter in a large skillet over high heat. Add the onion and corn. Cook, stirring frequently until the corn begins to brown at the edges, about 7 minutes. Season with curry powder, garlic powder, salt and pepper.

Nutrition Facts : Calories 164 calories, Carbohydrate 22.1 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 5.1 g, Sodium 373.8 mg, Sugar 3.9 g

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