Curried Mushrooms in a sweet and tangy sauce
Roasting vegetables and using it as a sauce is a fabulous way to have a deep rich suace yet with no unecessary additives. Start with a big batch of Mushrooms -marinated and roasted. Next - roast up veggies which includes baby carrots for the sweetness and green tomatoes for the tanginess. Blend up the roasted veggies to a smooth puree, bring it to a low boil and add mushrooms. Thats really it!
Servings: 8
Ingredients
- 1 lb Mushrooms button bite-sized
- 1 tbsp Curry powder
- 2 tbsp Oil
- 1 Red Onion
- 2 pods Garlic
- 1 Green Tomato
- 2 Red Tomatoes
- 10 Cherry Tomatoes
- 10 Baby Carrots
- 2 Green Chillies
- 1 Habanero optional
- Cilantro stalks
Instructions
- Take 2 cookie sheets; heat up an oven to 425 degrees
- Marinate the mushrooms with the oil and curry powder; Spread flat and evenly on a cookie sheet and bake for 10 mins until sizzling and crisp
- In another cookie sheet, spread all the remaining ingredients and roast for 10 mins; Cool and blend to a smooth sauce
- Take a large wok, add the sauce, salt and adjust the heat as needed
- Bring to a very low boil; add the roasted mushrooms and coat well
- This tangy and sweet mushroom dish is ready to be served with rice!