| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Schwartz, Schwartz1 |
4 |
servings |
INGREDIENTS
| 1 |
oz |
Ghee or unsalted butter; (25g) |
| 1 |
tb |
Schwartz Medium Madras Curry Powder |
| 2 |
|
Cloves garlic – peeled and crushed |
| 3 |
tb |
Water |
| 1 |
lb |
Button mushrooms – cleaned; (450g) |
| 2 |
|
Spring onions – trimmed and chopped |
| 1 |
ts |
Schwartz Coriander Leaf |
| 1 |
ts |
Schwartz Sesame Seeds – toasted |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Heat the ghee or butter in a frying pan, add the Curry Powder and garlic
and cook gently for 1 minute. Stir in the water. Add all the remaining
ingredients and cook over a moderate heat, stirring continuously, for 1 -2
minutes, or until the mushrooms are just tender. Do not allow to overcook.
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