Mushrooms in a rich broth

Mushrooms in a rich broth

Anjum's Quick & Easy Indian
Lisa Linder

Much lighter than a curry, this has the same depth of flavour, perfect for a lighter meal. You do need a variety of mushrooms for their different textures and tastes; I avoid button mushrooms as they have little of either.

For the broth


Quantity Ingredient
20g dried mushrooms
2 tablespoons vegetable oil
1 tablespoon black peppercorns
2 black cardamom pods, (optional)
1 large onion, sliced
20g root ginger, roughly chopped, (peeled weight)
4 fat garlic cloves, roughly chopped
2 teaspoons tomato puree
350g shiitake mushrooms
1 litre vegetable stock or water
1 tablespoon tamari or dark soy sauce

For the spiced mushrooms

Quantity Ingredient
2 tablespoons vegetable oil
2 dried red chillies
1/2 teaspoon mustard seeds
12 fresh curry leaves
10g root ginger, julienned, (peeled weight)
350g mixed mushrooms, sliced or torn into large pieces
1 tomato, finely chopped
3/4 teaspoon ground cumin
freshly ground black pepper


  1. Start with the broth. Set the dried mushrooms to soak in 75 ml just-boiled water while you cook. Heat the oil in a large non-stick saucepan. Add the peppercorns, cardamom and onion and cook on a high heat until well browned on the edges, then add the ginger and garlic, reduce the heat and cook, stirring, for 30–40 seconds. Add the tomato purée, shiitake mushrooms and some salt and cook for a few minutes to get some colour on them. Add the stock and soy sauce. Strain the dried mushrooms, reserving the soaking liquor, and add the mushrooms to the pan with most of their liquor, leaving behind the dregs. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the stock has reduced by half. Leave to cool a little, then strain through a sieve, pressing on the solids to ensure that you have drawn out all the moisture. Discard the solids and keep the stock.
  2. Now for the spiced mushrooms. Heat the oil in a large, wide sauté pan. Add the red chillies and mustard seeds. Once the popping dies down, add the curry leaves and ginger and cook until the ginger has some colour. Add the mushrooms and a good pinch of salt and sauté until the mushrooms are golden and the water they release has dried up. Add the tomato, cumin and the mushroom broth and bring to a simmer. Season to taste with salt and black pepper and serve.
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