✨Masala Curry w/ Oyster Mushrooms
✨Masala Curry w/ Oyster Mushrooms 🍄🟫
Ingredients:
500g Oyster Mushrooms (cooked & marinated)
24oz of Small Potato’s (cut into bite size pieces)
2-3 cups Fresh Zucchini (cut into bite size pieces)
1bag frozen peas and carrots or 2-3 cups peas and chopped carrots
Optional: 2-3 chicken breasts (cut into bite size pieces)
Sauce ingredients:
Onion Paste: (100g onion, 1/2tsp minced or fresh grated Ginger, 1 heaping tsp or 4-5 cloves of Garlic. Mix in blender w1/4 cup water.)
Tomato Paste: (1/2cup or 70grams or 2small tomatoes or 1/3cup tomato purée, plus 1small can green chilies HOT; Mix in blender w1/4 cup water.)
3 Tbs Olive Oil
3 tsp Curry Powder
1/2 tsp Spicy Curry Powder
Dash of Chili Powder
1/2 tsp Garam Masala
1small Indian Bay Leaf
3 cups or 800ml Veggie stock or chicken stock (& more as needed)
2Tbs Parsley (finely chopped)
4Tbs plain Greek Yogurt
2-3Tbs Sour cream (optional)
Dash of Heavy Cream (optional)
More parsley for topping or green onion
Salt & Pepper to taste.
Directions for Curry Sauce:
Add 3Tbs Olive Oil to big pot or Dutch Oven, turn heat to Medium.
After oil is warm, Add in Onion Paste & Tomato Paste. Cook for 2mins.
Add in veggies & stock. (zucchini, carrots, peas, potato’s, & veggie or chicken stock.
Mix in Spices: (3 tsp Curry Powder, 1/2 tsp Spicy Curry Powder, 1/2 tsp Garam Masala, Dash of Chili Powder, 1 Small Indian Bay leaf, & 2 Tbs Fresh chopped Parsley.)
Let sauce cook, settle into itself and reduce for about 25 mins. Or until desired thickness and the potato’s are done. Tip: only leave the bay leaf in for 5 mins then fish it out.
While Sauce is cooking & settling into itself, Sauté the Oyster Mushrooms (recipe in different blog post) and cook Marinated Chicken.
After veggies are done. Turn off heat. Add in 2-3Tbs sour cream, 4Tbs plain Greek yogurt & Dash of Heavy Cream, cooked mushrooms, and cooked chicken! Or leave the chicken out of the sauce and just put it on top or on the side!
Note: If Vegan, Chicken, sour cream, heavy cream are all optional.
Top with parsley or green onion and serve HOT with rice. (Use round measuring cup to get a “ball” of rice.)
Store separate from rice in fridge.
Chicken Marinade:
3/4 cup plain Greek yogurt
1 1/2 Tbs Lemon Juice
3Tbs fresh grated Ginger (or minced ginger or ginger paste)
2tsp Garam Masala
1tsp ground Cumin
1tsp ground Coriander
1/2tsp Turmeric
Note: Instead of cumin, coriander, and turmeric; you can just use
2 1/2tsp Curry Powder (which usually includes all three).
1 to 1 1/2 tsp smoked paprika or Kashmiri Chili
1 1/2 tsp Salt (kosher)
Chicken Cooking instructions:
Add 1Tbs Olive or Avocado oil & 1 1/2Tbs Butter or Ghee to pan or cast iron med-high.
Somewhat get off the excess marinade and leave in bowl for mushrooms as you add chicken to the pan. Sear chicken 2-3 mins on each side. Cook in batches, set aside.
Add into Curry Sauce at the end!
Use what’s left of marinade on sautéed mushrooms!
Let mushrooms recook with the marinade, in the same pan you cooked the chicken in, for 1-2 mins, till marinade has soaked in and cooked a bit and mushrooms are again somewhat crispy!
Add mushrooms into Curry!
Note: You can cook the chicken the day before then add into veggies & sauce! Also cook mushrooms while you cook chicken. Then cook mushrooms again with the marinade, before adding into veggies & sauce!
Main picture is not mine yet. I will upload my picture this evening!
✨French Toast With Lions Mane Powder✨
✨French Toast With
Lions Mane Powder✨
Ingredients:
Single Batch 2-3people
2 Tbs Butter
2 Tbs Sugar (1Tbs Cane Sugar, 1Tbs Brown Sugar)
1/4 cup Heavy Cream
1/2 tsp Cinnamon
1/2 tsp Lion’s Mane Decoction Powder
3 Large Eggs
1 tsp Vanilla Ext.
1 Pinch Salt
3/4 cup Whole Milk
Double Batch 4-6People
4Tbs Butter
4 Tbs Sugar (2Tbs Cane Sugar, 2Tbs Brown Sugar)
1/2 cup Heavy Cream
1 tsp Cinnamon
1 tsp Lion’s Mane Decoction Powder
6 Large Eggs (add 3 the mix, then add the other 3.)
2 tsp Vanilla Ext.
2 Pinches Salt
1 1/2 cups Whole Milk
Directions:
1. Melt Butter, add sugars and butter to large bowl.
2. Wait till butter cools a little then add in Heavy Cream. Wisk well.
3. Add Cinnamon and LionsMane Powder. Wisk Well.
4. Add Eggs 3 at a time, mix well between each set of 3.
5. Add Vanilla, salt. Wisk Well.
6. Add Whole Milk. sometimes a little more milk is needed if too thick at the end! ✨
Using Rhodes bread:
3 - White Loaves (make them the day before) then thickly cut the loaves.
Turn on oven to 200*F add in frozen loaves of bread in buttered bread tins. Let oven thaw the bread for 15mins.
After 15mins thaw, turn the oven down to 170* and crack open the stove, but Don’t take out the bread. 🍞
Let bread rise in the oven for around an hour to an hour 1/2. Till dough is 1/2-1inch above the edge of the bread tin.
Once risen, take them out of the oven and heat oven to 350*F.
Cook loaves for 24 mins.
Take out loaves and let them cool then warp them up for the next day! 💪
Note: cut loaves as close to cook time.
Sautéed Mushrooms w/Garlic✨
Sautéing mushrooms with garlic creates a simple yet Amazing Snack or Topping! Eat as is!… or Add to a Quesadilla, Pizza, Salad or Pasta! 🤤
1.) Start by pulling apart or cut the mushrooms into roughly even pieces to ensure they cook uniformly.
2.) Heat olive oil in a pan over medium heat. Add the shredded or cut mushrooms to the pan.
3.) Squish the mushrooms into the pan as they cook to get out the moisture. Sprinkle with salt to help release moister and bring out flavor. The more you squish the crispier they get. Add butter for flavor at this point if you like!
4.) Generously sprinkle Garlic Salt or Garlic powder, Salt & Pepper while cooking.
Optional: Sprinkle of Thyme
Sprinkle of Rosemary
4.) Cook the Mushrooms until they turn golden brown on both sides & develop a crispy exterior. Put on a plate when done to your liking & Enjoy!
💪🍄🟫✨
~Optional: I would like to Note: The mushrooms are Delicious without anything else! But, If you would like to, Finish off the mushrooms with a splash of soy sauce or fresh lemon juice when you add the salt and pepper to enhance the mushroom’s natural umami flavor!
This way of eating mushrooms is a favorite in My Home! My husband & Children love trying their best to eat them all before I can use them for a pizza or quesadilla or pasta! 😂
May the Mushrooms Show You The Way 🙃🌀🌿🍄🟫👌🏼✨
Lion’s Mane (No Crab) Cakes
✨Lions Mane (No Crab) Cakes Recipe 🍄🟫
INGREDIENTS
8 ounces lion's mane
1 large egg
⅓ cup gluten free panko or bread crumbs
¼ cup diced onion
¼ cup diced bell pepper diced, I used yellow pepper
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons chopped parsleyfinely chopped!
1 ½ teaspoons cajun seasoning
½ teaspoon garlic powder or one clove minced
½ teaspoon salt
black pepper to taste
1 tablespoon avocado oil, for cooking.
Cooking:
Use a veggie mesh bag or damp paper towel to wipe the 8 ounces lion's mane clean. I do not recommend washing it under direct water because it will absorb that water.
Pull apart the lion's mane in shreds. Put in a large bowl.
In a pan, heat the 1 tablespoon avocado oil on medium heat. Add the lion's mane.
Sauté the lion's mane for 5-8 minutes until it releases its water. Use paper towels to squeeze the lion's mane to remove all moisture. The drier it is, the crisper your crab cakes will turn out.
Put the cooked lion's mane into a large mixing bowl. Add 1 large egg, ⅓ cup gluten free panko or bread crumbs, ¼ cup diced onion, ¼ cup diced bell pepper, 2 tablespoons mayonnaise, 1 teaspoon Worcestershire sauce, 2 teaspoons chopped parsley,1 ½ teaspoons cajun seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper to taste. Mix well.
Form patties and place them on a large plate.
Heat the ½ cup avocado oil or Olive oil in a skillet. When the oil is hot, add the crab cakes to the hot oil.
Cook just under Medium for 4-5 minutes on each side until each side is golden. Remove from the pan with a spatula.
Serve hot.
Dipping Sauce:
In a small bowl, mix ¼ cup mayonnaise, 1 teaspoon sriracha, and ⅛ teaspoon salt, or just top the lion's mane crab cakes with sour cream.