This mushroom recipe was devised especially for those of you considering an end-of-summer holiday with a Kitchen Garden in tow.
We love to cook our mushrooms alfresco, with the wind and the nature and the British summer surrounding us… and hasn’t it been a good one!
In our Summer Lovin’ holiday blog post, we talked about the opportunities surrounding the summer holidays for your little ones, as well as documenting your own travels with the Kitchen Gardens – now’s the time for a one-pot, camping stove-friendly recipe you can knock up in one dish!
This is a simple one to choose because curry’s are all about the flavours intensifying around the coconut milk, in order to create the perfect consistency for however hot you like it. This means you can pop the ingredients in, let it simmer, add rice or naan bread (or both if you can) and munch away once you’re ready.. there’s no real ‘over-cooking’ with this one. So, if you’re in the middle of an impromptu dash into the cold sea, head back to camp when you like and this little dish will be ready to go!
YIELD: 4 Servings
PREP: 10 mins
COOK: 20 mins
READY IN: 30 mins
1 bouquet Classic Pearl Oyster Mushrooms chopped
1 tbsp olive oil
1 onion roughly chopped
1 large potato chopped into small chunks
1 aubergine trimmed and chopped into chunks
1/2 yellow summer squash trimmed and chopped into small chunks
2-4 tsp organic madras curry paste (depends how hot you like it)
150 ml vegetable stock
400 ml coconut milk
chopped coriander to serve
Heat the oil in a saucepan, add the onion and potato. Cover, then cook over a low heat for 5 minutes on your stove until the potatoes start to soften.
Throw in the chopped bouquet of Classic Oyster Mushrooms, the squash and the aubergine, cooking for about 4 more minutes.
Stir in the curry paste, pour over the stock and coconut milk. Bring to the boil, then simmer for 10 minutes or until the potato is tender.
Stir through the coriander and serve with rice or naan bread. Sit back on your blanket and enjoy the dish alfresco!