50min 2 ppl
Mushroom Bhuna
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
180 kcalper person
Protein 6g
Carbs 12g
Fats 12g
About this dish
Chestnut mushrooms cooked down in a spiced tomato masala until almost dry — their natural umami depth absorbs the bhuna spices beautifully, creating a rich, meaty-tasting dish with no meat required.
Allergy Info
None
Diet Info
Vegan, Vegetarian
Ingredients
Fresh Produce
- Chestnut Mushroomshalved or quartered if large300 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Green Chillifinely sliced0.5
- Fresh Corianderroughly choppedsmall handful
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Ground Cumin0.5 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy frying pan
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Plate
Method
1
Halve or quarter the mushrooms. Finely dice the onion, mince the garlic, grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander.
Approx. 10 minutes
2
Heat 1 tbsp oil in a large heavy frying pan over high heat. Add the mushrooms in a single layer and cook for 6–8 minutes without stirring until golden. Season with a pinch of salt. Transfer to a plate.
Approx. 8 minutes
3
Heat the remaining 0.5 tbsp oil in the same pan. Add the cumin seeds and sizzle for 30 seconds.
Approx. 1 minutes
4
Add the onion and cook for 10 minutes, stirring frequently, until deep golden.
Approx. 10 minutes
5
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring constantly.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, and turmeric. Cook for 2 minutes.
Approx. 2 minutes
7
Add the tinned tomatoes. Cook on high heat for 8 minutes, stirring frequently, until very thick and the oil separates.
Approx. 8 minutes
8
Add the golden mushrooms. Stir to coat. Cook for 5 minutes, stirring often, until the sauce clings tightly to the mushrooms.
Approx. 5 minutes
9
Stir in the garam masala. Season with salt.
Approx. 1 minutes
10
Serve scattered with fresh coriander.
Approx. 1 minutes
