Roasted mushrooms with spiced curry leaf butter
Recipe by O Tama Carey of Lankan Filling Station
Serves 2
Two types of mushrooms – shitakes and black ‘cloud ear’ fungus – are drenched in spicy curry leaf butter.
1 teaspoon coriander seeds
½ teaspoon black peppercorns
1 teaspoon chili flakes
½ cup curry leaves
½ teaspoon salt
50g butter
¼ teaspoon turmeric
100g shiitake mushrooms
100g black ‘cloud ear’ fungus
Pre-heat oven to 210⁰C.
Toast coriander seeds, peppercorns, chilli flakes, ¼ cup curry leaves and salt in a small frying pan over medium heat until fragrant.
Transfer to a mortar and pestle and pound to a coarse powder. Add butter and turmeric and mix well.
Melt curry butter in an ovenproof frying pan over low heat. Add shiitakes and remaining ¼ curry leaves and toss to coat. Place frying pan in oven and roast mushrooms for eight minutes until tender. Remove from oven, mix through black fungus and serve.
