Magic Curried Mushrooms

Why did people in Ancient Egypt call mushrooms “the plant of immortality”? Did they truly believe that eating mushrooms would make them immune to human frailties, deceases, and ultimately, departing this world? Not really. They never had a chance to see for themselves because the pharaohs loved mushrooms so much that they declared it royal food, not to be consumed, or even touched, by anyone but the royal family. Well, the royal cooks had a hand in it, too, I imagine. Thus the pharaohs, who were considered “living gods,” were assured of an ample supply of mushrooms, and the concept of exclusivity was born (based on http://www.foodreference.com/html/art-mush-history417.html).

mush2

In time, belief in the mystical properties of mushrooms grew – well, like mushrooms! – to the extent that palaces and temples were adorned by mushroom-shaped columns covered by hieroglyphics extolling superior abilities and inhuman strength of mushroom-eaters. There is a theory that some of those pharaoh treats were made with “magic mushrooms,” or hallucinogenics, so no wonder all kind of weird stuff was happening there!

6b

King Louis XIV of France, the Sun King, the inventor of ballet, high heels, and absolute monarchy, had a more pragmatic approach. He ordered mushrooms cultivated and set aside special caves near Paris for this purpose. No “magic mushrooms,” only edible ones, but a variety of types and flavors, which has spawned an entire branch of French culinary art.

mushroom-05

So when I found some fresh beautiful mushrooms on sale at a farm store I frequent, I started looking for a recipe featuring mushrooms as a main ingredient rather than a welcome addition to meat, poultry, or other vegetables.

Psychedelia Smith Cook Book.

The one cook book I decided I was not going to use was this one!  OK, Beautiful People, I just couldn’t resist it.

crd mshrm 1.jpg

I started by sauteing some diced onions. I figured it couldn’t cause any harm since I’ve always known mushrooms and onions to be friends.

crd mshrm 2.jpg

Next, I sliced a couple of garlic cloves as thin as I could manage without adding fingers to them. The blurriness of this photo is due to helpful efforts of my cat Barmalei. As usual, he is under the table, nudging my elbow.

crd mshrm 2a.jpg

As the garlic and onions were getting a suntan together, it occurred to me to throw some curry leaves into the mix. Eureka! This channeled my thinking process in the direction of curry-related flavors and sent my feet in the direction of a cabinet where I keep Indian spices.

crd mshrm 3a.jpg

Forgive me, all my Indian food experts, but my hand picked a jar with Garam Masala on its own volition.  I suppose there is something magic in those mushrooms after all! Cumin, cinnamon, and paprika came into it by a conscious decision, and a pinch of salt was necessary.

crd mshrm 4.jpg

I thought it looked pretty good already, as my mushrooms were absorbing the flavors of spices together with their own juice. However, it was too brown for my taste. It needed a color accent, something fresh. So I threw some cilantro on top.

crd mshrm 5

It only took a few minutes for it to be ready, and I had a prefect accompaniment for my Sweet and Savory Black Bean Patties (to see the recipe, please click here).  It was just as good cold, as an appetizer, or warm on top of greens for lunch the next day. That’s magic!

INGREDIENTS

  • 1 lb fresh mushrooms cut in large chunks
  • 1 small onion or 1/2 large onion, diced
  • 2 – 3 garlic cloves, thinly sliced
  • 5 – 6 fresh curry leaves
  • A pinch of cinnamon
  • A pinch of cumin
  • 1/2 teaspoon Garam Masala (or any combination of spices you prefer)
  • A dash of red paprika
  • Salt to taste
  • 1/2 cup fresh chopped cilantro and more to garnish

PROCEDURE

  • Saute diced onions in lightly misted with oil deep frying pan or dutch oven.
  • Add sliced garlic and curry leaves. Saute on medium heat until onions are golden brown, garlic is translucent, and curry leaves are soft.
  • Add mushrooms, add spices, and mix. Cover and saute for a few more minutes until mushrooms are soft and brown. Stir occasionally.
  • Add chopped cilantro, mix, and turn off.
  • Served garnished with more cilantro.

Enjoy!

78 Comments Add yours

  1. Reblogged this on El Noticiero de Alvarez Galloso and commented:
    Love this. Thanks

    Liked by 2 people

    1. Thank you so much for reblogging, Senor Alberto, I am happy to hear from you.

      Like

      1. For me, a pleasure and honor. I love Mushrooms

        Liked by 1 person

      2. Very kind of you, Senor Roberto. I am sorry I have called you the wrong name before.

        Like

  2. Sowmya says:

    Great recipe. Interesting to read the stories attached to mushroom.

    Liked by 2 people

    1. Thank you so much for your kind comment, dear Sowmya.

      Liked by 1 person

  3. BERNADETTE says:

    So you came up with using all these novel flavors without a magic mushroom??? Brava!

    Liked by 2 people

    1. LOL Thank you so much, dear Bernadette! I don’t really need hallucinogenics to fly high; cooking, reading, dancing, and teaching suffice.

      Liked by 1 person

  4. Wil Robinson says:

    As always, Dolly, I do enjoy the history to go with the recipe.

    I’ve often made a sort of relish of mushrooms, onions, parsley with a lot of a seasoning called Spike (though I get the CostCo version in the BIG jar). I use it within spinach and feta omelettes. Recently my wife’s been making a similar add-on for pizza. She’s also dabbling with Indian spices. I think she’s gonna your recipe.

    Thanks so much for sharing the history, recipe, and photos.

    L-RD Bless, Keep, Shine. . .

    Liked by 3 people

    1. Thank you so much for stopping by and commenting, Will. I am interested in your Spike recipe – it sounds good.
      Many blessings to you and your family.

      Liked by 1 person

      1. Wil Robinson says:

        Spike. A long time ago I was able to find a product that went by the name of Spike. It’s just a blend of seasonings without salt. I haven’t seen it in a while, but started buying CostCo’s Kirkland brand No-Salt Organic Seasoning, which is a mix of 21 spices. It tastes very much like the Spike that I loved.

        Liked by 1 person

      2. Thank you, Will. I’ll have to look into it. I sometimes use Mrs Dash which is also a blend of several spices, but not 21.

        Liked by 1 person

  5. I love anything curried.

    Liked by 2 people

    1. I wish I could e-mail it to you, dear Susie.

      Like

      1. That would be amazing, but I am cooking for myself 😊

        Liked by 1 person

      2. Good for you, darling! You are so much more independent and self-sufficient than my cousin who lost her husband 3 weeks ago. She is so helpless in all areas of life that I have a full-time job now teaching her how to do everything, from sending and receiving e-mails to cooking anything other than boiling water for tea.

        Liked by 1 person

      3. My husband didn’t even know how to make coffee. I did everything from investments, garden, DIY, you name it, and I would attempt it.

        Liked by 1 person

      4. I sometimes think about what would happen if I go first, and I am older than my husband, so chances are I will. I also do everything. I guess he’d have to find himself another woman.

        Liked by 1 person

      5. That’s the last thing I would think about. Len always joked that with my figure I wouldn’t be on my own for long. Grieving consumes me.

        Liked by 1 person

      6. Not only your figure, but your lovely smile and your personality, dear Susie! Grieving is hard and it takes time, but you are handling it well, from what I can see. You are one strong lady!

        Like

      7. Thank you 😊 💓

        Liked by 1 person

      8. My pleasure, darling. 😻

        Liked by 1 person

  6. CarolCooks2 says:

    Wonderful recipe, Dolly… mushrooms deserve to be the star such a beautiful vegetable xx

    Liked by 2 people

    1. Thank you so much, darling.

      Liked by 1 person

      1. CarolCooks2 says:

        My pleasure dear, Dolly 🙂 x

        Liked by 1 person

  7. This sounds amazing! I love mushrooms!

    Liked by 1 person

    1. Thank you so much, dear friend; I am so pleased you like it!

      Like

  8. What an easy, and tasty, addition to the table!

    Liked by 1 person

    1. Thank you so much, dear Mimi!

      Like

  9. lifelessons says:

    I don’t eat mushrooms, but enjoyd reading about your preparation of them!. Recipes as literature.

    Liked by 2 people

    1. Is that a genre? If it is, then I am right there, I guess.

      Liked by 1 person

  10. Lots of flavors in this tasty combination. I can also see it served cold as an appetizer. 🙂

    Liked by 1 person

    1. You guessed it – my husband happily finished it cold the next day. Thank you so much, dear Ronit.

      Liked by 1 person

  11. Interesting background story.
    Unique with garam masala.
    One doubt.
    Adding a few green peas is ok?
    Thank you Dolly.
    Enjoyed reading

    Liked by 2 people

    1. I love garam masala and use it a lot, especially with vegetables. As to green peas, somehow in mind they don’t associate with mushrooms, but you can try and tell me about the results.
      Thank you so much, dear Philo!

      Liked by 1 person

      1. Thank you Dolly.
        Agree.
        Let my try and get back to you
        🙏🙏🙏

        Liked by 1 person

      2. I am looking forward to your experiment, dear Philo.

        Like

  12. It didn’t work for the Pharaohs did it? ‘spurned an entire branch of French culinary art.’ – should that be spawned?

    Liked by 2 people

    1. Thank you very much for catching it, Derrick! I am embarrassed; this is what auto-correct does to me. Will go fix it right away!

      Liked by 1 person

  13. GP says:

    Thanks for the idea, Dolly. I bought some mushrooms because they looked good but didn’t really have any plans for them. I’ll be air frying some chicken today, so these will accompany them!!

    Liked by 2 people

    1. Oh, I am so pleased that you have found my recipe helpful, GP! Thank you so much for stopping by and commenting, dear friend. I have to do some catch up on your posts; I miss reading them.

      Liked by 1 person

      1. GP says:

        You are welcome any time. But I have been very busy myself lately, so I completely understand.

        Liked by 1 person

      2. Besides being busy (midterm exams, students are running high anxiety), I am still struggling with my technology. But little by little, issues will get resolved. Be well, dear friend!

        Liked by 1 person

      3. GP says:

        And you as well, Dolly!

        Liked by 1 person

  14. Gailzehme says:

    That recipe is divine! My mouth was drooling every step of the way. 😍💫😋

    Liked by 2 people

    1. Thank you so much, dear Gail! It is magic, after all…

      Liked by 1 person

  15. Garfield Hug says:

    I love mushrooms and this sounds terrific.

    Liked by 2 people

    1. Thank you so much, sweetheart; I am so glad you like it.

      Like

  16. -Eugenia says:

    Beautiful post and I love curried mushrooms! I hope you are safe and well, Dolly!❤️

    Liked by 2 people

  17. Oh my, your recipe sounds intriguing, I love mushrooms, and thanks for the interesting history too!

    Liked by 2 people

    1. Thank you so much, dear Tiffany; I am so glad you like it.

      Like

  18. Lulu: “Our Dada says when he was little he used to say mushrooms tasted like dirt, but now he loves them. I guess maybe they just weren’t prepared properly when he was a kid!”

    Liked by 1 person

    1. You are so smart, Lulu girl!
      Our parents grew up on the Black Sea, where the only mushrooms were exported from the Baltic region already dried. Mama says they didn’t weigh much, but still were worth their weight in gold. We cannot imagine gold mushrooms, can you, Lulu?
      Meows and Purrs from The Cat Gang.

      Like

  19. Reblogged this on By the Mighty Mumford and commented:
    MI WIFE LIKES MUSHROOMS

    Liked by 2 people

    1. Thank you for reblogging, Jonathan. You can easily make this for your wife.

      Liked by 1 person

  20. purpleslob says:

    Oh, those exclusivite Pharoahs and Kings!! Thankfully, we don’t have to be royal nowadays!! I can almost smell those onions, and ‘shrooms!

    Liked by 2 people

    1. I wish I could e-mail them to you, my favorite purple person!

      Liked by 1 person

  21. Pam Lazos says:

    Wow, that sounds amazingly delish! And I love the history. I just watched “Fantastic Fungi” and they showed some little mushroom statues, not as big as the columns in your post. I had never heard of this before and how I hear about it twice in one week! 🙏💕

    Liked by 2 people

    1. I think Someone Up There is sending you a message, dear Pam. LOL
      Thank you so much for a lovely comment!

      Liked by 1 person

      1. Pam Lazos says:

        I think you are right!!🙌❤️

        Liked by 1 person

  22. jkaybay says:

    Psychedelia Smith made me laugh 😀

    Liked by 1 person

    1. I thought it was cool!

      Like

    1. Thank you so much for reblogging, dear Michael.

      Liked by 1 person

      1. :-)) You are welcome, Dolly! xx Michael

        Liked by 1 person

  23. Thank you, Dolly! A great recipe, which makes it possible for me coming back to mushrooms. As i child i was forced to eat so much mushrooms, so i cant see them again, over decades. But this recipe really sounds nice. King Louis XIV was the inventor of balett, and high heels? Lol Great to know!
    This immediately reminds me of the testimony of one of our cabaret artists. This explained the consequences of the French Revolution in such a way that one tried to make the nobles who had turned out too high more suitable to the people. A shortening of the neck with the Guilottine was thought too quickly here. 😉 Have a nice rest of the week, Dolly! Enjoy the day! Michael xx

    Liked by 1 person

    1. I like your comment about shortening necks, Michael. Have a wonderful weekend!

      Like

      1. Thank you, Dolly! Have as well a beautiful weekend! xx Michael

        Liked by 1 person

      2. Thank you, dear friend!

        Like

  24. masgautsen says:

    Wow, both delicious looking and interesting

    Liked by 1 person

    1. Thank you so much, dear friend!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s