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Back from India, Tod is perfecting his fusion Indian recipes. Here is this morning’s brunch – a creamy curried mushroom sauce over toast. We’ve made this before, but this time Tod’s included some of the more esoteric Indian spices. The result is a rich, full-bodied flavour. If you don’t have these spices and seasonings at home, you can pare the recipe to turmeric, garlic & ginger which is simple and tasty on its own.

Tod’s Curried Mushroom Toast
serves 2
1 Tbsp dried kasoori methi (fenugreek leaf)*
3 curry leaves, dried or fresh
1-2 Tbsp butter or ghee
1/2 tsp black mustard seed
1/4 tsp cumin seed
pinch hing
1 tsp garlic, minced
1 tsp ginger, minced
20-30 button mushrooms, sliced
1/2 cup cream
1 tsp turmeric
salt and pepper to taste
Soak kasoori methi and dried curry leaves in hot water. Melt butter or ghee in skillet over high heat. Drop in cumin seeds, black mustard seed, and hing. When the seeds pop, put in the garlic and ginger.Reduce heat. Add the mushrooms and after they start to brown a little, sprinkle in some of the soaking water to help steam them. As they cook down, add turmeric, methi and curry leaf. When the mushrooms are cooked, pour in cream until you like the consistency of the sauce. Finish with salt and cracked black pepper. Serve over toast or use as a filling in a sandwich toaster.
* If you don’t have fenugreek leaf, use a pinch or two of fenugreek seeds along with the cumin and mustard seed.