Indian-style Sautéed Mushroom Served with Curry Butter


3 tablespoons ghee or butter
1/2 teaspoon ginger-garlic paste
10 oz mushrooms, wiped with moistened kitchen paper
1 teaspoon garam masala powder
1 tablespoon lemon juice
fresh coriander sprigs


  1. Heat 1 tablespoon of ghee or butter in a shallow saucepan and fry the ginger-garlic paste for a few seconds.
  2. Add the mushrooms and saute until slightly browned. Remove from the heat and set aside.
  3. Heat the remaining ghee or butter in a separate pan and add the garam masala powder. Fry for just a few seconds and add the lemon juice.
  4. Sprinkle in the coriander and season with salt.
  5. Remove from the heat, cool and refrigerate until firm.
  6. Just before you are ready to serve, remove the butter from the fridge and bring it to room temperature.
  7. Re-heat the mushrooms and serve the curry butter separately on the side.

Makes 4 servings.

Source: Indian in Six

Grilled Portobello Mushrooms and Scrambled Eggs


2 large portobello mushrooms (75-100 g each), wiped clean
1/2 teaspoon vegetable oil
1/2 teaspoon unsalted butter
2 eggs
1 tablespoon freshly chopped herbs, such as basil, tarragon or chives
freshly ground black pepper


  1. Preheat the grill to high.
  2. Brush the mushrooms with oil and season with pepper. Grill for about 10 minutes, turning once, until tender.
  3. Meanwhile, melt the butter in a small non-stick pan. Whisk the eggs with a fork and season with pepper. Add to the pan and cook, stirring, over a gentle heat until lightly scrambled. Stir in the herbs and serve at once piled onto the mushrooms.

Makes 1 serving.

Source: GL Diet Made Simple