Coronation Mushrooms
Indulge in the rich and aromatic flavors of Coronation Mushrooms, a unique vegetarian twist on the classic British coronation chicken. This recipe celebrates button mushrooms sautéed to perfection and bathed in a luxuriously creamy, spiced sauce infused with Madras curry powder, mango chutney, and a touch of lemon juice for brightness. Ground almonds add a nutty depth, while Greek yogurt and heavy cream create a velvety texture. Quick and easy to prepare in just 35 minutes, this versatile dish is perfect as a side, served over fluffy rice, paired with warm naan, or even as a flavorful topping for baked potatoes. Elevate your weeknight dinners or special occasions with this effortlessly elegant recipe, bringing a burst of exotic flavors to your table!
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Recipe Information
Ingredients
- 400 g Button mushrooms
- 20 g Unsalted butter
- 1 tbsp Olive oil
- 2 medium Shallots
- 2 small Garlic cloves
- 2 tsp Madras curry powder
- 1 tbsp Tomato paste
- 50 g Ground almonds
- 150 ml Vegetable stock
- 2 tbsp Mango chutney
- 120 g Greek yogurt
- 60 ml Heavy cream
- 2 tbsp Fresh parsley
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 tbsp Lemon juice
Instructions
Clean the button mushrooms with a damp cloth and cut them into quarters. Set aside.
Finely chop the shallots and mince the garlic cloves.
In a large skillet, melt the unsalted butter with the olive oil over medium heat.
Add the chopped shallots and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the Madras curry powder and tomato paste to the skillet. Stir well and cook for 1-2 minutes to release the spices' aroma.
Add the ground almonds and vegetable stock. Mix until combined and simmer for 5 minutes to thicken slightly.
Stir in the mango chutney, Greek yogurt, and heavy cream. Mix gently to create a smooth, creamy sauce.
Add the quartered mushrooms to the skillet, ensuring they are well-coated in the sauce. Cook for 8-10 minutes, stirring occasionally, until the mushrooms are tender and evenly cooked.
Season with salt, black pepper, and lemon juice. Stir well and taste, adjusting the seasoning if needed.
Remove from heat and garnish with freshly chopped parsley.
Serve warm as a side dish, over rice, with naan bread, or as a topping for baked potatoes.
Nutrition Facts
Calories |
277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 436 mg | 19% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 9.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 603 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
