Lion’s Mane Korma
Lion’s Mane Mushroom Korma Recipe
It looks like there are loads of ingredients in this recipe but the key ingredients are the mushroom, onions, yogurt, garlic, ginger and turmeric everything else is there to make it more authentic.
Ingredients
(serves four)
500g Lion’s Mane mushroom
2 tbsp sunflower or vegetable oil
40g butter
1 onion, chopped
2 cloves of crushed garlic
A chunk of grated fresh ginger (about the size of a sugar cube) or 2 tsp of powdered ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
¼ tsp mild chilli powder
2 tsp caster sugar or mango chutney
200ml stock
100ml plain yogurt
Method
Heat 1 tbsp of oil in a large pan. Tear Lion’s Mane mushroom into bite size chunks and fry over a medium heat in the oil until the mushroom starts to brown. Using a slotted spoon remove the mushroom and set aside.
Add the remainder of the oil to the pan along with the butter and onion. Cook the onion for 5 to 10mins, stirring frequently until it begins to brown and look translucent. Now stir in the garlic, ginger and the spices and stir continuously for about a minute.
Stir in the mango chutney or sugar and stock, bring to a simmer and cook for 5 minutes.
Tip in the cooked Lion’s Mane pieces and yogurt. Simmer for 10 minutes stirring occasionally. Add a splash of water if it looks a bit thick.
Serve with some boiled rice or Nan with a skittering of toasted almond flakes or fresh coriander leaves if you are feeling posh.
Hope You Enjoy!
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