Best 2 Winter Squash And Wild Mushroom Curry Recipes

Immerse yourself in a culinary journey with our tantalizing Winter Squash and Wild Mushroom Curry, a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable dish showcases the earthy notes of roasted butternut squash, complemented by an assortment of wild mushrooms sautéed to perfection. Simmered in a creamy coconut milk broth infused with aromatic spices, this curry promises a harmonious blend of textures and flavors.

Alongside this main course, explore a collection of equally enticing recipes. Embark on a culinary adventure with our savory Roasted Brussels Sprouts with Balsamic Glaze, where caramelized sprouts meet a tangy balsamic reduction. Indulge in the comforting goodness of our Creamy Mushroom and Spinach Pasta, a delightful fusion of earthy mushrooms, tender spinach, and a velvety cream sauce. Satisfy your sweet cravings with our decadent Chocolate Avocado Mousse, a luscious dessert that combines the richness of chocolate with the creamy indulgence of avocado.

These recipes offer a diverse culinary experience, catering to various dietary preferences. The Winter Squash and Wild Mushroom Curry caters to vegan and gluten-free diets, while the Roasted Brussels Sprouts with Balsamic Glaze is a vegan delight. The Creamy Mushroom and Spinach Pasta accommodates vegetarians, and the Chocolate Avocado Mousse is a gluten-free treat.

Prepare to embark on a culinary adventure that nourishes both your body and soul. Let these recipes guide you in creating a memorable and satisfying meal that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WINTER SQUASH AND WILD MUSHROOM CURRY

Winter Squash and Wild Mushroom Curry image

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Provided by David Tanis

Categories dinner, easy, lunch, quick, curries, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
1/2 teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish

Steps:

In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams

WINTER SQUASH AND WILD MUSHROOM CURRY

Winter Squash and Wild Mushroom Curry image

Categories Mushroom Squash

Number Of Ingredients 15

Ingredients

6 tablespoons vegetable oil
28 ounces butternut or other winter squash, peeled and diced into 1/2-inch cubes
1 coarse salt
1 freshly ground black pepper
2 small whole green chiles, such as jalapeño or serrano (optional)
6 medium shallots (or 1 small onion), finely diced
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 handful fresh or frozen curry leaves (basil leaves could be substituted)
8 cloves garlic, minced
2 teaspoons ground coriander
2 1/4 pounds mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
15 ounces coconut milk
4 tablespoons lime juice (from one lime)
1 cilantro sprigs

Steps:

In a wide skillet, heat oil over medium-high heat. When hot, add squash cubes in one layer. Season with salt and pepper. (This may be done in batches.) Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This allows the heat and flavor of the chile to release into the sauce without making it too spicy.)
Add shallots to skillet, salt lightly and cook, stirring, 1 minute.
Add mustard seeds, cumin seeds and curry/basil leaves and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms to pan, season with salt and toss to coat. Continue to cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to pan, stir in coconut milk and bring to a simmer.
Lower heat to medium and simmer for another 5 minutes.
If mixture looks dry, thin with a little water. Taste and season with salt.
Just before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro leaves.

Tips:

Choose fresh ingredients: Opt for vibrant and firm vegetables, especially winter squash and wild mushrooms. Fresh herbs like thyme and rosemary add a burst of flavor.
Roast the squash: Roasting intensifies the squash's natural sweetness and caramelizes its edges. This adds depth to the curry.
Sauté the mushrooms: Sautéing the mushrooms in butter enhances their earthy flavor and helps them hold their shape in the curry.
Use a variety of spices: The combination of garam masala, curry powder, cumin, and turmeric creates a warm and aromatic curry base.
Add coconut milk: Coconut milk adds a creamy texture and richness to the curry, balancing the spice blend.
Garnish with fresh herbs: Before serving, sprinkle the curry with chopped cilantro, parsley, or thyme for a pop of color and freshness.

Conclusion:

This winter squash and wild mushroom curry is a comforting and flavorful dish that showcases the best of seasonal produce. The combination of roasted squash, sautéed mushrooms, and aromatic spices creates a hearty and satisfying meal. Serve it with rice or naan bread for a complete and delicious dinner.