Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 ounce | Ghee or unsalted butter; (25g) |
| 1 tablespoon | Schwartz Medium Madras Curry Powder |
| 2 \N | Cloves garlic - peeled and crushed |
| 3 tablespoons | Water |
| 1 pounds | Button mushrooms - cleaned; (450g) |
| 2 \N | Spring onions - trimmed and chopped |
| 1 teaspoon | Schwartz Coriander Leaf |
| 1 teaspoon | Schwartz Sesame Seeds - toasted |
| ¼ teaspoon | Salt |
Heat the ghee or butter in a frying pan, add the Curry Powder and garlic and cook gently for 1 minute. Stir in the water. Add all the remaining ingredients and cook over a moderate heat, stirring continuously, for 1 -2 minutes, or until the mushrooms are just tender. Do not allow to overcook.
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