Yield: 4 servings
|1 ounce||Ghee or unsalted butter; (25g)|
|1 tablespoon||Schwartz Medium Madras Curry Powder|
|2||Cloves garlic - peeled and crushed|
|1 pounds||Button mushrooms - cleaned; (450g)|
|2||Spring onions - trimmed and chopped|
|1 teaspoon||Schwartz Coriander Leaf|
|1 teaspoon||Schwartz Sesame Seeds - toasted|
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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