mushrooms curry & rice

  • Serves: 5
  • Calories: 483 kcal
  • Total Time: 1 h 50 m
    • Prep: 1 h 20 m
    • Cook: 30 m
  • Japanese: Kinoko-karÄ“-raisu

ingredients:

  • 6 ounces shiitake mushrooms
  • 7 ounces package shimeji
  • mushrooms
  • 4 ounces package enoki
  • (snow puff) mushrooms
  • 7 ounces onions
  • 7 ounces beef
  • solid curry blocks
  • (for 5 servings)
  • 2 garlic cloves
  • 2 1/2 cups water
  • 1 tablespoon butter
  • a little salt
  • a little pepper
  • 5 servings steamed rice

step 1:

Wipe the shiitake mushrooms with a wet paper towel. Cut off the stems and slice the caps. Cut off the roots of the enoki mushrooms 1 in. from the end and cut in half. Cut off the roots of the shimeji mushrooms.

step 2:

Slice the onions and garlic cloves thinly. Cut the beef into bite-size pieces and sprinkle with salt.

step 3:

Put the butter in a pan. Add the sliced garlic and onion. Fry over medium heat until they turn a brownish color.

step 4:

Add the mushrooms and beef. Sprinkle a little salt and pepper on top and mix. Fry for a few minutes.

step 5:

Add the water and boil for 20 minutes on medium heat.

step 6:

Split the solid curry blocks and add. Boil for 5 minutes over a low flame. Stir until well mixed.

comment:

The mushrooms suit curry well and make it milder and more delicious. You can enjoy the different textures of three kinds of mushrooms. Please try this dish.