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Mushroom Bhajee


75 grams unsalted butter
3 tbsp Schwartz Madras Mild Curry Powder
2 tbsp Schwartz Garlic in Oil
100 ml water
1.5 kg button mushrooms, cleaned
5 spring onions, trimmed and chopped
1 tbsp Schwartz Ground Coriander
1 tbsp Schwartz Sesame Seed toasted
1 tsp Schwartz Sea Salt


Heat the butter in a frying pan, add the Schwartz for Chef Mild Madras Curry Powder and Garlic in Oil and cook gently for 1 minute. Stir in the water.

Add all the remaining ingredients and cook over a moderate heat, stirring continuously until the mushrooms are tender (1-2 minutes). Do not allow to over cook.





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