Shimeji Mushroom Curry Calories

- Written By Eifa Armar

Wild mushrooms are an integral part of Nawayath cuisine. The Nawayaths are a small community originating from the northern coastal regions of Karnataka. These flavourful mushrooms are a speciality found in the native village of Nawayaths- Murudeshwar. They grow for a short season, in the first rains of the year and then disappear after. They are sought after rather fervently for their unique flavour and tang. They lend to the curries they are used in. For generations, my family has eaten this mushroom, not knowing its name. It is called “Albey” in the village, but its English name is not known by most, until recently when I came across a close clone to it- in the form of Shimeji mushrooms. These mushrooms have an uncanny resemblance in flavor to the mushrooms eaten back home and even look almost identical.

They have a wonderful crunch and nuttiness, when cooked in soups and stew. This curry is simple and brings out the stunning flavours of these delicious mushrooms. It is quick to make and tastes great with rice or chapatti for any meal.

Let us have a look at this easy but gorgeous dish:

This recipe makes one bowl (approx.105g).

Shimeji Mushroom Curry Ingredients:

-30 g shimeji mushrooms

-15 g onion, finely chopped

- 30 g tomato, finely chopped

- 10 g garlic, minced

- 1 tablespoon chili paste

- 1 teaspoon coriander powder

- 1 teaspoon cumin powder

- 10 g coriander leaves

- 1 teaspoon oil

Salt, to taste

Shimeji Mushroom Curry Recipe:

1. Heat oil in a kadhai, to this, add the garlic. Sauté lightly until the colour changes a bit.

2. Add the onions and sauté till the onions turn golden brown.

3. Add the red chilli paste and tomatoes. Stir to combine and cover to let the tomatoes turn mushy.

4. Once they turn mushy, mash them, and add the spices and 1/3 cup of water. Stir and add the whole mushrooms.

5. Cover and cook till thick gravy is formed. To this, add finely chopped coriander leaves and turn off the heat. Serve hot.

6. This recipe requires ingredients that are normally found in an Indian kitchen, which is why it is easy to whip up if one finds these mushrooms.

7. These mushrooms are low on calories, but high in fibre. They are filling and have little to no fat. These are especially good if you do not want to have something heavy or greasy. The gravy is thick and flavourful, but doesn’t overpower the mushrooms.

Nutritive Values of Shimeji Mushroom Curry:

Carbohydrates: Total in grams for 105 g- 10.52g

Proteins – Total in grams for 105 g- 4.03g

Fats - Total in grams for 105 g- 6.25g

One serving of this curry provides 113 calories.

These mushrooms might be a little hard to get your hands on. But once you do, trust me, you’ll keep coming back for more. The flavor of these mushrooms in like no other and its low calorific content lets you make richer gravy with it. However, a personal favourite is this curry with its tangy, nutty flavours. The mushrooms complement the tomato-chilli gravy wonderfully and give this unique flavor to it. So go ahead and indulge in this fabulous roller coaster of flavours.

Happy FoodGymming!!