Hi - we quite often have mushrooms with our curries, chicken and mushroom madras etc. Can anyone point me in the direction of a recipe to precook them, (or offer a suggestion). In restaurant dishes mushrooms seem to have certain texture which I cannot emulate, cooked, but not rubbery and still firm. I find that mushrooms chuck out quite a lot of water when first cooked, which can alter the sauce and some time to boil off. Lots of recipes here include mushrooms, so I wondered how others cooked with them in curries.

Thanks

RM

I would imagine that the variety (and stage of development) are the most crucial factors; I would be inclined to try small chestnut mushrooms.
** Phil.

And fry in a small amount of soy sauce for umammi but not enough to be a 97B from Shanghai Lill's. 

I know a few places that used drained tinned mushrooms

Basically we tend to use the cheap ones normally, Aldi do a small punnet of chestnuts ones reasonably cheaply, or the bigger supermarkets sell bigger tubs of plane white ones. Saying that I will try to pick them a tub where the mushrooms aren't fully open (maybe a bit bigger than a 50p) so they tend to be fairly consistent.

I will try a splash of soy.

I don't think I've ever had tinned mushrooms, might try frozen ones to see how they work out 

I just slice and fry (saute?) in butter with some garlic

Regards

Mick

My takeaway chef definitely pre cooks his mushrooms,I've seen him do it loads of times....

https://curry-recipes.co.uk/curry/index.php/topic,14242.0.html

Quote from: Onions on December 12, 2016, 06:50 PM
And fry in a small amount of soy sauce for umammi but not enough to be a 97B from Shanghai Lill's.

That's how I cook mushrooms for a fry up but I doubt the BIRs do that. As far as I know they just precook by boiling, Possibly witha bit of turmeric or other spice added?

thanks all - plenty of options to try