Quattro Mushroom Sour Cream Curry, made with SN1

Four kinds of mushroom, the scent of the spices, and the fresh sharpness of sour cream — a plate that makes people smile 🍛.

SPICE CURRY SPICE PACK (Spice Curry Spice Pack Symphony No.1 / SN1) — a quattro mushroom sour cream curry.

Light, and just right for autumn. Scatter over basil at the end, with grated hard cheese and coarse black pepper, and it is excellent 🍄

Ingredients (serves 4)　　

• SN1 / starter spices (the whole-spice sachet): 1 sachet
• SN1 / powder spices (the ground-spice sachet): 1 sachet
• Onion: 1
• Garlic: 2 tsp (about 1–2 cloves)
• Ginger: 2 tsp
• Four kinds of mushroom you like: as needed (too much mushroom makes it heavy, so use a sensible amount to taste. This recipe uses enoki, shimeji, maitake and eryngii / king oyster.)
• Tinned tomatoes (whole): 400g
• Water: 200ml
• Salt: 1 tsp
• Soy sauce: 2 tsp
• Sour cream: about 60g
• Sesame oil: 3 tbsp (use whichever oil you like)
  
  
  

Preparation

• Cut the onion into wedges.

Method

1. Pour the oil into a pan, add the “starter spices (the whole-spice sachet)”, then turn on a low heat.
   
   
2. When the mustard seeds start to crackle, add the grated “garlic and ginger” and stir them through the spices. Keep stirring for about 30 seconds.
   
   
3. Add the “onion”, stir it in, then turn the heat to medium and cook for about 15 minutes, until deep golden brown.
   
   

   If it looks as though it might catch, add a splash of water and keep cooking gently. (The point is to mind the spices rather than the onion — it matters more that the spices do not burn.)

   
   
   
4. Once the onion is deep golden brown, turn the heat down low, then add the “four kinds of mushroom” and all of the “powder spices” and fry them together.
   
   
5. When the spices and the mushrooms are cooked, add the tinned tomatoes, salt: 1 tsp, soy sauce: 2 tsp and water: 200ml, then simmer over a medium heat until it bubbles.
   
6. Once it is bubbling, add the “sour cream: about 60g” and stir it in.
   
   
7. When it comes back to a bubble, adjust the salt and it is done.
   
   
8. Top with basil, grated hard cheese or coarse black pepper, as you like.

Inspice spice curry spice sets contain none of the usual sources of heat — chilli, cayenne pepper or chilli powder — so please add heat to your own taste.