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One-pot mushroom & potato curry

Recipe image


  • extra virgin olive oil
  • 11 ounces mixed mushrooms, wiped clean
  • 2 garlic cloves (1 peeled and finely chopped, the other halved)
  • 2 sprigs fresh thyme, leaves picked
  • 2 sprigs fresh parsley, leaves picked
  • 1 sprig summer savory, leaves plucked (optional)
  • sea salt
  • fresh ground black pepper
  • 1 dried red chilli, crumbled
  • 1 small pat butter
  • 1 lemon
  • 2 slices sourdough bread


Put a large heavy frying pan, big enough to hold all the mushrooms in one layer, over heat and add about 102 tbls, olive oil. Slice the larger mushrooms up, and leave the smaller ones whole. Add them all to the pan and give it a shake to toss the mushrooms in the oil.

Add the chopped garlic and fresh herbs and shake the pan again. Add a pinch of salt and pepper and the crumbled chilli, add to the pan and fry gently for a few minutes. If the mixture becomes dry, pour in a little more oil.

Once the mushrooms have started to turn a golden color, after about 3-4 minutes, add the butter and a nice squeeze of lemon juice (not too much) and toss again.

To finish this off and make it into a creamy sauce, spoon 2-3 tablespoons of water into the pan. Simmer for a little longer, until you have a nice simple sauce that just loosely coats the mushrooms.

Now toast your bread.

Rub the toast with the cut side of the remaining clove of garlic. Place each slice on a serving plate, pile the mushrooms and the creamy juices from the pan on top and dig inches Enjoy!