Name: Mushroom bhaji
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: Serves 4
Ingredients: 1 tbsp vegetable oil; 500g chestnut mushrooms quartered; 1 onion finely chopped; 3 cloves garlic crushed; a thumb-size piece ginger finely grated; a small bunch coriander stalks finely chopped, leaves roughly chopped; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 tbsp tomato purée; ½ lemon juiced; cooked basmati rice to serve; naans to serve

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Mushroom bhaji

Mushroom bhaji

Adam Bush

Published: August 12, 2020 at 4:04 PM

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 5 out of 5.3 ratingsRate

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The perfect midweek vegan dinner, this bhaji comes packed with chestnut mushrooms, garlic, ginger and turmeric. Serve with warm, fluffy naans for mopping all those juices up

Gluten free

Vegan

Vegetarian

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Alternatives

Complete the dish

Try this mushroom bhaji recipe and pair with our naan bread or chapati, then try our vegan biryani.

Ingredients

Nutrition

1 tbsp vegetable oil
500g chestnut mushrooms

quartered
1 onion

finely chopped
3 cloves garlic

crushed
a thumb-size piece ginger

finely grated
a small bunch coriander

stalks finely chopped, leaves roughly chopped
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 tbsp tomato purée
½ lemon

juiced
cooked basmati rice

to serve
naans

to serve

Nutrition: per serving

kcal91

low
fat4.9g
saturates0.4g
carbs5.4g
sugars3.7g
fibre2.6g
protein4.9g
salt0.1g

Method

step 1

Heat the oil in a large, deep frying pan and fry the mushrooms for 5-10 minutes over a medium-high heat until all the moisture has evaporated and the mushrooms are starting to caramelise. Scoop out of the pan. Turn the heat to low, add another drizzle of oil to the pan and cook the onion with a pinch of salt for 10 minutes until soft, then add the garlic, ginger and coriander stalks, and cook for 2-3 minutes.
step 2

Tip in the spices and tomato purée, and cook for a few minutes before adding 100ml of water and the mushrooms back to the pan. Simmer gently for 10 minutes, then season and stir in the lemon juice and coriander leaves. Serve with basmati rice and naans.

Check out our best mushroom recipes here

Mushroom shawarma

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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