Creamy Rogan Mushrooms

Creamy Rogan Mushrooms

Made With Our Rustic Rogan Josh -
2 SERVES
SERVES 2
prep
1 MINS PREP
20 MINS COOK
10 MINS COOK
Anjum Signature

Tailored to Taste
A lovely, simple dish for lovers of mushrooms that uses the flavours of the meaty Rogan Josh sauce to their advantage. It needs a little cream to bring the whole thing together and I use whichever I have in the fridge or the one I will use the soonest so I have given both options. You can also add some peas in with the mushrooms and even some aubergines would work really well. Lovely with naan or rice.
Ingredients
  • 1 pack of The Spice Tailor Rustic Rogan Josh
  • 1 tsp vegetable oil and 2 tbsp ghee
  • 350g assortment of mushrooms (I use fresh shitake, brown and oyster)
  • 2-3 tbsp single or double cream
  • Salt and freshly ground black pepper to taste
  • Handful of fresh chopped coriander
Method
  1. Heat half the oil in a large frying pan and lightly brown half the mushrooms. Pour into a bowl or plate. Repeat with the second half. Add the first half back in and stir in both sauce pouches. Bring to a boil and simmer for 4-5 minutes or until the mushrooms have released their water.
  2. Meanwhile, pound the whole spices in the sachet until fine, or if you already have some garam masala, use ½ tsp of that and save these for another dish.
  3. Stir in the cream, take off the heat, taste and adjust seasoning to taste. Stir in the coriander and serve with naan or rice.
Tailored to Taste
A lovely, simple dish for lovers of mushrooms that uses the flavours of the meaty Rogan Josh sauce to their advantage. It needs a little cream to bring the whole thing together and I use whichever I have in the fridge or the one I will use the soonest so I have given both options. You can also add some peas in with the mushrooms and even some aubergines would work really well. Lovely with naan or rice.
  • 1 pack of The Spice Tailor Rustic Rogan Josh
  • 1 tsp vegetable oil and 2 tbsp ghee
  • 350g assortment of mushrooms (I use fresh shitake, brown and oyster)
  • 2-3 tbsp single or double cream
  • Salt and freshly ground black pepper to taste
  • Handful of fresh chopped coriander
  1. Heat half the oil in a large frying pan and lightly brown half the mushrooms. Pour into a bowl or plate. Repeat with the second half. Add the first half back in and stir in both sauce pouches. Bring to a boil and simmer for 4-5 minutes or until the mushrooms have released their water.
  2. Meanwhile, pound the whole spices in the sachet until fine, or if you already have some garam masala, use ½ tsp of that and save these for another dish.
  3. Stir in the cream, take off the heat, taste and adjust seasoning to taste. Stir in the coriander and serve with naan or rice.
MADE WITH OUR DELICIOUS
Rustic Rogan Josh
This curry has layer upon layer of flavour from sweet caramelised onions and tangy tomatoes, ginger, garlic and spices. Perfect with red meats and mince, meaty vegetables, paneer or chicken.
£3.00
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100p per 100g
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