Wild Mushroom With Tofu Curry With Green Veggies [Recipe and Food Photography]

I always get excited when nature gives me mushrooms. Even though the size of the wild mushrooms I harvested is not that big in shapes, but when I collected them, it will be a lot and make for a delicious side dish!

My wild mushrooms crop results

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Sometimes I make an omelet or stir-fry it with other vegetables. This time I will share a different recipe.

I will share with you the Mushroom With Tofu Curry With Green Veggies Recipe. But in this recipe, I don't use coconut milk like curry in general. This is because I ran out of stock of coconut milk.

Curry without coconut milk makes this dish clearer and less thick. The taste is lighter and looks like soup.

Instant Curry Spices

You can vary the spices according to your taste. But most importantly don't forget to use turmeric powder.

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Veggies

The vegetables to use in this recipe are mustard greens and green eggplants. You can replace it with other vegetables according to your taste.

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How to make

Before cooking, I have soaked the mushrooms for at least an hour. But for those of you who use oyster mushrooms that are soft, don't soak them. I soaked the mushrooms because they are woody mushrooms that will become tough if not soaked in water before cooking.

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Then, cook the curry spices until it boils, and add the wild mushrooms.

For those of you who don't have instant ready-to-use curry spices, you can make curry spices with simple ingredients that are blended, namely red chile peppers, onion, garlic, and salt.

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After the mushrooms are half cooked, add the green vegetables. The order of including mushrooms and other vegetable ingredients depends on the texture of the ingredients. Add the ingredients that tend to be tough first so they will cook first.

Then the final stage I put the tofu slices. Here I am using Japanese tofu which has a softer texture than tofu in general so it will crumble easily if cooked too long.

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Add coconut milk, stir briefly, bring it to simmer. But here I don't use coconut milk because I'm running out of coconut milk.

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Check the Taste, then remove and serve.

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This dish is suitable to eat with rice or without rice and is served as a body warming food when it rains or during winter.

P.S: You can add grated ginger or chopped ginger to add warmth to the sauce.

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That was the side dish creation from wild mushrooms. Warm and delicious.

What do you think about this recipe? Do you want to try it?

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