One ingredient, a world of possibilities. Let us show you what you can do with a DENNY mushroom. Hint: it’s wildly tasty! Add goodness to every meal with our DENNY recipes.
Red Thai Mushroom & Veg CurryServes: 4Prep time: 10Cook time: 25
2 Tbsp olive oil
1 large onion, finely diced
2 cloves garlic, minced
1 Tbsp fresh ginger, grated
2 chillies, sliced finely
80g / ± 4 Tbsp red Thai curry paste
400ml (1 tin) coconut milk
125ml water or vegetable stock
1 Tbsp peanut butter
250g Denny White Button Mushrooms, quartered
1 red pepper, sliced
125g baby corn, sliced
125g sugar snap peas
2 Tbsp soy sauce
Zest and juice of 1 lime
White jasmine rice, to serve
Basil leaves, to serve
Roughly chopped peanuts, to serve
Heat oil in a saucepan and fry the onion until tender.
Add the garlic, ginger and chilli and cook until fragrant.
Add the red Thai curry paste and cook for one minute.
Pour in the coconut milk, vegetable stock and dollop of peanut butter.
Bring to a gentle simmer and cook for 10 minutes until slightly thickened and the flavours develop.
Add the Denny mushrooms, red pepper, baby corn and sugar snap peas.
Cook until the vegetables are just tender.
Pour in the soy sauce, lime zest and juice. Taste to adjust seasoning.
Serve curry over rice and scatter with basil leaves and peanuts. Enjoy!