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MUSHROOM & CHAYOTE CURRY
by Bob Hosh
(This dish was demonstrated and cooked in quantity at the February 2008 NJMA Mycophagy meeting.)
Ingredients:
  • 1 lb. Royal Trumpet mushrooms (Pleurotus eryngii), halved lengthwise and cut into 1/8 inch thick slices
  • 1/2 cup Spanish onion, chopped
  • 1 large Chayote squash, quartered lengthwise and cut into 1/4 inch thck slices
  • 1/4 cup canola oil
  • 1 tablespoon curry powder**
  • 1 teaspoon salt
  • 1 tablespoon flour dissolved in 1/4 cup water
  • 1 cup whole milk yogurt
Method:
First, steam the Chayote squash until barely tender and set aside. Heat the canola oil in a large skillet and add the Royal Trumpet mushrooms, saute for about 5 minutes over medium heat or until the mushrooms release their moisture and it has mostly cooked off. Add the chopped onion. Add the steamed chayote, the curry powder, salt and mix well. Cook and additional 5 minutes; add the flour/water slurry and the yogurt and cook until heated through. Do not boil. Adjust the seasonings and serve over brown rice.
** Sharwood's Curry Powder was used in this recipe.
Serves 4-6