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Virginia Spores

Japanese Curry With Winter Squash and Oyster Mushrooms

A comforting, thick Japanese-style curry brimming with sweet kabocha squash and earthy oyster mushrooms over a bed of warm rice.

1 Hour

Medium

  • 4 Tbsp. unsalted butter
  • ¼ cup all-purpose flour
  • ¼ cup S&B curry powder
  • 2 tsp. garam masala
  • 3 Tbsp. vegetable oil
  • 8 oz. mixed oyster mushrooms, torn
  • Kosher salt, freshly ground pepper
  • 1 large onion, chopped
  • 1 medium carrot, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, chopped
  • 1" piece ginger, chopped
  • 6 cups vegetable broth
  • 12 oz. kabocha squash, cubed
  • 1 Tbsp. plus 1 tsp. honey
  • Scallions and short-grain rice

  1. Make a roux with butter, flour, curry powder, and garam masala. Set aside.

  2. Brown oyster mushrooms in oil; set aside.

  3. Sauté onion, carrot, celery, garlic, and ginger. Add broth and boil. Simmer squash and oyster mushrooms until tender.

  4. Whisk in honey and roux until thick and glossy. Serve over rice with scallions.

Oyster mushrooms are one of the most nutritionally complete plant foods available. Learn why they belong in your kitchen every week... Read More

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