Mushroom Bhajee

Number of Portions
Mushroom Bhajee


- 75 grams unsalted butter
- 3 tbsp Madras Mild Curry Powder
- 2 tbsp
- 100 ml water
- 1.5 kg button mushrooms, cleaned
- 5 spring onions, trimmed and chopped
- 1 tbsp Ground Coriander
- 1 tbsp Sesame Seed toasted
- 1 tsp salt


Heat the butter in a frying pan, add the Schwartz for Chef Mild Madras Curry Powder and Garlic in Oil and cook gently for 1 minute. Stir in the water.

Add all the remaining ingredients and cook over a moderate heat, stirring continuously until the mushrooms are tender (1-2 minutes). Do not allow to over cook.

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