CurryCaps
1/3 cup Rice 2 tbsp baby lentils (may substitute regular lentils) 1 1/4 cup water 1/2 medium onion, finely chopped 1 small carrot, finely chopped 1 small baking apple, peeled and finely chopped
(Granny Smith, etc)4 Mushroom Stems, finely chopped 1 1/2 tsp curry powder 2 tbsp olive oil 1/3 cup Gram flour (substitute whole wheat flour) 2 doz Large brown mushrooms Combine rice, lentils and water in small saucepan. Bring to boil, reduce heat and simmer for 20 minutes.
Combine onion, carrot, apple, mushroom stems, olive oil, curry powder in frypan and saute until carrot is soft. Add water periodically to prevent scorching. When vegetables are soft, slowly add flour to prevent lumps.
Add rice to frypan and add water to make a fairly thick stew. Bring to boil. remove from heat.
Clean and carefully pop stems out of mushrooms. Place tops down in cassarole dish. Pour 1/3 cup water into bottom of dish. Spoon curry mixture into upturned caps.
Bake at 350 degrees for 20-30 minutes, until mushroom caps are tender but not mushy.
Serve and spoon rich brown sauce in bottom of dish over the top of each stuffed mushroom.
© Terry Blackburn, 1997
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out
