Butter Mushroom…Like Butter Chicken But Different ¯\_(ツ)_/¯

Healthy, Quick and Easy, Vegetarian

Hi hi. Happy New Year!

I needed this break so badly. I’m so glad I chilled. Josh and I and the fam spent a few days in Big Bear. Josh and I headed to San Francisco to visit Josh’s grandparents. And then came back to LA to chill out for a few days and it has been SO nice. I’m now planning on cleaning out the garage and do some meal prep and clean stuff off my hard drive because digital organization is not my forte AT ALL.

We also went out for New Year’s. We were planning to stay in and make pasta but then we got invited to out into the world and figured why not, let’s hang. I’m so glad we tore ourselves from our bed because it was really lovely.

I honestly wish the days after Christmas could last a full two weeks because I’m not ready to start work and the new year but oh well here we are!

I wanted to share this recipe because I made it a few times last month and it quickly became my obsession.

I actually didn’t indulge THAT much in the month of December because I had the flu twice (yes, twice) and that completely took away my appetite. But I am trying to eat a bit healthier, per usual, so I figured I’d start the year off with a recipe I love.

It’s not totally, 100% healthy but it’s still light and cozy. Have you ever had butter chicken?

It’s ridiculously delicious and I had been dreaming of a veggie version because the sauce is so good that I could have it simply over rice.

The mushrooms are so delicious and slightly meaty. And the whole thing with rice—and maybe a piece of naan—is sort of to die for.

ALSO, we’re doing A COZY BOOK CLUB.

I’m trying to figure out how to organize it but I was figuring we’d read one book a month and then talk about it. It could be fun and everyone in my DMs is saying they want to read more but kinda need encouragement. AND, I GET IT.

I want the same thing so let’s do it. I’m thinking that the first book should be Celeste Ng’s book, Little Fires Everywhere.

I’ve heard nothing but amazing things and I love the premise. SO MORE ON THAT SOON!!!

Butter Mushroom…Like Butter Chicken But Not ¯_(ツ)_/¯

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Serving Size: 4

Butter Mushroom…Like Butter Chicken But Not ¯_(ツ)_/¯

Ingredients

  • 1/4 cup unsalted butter
  • 1 (3-inch) cinnamon stick
  • 3 green cardamom pods
  • 1 whole clove
  • 1/2 yellow onion, peeled and roughly chopped
  • 3 cloves garlic
  • 1/2 jalapeño, roughly chopped
  • 1 (2-inch) knob of ginger, peeled and roughly chopped
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1 (14-ounce) diced tomatoes
  • 1 tablespoons heavy cream
  • 16 ounces mushrooms, cremini, chantrelles, oyster mushrooms, chopped

Directions

  1. In a medium Dutch oven, set over medium heat, add the butter. When the butter has melted, add the cinnamon stick, cardamom pods and whole clove. Add the onion, garlic, jalapeño, ginger and spices: garam masala and turmeric. Mix until the everything is completely coated. Cook until softened about 4 to 6 minutes. Remove the cinnamon stick, cardamom pods and whole clove.
  2. To the blender, add cooked onion mixture and can of diced tomatoes. Blend until smooth. Give it a taste and adjust the salt to your liking. I added a few pinches.
  3. To the same Dutch oven, no need to wash it out, add a few teaspoons of oil. When warm, add the mushrooms. Cook until softened, about 5 to 6 minutes. Pour the sauce back into the pot and mix. Bring up to a simmer and cook for 2 to 3 minutes.
  4. Serve with a side of naan and basmati rice.
http://www.acozykitchen.com/butter-mushroom/

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27 Comments

  • Reply Rita January 2, 2018 at 7:29 am

    This is the perfect recipe for easing into the new year! Comforting, fairly simple, and semihealthy. 🙂 Is that a quarter cup of butter that goes into it?

  • Reply andi January 2, 2018 at 7:54 am

    You neglected to add eggplant in the ingredients list; please provide that information. Thanks.

    • Adrianna Adarme
      Reply Adrianna Adarme January 2, 2018 at 1:27 pm

      Okay so when I recipe tested this, one of the versions I made with eggplant but I didn’t love it. You’re more than welcome to add 1/2 cubed eggplant. But I ultimately didn’t include it–sorry for the mistake!

  • Reply Larke January 2, 2018 at 10:06 am

    Yum! how much eggplant? Looks like it’s missing from the ingredient list!

    • Adrianna Adarme
      Reply Adrianna Adarme January 2, 2018 at 1:27 pm

      Okay so when I recipe tested this, one of the versions I made with eggplant but I didn’t love it. You’re more than welcome to add 1/2 cubed eggplant. But I ultimately didn’t include it–sorry for the mistake!

  • Reply Gail January 2, 2018 at 10:24 am

    eggplant?

  • Reply Sophie January 2, 2018 at 10:28 am

    Eggplant? What eggplant? I’d like to give this recipe a try – I love rice topovers. Thanks!

  • Reply Leila January 2, 2018 at 11:06 am

    Yum! I love butter chicken and this lightened up version looks delicious. Also, a book club would be so fun! I can’t wait to hear more. Happy New Year!

  • Reply Irene Tackett January 2, 2018 at 11:26 am

    Eggplant is not listed in the ingredients just in the directions-does it need eggplant?

    • Adrianna Adarme
      Reply Adrianna Adarme January 2, 2018 at 1:28 pm

      Definitely doesn’t need eggplant. I made an iteration of it with the eggplant but didn’t love it–it was too mushy. Sorry about that. It’s all fixed now! 🙂

  • Reply ReaderRita January 2, 2018 at 12:31 pm

    Is that a quarter stick of butter? A quarter cup? (are those the same?) I loooove Butter Chicken, but I loooove mushrooms even more, so this is a no-brainer for me. Thank you! Happy 2018!

    • Adrianna Adarme
      Reply Adrianna Adarme January 2, 2018 at 1:28 pm

      Yes 1/4 cup of butter. Haha. They’re not the same. 1/4 cup of butter is 1/2 stick. It’s all fixed tho now! 🙂

  • Reply TerriSue January 2, 2018 at 12:52 pm

    You mention eggplant in the directions but it is not in the ingredients. I like eggplant. I don’t see it in the pictures though. Is there eggplant or not?

    • Adrianna Adarme
      Reply Adrianna Adarme January 2, 2018 at 1:28 pm

      It’s not in the pictures. When I recipe tested this, one of the versions I made with eggplant but I didn’t love it. You’re more than welcome to add 1/2 cubed eggplant. But I ultimately didn’t include it–sorry for the mistake!

  • Reply Ricki Jill Treleaven January 2, 2018 at 3:14 pm

    Okay so I’m a book blogger (I actually blogged about your book) so I’m all over a book club over here. Plus your first selection is high-up on my TBR pile. 😀

    I like butter and mushrooms and rice, so this looks like a great dish. I hope you’re feeling better. The flu isn’t for sissies!

    Happy New Year!

    xo,
    RJ

  • Reply Jess January 2, 2018 at 5:32 pm

    I’ve been looking forward to this recipe since I peeped it on your stories. We have been loving mushrooms in our house recently and I can’t wait to try it. Also, REALLY looking forward to more book club info – Little Fires Everywhere has been in my radar and I’m so excited you picked it! Happy New Year!!!

    Xoxo, Jess

  • Reply lala January 4, 2018 at 4:39 pm

    I am assuming you add cream at the end, correct? Making this tonight! Thanks for the recipe!

    • Adrianna Adarme
      Reply Adrianna Adarme January 4, 2018 at 5:47 pm

      Hi, yes sorry about that. You mix it in at the end and let it warm up and serve it! 🙂

  • Reply Kathleen January 4, 2018 at 4:43 pm

    Hi! This is looks so great, and I’m making it tonight! Question – when do we add the heavy cream? In the blender with the onion mix and tomatoes? Thanks!

    • Adrianna Adarme
      Reply Adrianna Adarme January 4, 2018 at 5:47 pm

      Yes, sorry about that. You can add it at the end. If you already added it to the blender, then no worries–it should be totally fine! Sorry!

  • Reply Erin January 9, 2018 at 8:56 am

    I made this last night and it was so good and easy! Thank you!

  • Reply Holly January 27, 2018 at 6:36 am

    I made this for dinner this week, and it was EXCELLENT! I wasn’t sure how pleasant the texture of the mushrooms would be, but they worked brilliantly – and even kept perfectly for a couple of days until I reheated the leftovers for dinner another day. This one’s a keeper 🙂

  • Reply superior cappuccino February 15, 2018 at 7:50 am

    Yummyy… You have selected basamati rice for this Recipe. Very Today My wife make awesome dish and lovely

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