With UCOOK and this recipe, you are going to slay this satay meal, Chef! Earthy shimeji mushrooms are coated in a nutty peanut butter & tikka curry paste sauce, warmed up with chilli flakes. Served inside pita pockets and balanced with a cooling raita. Garnished with fresh coriander.
Shimeji Mushroom Pita
Shimeji Mushroom Pita
with raita
Hands on Time: 15 - 40 minutes
Overall Time: 20 - 45 minutes
Ingredients:
- Cashew Nuts
- Dried Chilli Flakes
- Fresh Coriander
- Onion
- Onions
- Peanut Butter
- Pita Bread/s
- Pita Breads
- Raita
- Shimeji Mushrooms
- Spice & All Things Nice Tikka Curry Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 4-5 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer until slightly thickened, 2-4 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
TOAST
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SATAY MOMENT
Boil the kettle. Loosen the peanut butter with 150ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the Onion until lightly golden, 4-5 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer until slightly thickened, 2-4 minutes. Remove from the heat and add seasoning.
PITA
Place a clean pan over medium heat. When hot, toast the pitas until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets.
DINNER IS READY
Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of Raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Shimeji Mushroom Pita?
The preparation time for Shimeji Mushroom Pita with raita is between 15 and 40 minutes.
What is the total time required to make Shimeji Mushroom Pita with raita?
The total time required to make Shimeji Mushroom Pita with raita is between 20 and 45 minutes.
How many servings does Shimeji Mushroom Pita provide?
4 servings
What are the main ingredients in Shimeji Mushroom Pita?
Cashew Nuts, Dried Chilli Flakes, Fresh Coriander, Onion, Onions, Peanut Butter, Pita Bread/s, Pita Breads, Raita, Shimeji Mushrooms, Spice & All Things Nice Tikka Curry Paste
What is the nutritional information of Shimeji Mushroom Pita?
Calories: 653, Carbs: 85 grams, Fat: grams, Protein: 25.5 grams, Sugar: 12.1 grams, Salt: 475 grams
How do I prepare Shimeji Mushroom Pita?
DINNER IS READY: Fill the pita pockets with the silky delicious satay mushrooms, top with dollops of raita, sprinkle over the nuts, and garnish with the coriander. Well done, Chef! PITA: Place a clean pan over medium heat. When hot, toast the pita/s until heated through, 30-60 seconds per side. Alternatively, place it on a plate and heat up in the microwave, 30-60 seconds. Cut in half to make the pockets. SATAY MOMENT: Boil the kettle. Loosen the peanut butter with 100ml [200ml]|#7DA0D7 of boiling water. Return the pan to medium heat with a drizzle of oil. Fry the mushrooms and the onion until lightly golden, 3-4 minutes. Add the curry paste and the chilli flakes (to taste). Fry until fragrant, 1-2 minutes. Mix in the loosened peanut butter and simmer slightly until thickened, 1-3 minutes. Remove from the heat and add seasoning. TOAST: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
What should be prepared from my kitchen to make Shimeji Mushroom Pita?
Cashew Nuts, Dried Chilli Flakes, Fresh Coriander, Onion, Onions, Peanut Butter, Pita Bread/s, Pita Breads, Raita, Shimeji Mushrooms, Spice & All Things Nice Tikka Curry Paste
How many calories does Shimeji Mushroom Pita have?
653 calories
How much fat content does Shimeji Mushroom Pita have?
grams
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