... Mushrooms and Plant-Based Proteins

Mushrooms are a wonderfully versatile ingredient for making plant-based curries. Firmer varieties, such as oyster, chestnut/cremini or shiitake, mimic the properties of meat incredibly well, and make for a substantial and satisfying addition to a saucy dish. They can take the spicing that would normally be used for meaty dishes, so onion, garlic and ginger bases work well with an additional touch of garam masala. I’ve also included tofu and soya proteins in this chapter, which pair well with traditional meat spicings.