Carol L. Cain
Mushroom Curry
8 portions 2-3 tbsp butter 1/2 pound fresh mushrooms -chop the stems and leave the caps whole 1 onion, minced 1 tbsp curry powder 2 apples, chopped fine (chop one of the apples just be fore serving) salt paprika 2 2/3 cups yogurt 2 cups raw brown rice, cooked and hot or 1 1/2 cups raw bulgur wheat, cooked and hot Saute the mushroom caps in butter for 5 minutes, until they just absorb the butter and get slightly brown. Set them aside in a small bowl. Add more butter to the pan and saute the onion and curry powder until the onion is almost tranparent. Add one chopped apple and the mushroom stems; continue sauteing until the onion is transparent. Don't let the apple get too mushy. Remove from the heat and stir in paprika, salt to taste, and the yogurt. To assemble the dish: Place the cooked grain in a 2 or 2 1/2 quart casserole. Spread the mushroom- yogurt sauce evenly over the grain. Then arrange the mushroom caps on the top. Sprinkle with more paprika. Bake the casserole at 350 degrees F until the sauce is firm. Sprinkle the freshly chopped apple over the topjust beforer serving.