Korma Mushrooms on Toast
2 tbsp oil
3 scallions, thinly sliced on a bias, whites and greens separated
12oz white mushrooms, quartered or sliced
Sprinkle of salt
½ jar Coconut Korma Indian Simmer Sauce
¼ cup sour cream
4 slices Texas toast, toasted
Chopped parsley or microgreens
Freshly ground black pepper
Heat the oil in an 10-inch skillet over medium high heat. Add the scallion whites and sauté for 1 minute until sizzling and fragrant.
Add the mushrooms and sauté for 3-4 minutes until they start turning golden. Season the mushrooms with a sprinkle of salt as they cook.
Add the Coconut Korma curry and simmer for 1-2 minutes. Take the pan off the flame and stir in the sour cream and the reserved scallion greens until wilted.
Assemble your toast by adding a generous serving of mushroom curry on each piece of toast, top with chopped parsley and freshly ground black pepper.