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Curried Mushroom Sauce


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  • 1 cup orange juice
  • 2 teaspoons cornstarch
  • 3/4 teaspoon salt
  • 1/2 teaspoon sugar
  • 1 pound fresh white mushrooms cleaned, trimmed, and sliced - (abt 5 cups)
  • 1/2 cup thinly-sliced sweet green bell pepper
  • 1 cup quartered cherry tomatoes
  • 2 teaspoons curry powder


Servings 4


Step 1

In cup, combine orange juice, cornstarch, salt and sugar; set aside.

In large nonstick skillet over medium heat, cook mushrooms and green pepper, stirring constantly, until mushrooms are tender and release their liquid, about 6 minutes.

Stir in cherry tomatoes and curry powder; cook, stirring constantly, until curry is fragrant, about 30 seconds. Stir reserved cornstarch mixture and add to skillet; cook, stirring constantly, until sauce thickens and is clear, 2 to 3 minutes.

This recipe yields 4 servings.

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