Tyneside Cinema bar cafe


Serve with steamed rice and asian salad

Serves 4


100g plain flour, seasoned with lots of salt and pepper

1 free-range egg, lightly beaten

200g Japanese panko breadcrumbs

8 Urban oyster mushrooms

100ml vegetable oil

For curry sauce:

1tbsp vegetable oil

1 onion peeled and chopped

5 whole garlic gloves, peeled

2 carrots, peeled and chopped

2tbsp plain flour

1tbsp curry powder

600ml vegetable stock

2tbsp soy sauce

1 bay leaf

1/2tsp garam masala


To make the sauce, heat the oil in a small pan. Add the onion and garlic and sauté for 2 minutes, then add the carrots and cook slowly for 10 minutes with the lid on, giving the odd stir occasionally. You want to sweat the vegetables until softened and starting to caramelise.

Stir in the flour and curry powder and cook for a minute. Slowly pour in the stock bit by bit until combined (do this gradually to avoid getting lumps). Add the honey, soy sauce and bay leaf and bring to the boil, then reduce the heat to a slow simmer and cook for 20 minutes. The sauce will have thickened and taken on all of the flavours, although you still need it to have a pouring consistency. Add the garam masala, then pass the sauce through a sieve.

Now prepare the mushrooms. Lay the seasoned flour, egg and breadcrumbs on separate plates. Coat the mushrooms in the flour, then dip into the egg and finally into the breadcrumbs - repeat this process again for an extra crispy coating.

Heat the oil in a frying pan and fry the breaded mushroom for 3 minutes on each side, or until golden and cooked through. Remove from the pan with a slotted spoon and leave to drain on kitchen paper. Serve the mushrooms whole with the sauce drizzled over, steamed rice and Asian salad.

Urban Oyster Mushroom Katsu Curry is now available from Tyneside Bar Café’s evening menu at Tyneside Cinema– visit www.tynesidecinema.co.uk/food-and-drink/tyneside-bar-cafe for more information.

Recipe and main photo by Steve Brough, Tyneside Bar Café