• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 1 onion, chopped,
  • 3-5 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 1 pound pumpkin, peeled and cubed (or butternut/acorn squash)
  • 3-4 tablespoons olive oil, divided
  • 1 cinnamon stick
  • 1½ teaspoon curry powder
  • 1 teaspoon ground turmeric
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon chili pepper flakes
  • 28oz canned butter beans, rinsed and drained
  • 13.5oz can coconut milk
  • plain Greek yogurt
  • cilantro leaves (optional)
  • lime juice (optional)

Autumn, the FunGuy’s favorite season, is upon us and it’s time to celebrate with a warm bowl of  savory seasonal flavors: pumpkin, mushrooms, and spices like ginger and cinnamon!

This recipe will take no time in whetting the appetite with it’s deliciously spicy aroma, and the wait while our mushrooms and butter beans simmer in a creamy coconut milk curry may have you taste testing a little too often to see if it’s ready, but we promise, it’s worth the wait.

Also remember that while squash like pumpkin is perfect for this recipe, it can be substituted easily with another squash like butternut squash or acorn squash!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. Trim the stems and thinly slice half of the mushrooms and pop out the stems of the other half, but leave the caps whole or cut into bite sized pieces.
  2. Heat half of the olive oil in a large deep pan over medium high heat. Add the onion and sauté for one minute. Add the garlic, ginger, and cinnamon stick to the pan and cook another minute. Add the sliced mushrooms and mushroom caps to the pan and allow them to cook 5-6 minutes or until browned around the edges. Transfer the mushrooms to a dish and cover to keep warm.
  3. Add the other half of the oil to the pan along with the diced pumpkin and spices, stir well, and sauté until lightly browned and starting to become tender. Reduce the heat to medium and add the butter beans to the pan, stirring well so the beans pick up the seasoning. Pour in the coconut milk and stir, gently releasing any bits from the bottom of the pan. Return the mushrooms to the pan and stir again. 
  4. Bring the beans and mushrooms to a simmer, reduce the heat to low, and continue cooking about 10-15 minutes, stirring occasionally. When stirring, use the back of a wooden spoon or spatula to press on the pumpkin and beans then stir into the coconut milk to thicken it. Turn off the heat and discard the cinnamon stick. 
  5. Serve with a dollop of plain Greek yogurt, cilantro leaves, and a squeeze of lime! 

Have a Fun meal!