Mushroom Curry

Do you live on the east side of the United States?

This summer so far, we had lots of rain.

I prefer sunny days, but,,,I am also very happy with the rain.

Because of  the mushrooms!

I could have lots of Chanterelle mushrooms this summer!

When I hold them on my hand, I feel nice, strong vibes from them.

And when I eat them, my body gets comfortable warms from the heart.

They must have strong life force! Old creatures that brings many other lives on this planet!

What is your favorite mushrooms? My favorite is the hens of the woods. I hope I can find them someday!

Here  is my recipe of the mushroom curry. I love the texture of the mushrooms in it.

2 table spoons of avocado oil

2 cloves of garlic

1 onion 

1-2 stalks of celery

1 medium size of carrot

2 hands full of Chanterelle mushrooms

1 can of disced tomato

1 table spoon of Shan brand dal curry spice

1 cube of vegetable bullion

salt (the amount you prefer)

1 Arrowroot starch & 1Table spoon of water (to make the curry thicker; optional) 

Mince the vegetables, stir fly with avocado oil. Clean Chanterelle mushrooms and split the size you like,

Add to the pan. Add the diced tomato and bullion. Add some salt and spice.

 Turn off the flame, add water dissolved starch while you are stirring the curry. Stir it well.

The turn the flame (low) on. Cook it for 3-5 minutes. 

Pour it over the rice and enjoy!