Saucy, Spicy Mushrooms
Regular button mushrooms work best for this recipe. Spice it up as much as you want, sauce it up as much as you'd like to. A combination of spicy and saucy is what we want with thsi prep.
- 2 cups fresh crimini mushroom
- Olive oil or canola oil
- 1 medium-sized red onion, chopped
- 4 ripe campari tomatoes
- 2 green chillies, sliced
- 2 tps. turmeric power
- 2 tsps. red chillie powder
- 2 cloves
- 4 cloves garlic
- 1 Tbsp. fresh coriander, chopped
- Salt to taste
Spread mushroom on a foil, sprinkle olive oil liberally, and bake in a 400- degree oven. Let the water evaporate. Remove the mushrooms, they should be done.
Sauté in a hot pan, cloves, garlic, green chillies, and onions in the order here. Let onions become translucent a bit. Add turmeric, chillie powder mix in with the ingredients on the pan. Add tomatoes, sauté for a couple minutes. Add salt. Cover the pan and cook on medium heat for 8 minutes.
Add the mushrooms, a cup of water, cover, and continue simmering. Adjust salt and spice to your liking. After 10 minutes of low simmer, transfer to a serving dish. Add coriander leaves and serve with rice or chappathi.
Last recipe posted - Mushroom Asparagus Tofu salad.
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