Here’s a quick, easy and hearty recipe with mushroom bathed in a slightly spicy garlicky tomato sauce. A little something easy for those busy weekdays.
Mushrooms are good for us, I’ve heard nonsense to the contrary, but I really can’t emphasise enough how nutritious they are. And they’re budget friendly too. The tomato sauce is a basic Mauritian rougaille, but you can use the same sauce for pasta dishes as well. For another vegetarian option, you can use pre-soaked soya chunks, peas, tofu, or any other vegetables instead of or as well as the mushroom. If you are a devout carnivore don’t panic, you can just as easily use chicken, fish, eggs or any other living creature you want to eat.
Speaking of nutrition, if you are in need of some B Vitamins, then mushroom is your friend. Make sure to wash your mushrooms to remove any grit before cooking them.
Mushrooms are a good ingredient for taking on the flavour of whatever accompanies it. Herbs like thyme or curry leaves are a good example. Have you ever had sauteed potato and mushroom? Or mushroom and potato curry? That’s something I will be making sometime soon. Do you have a mushroom recipe? Do share it with us all here.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 30 minutes
Number of servings: 4
7500g chestnut mushroom or any other mushroom of choice
2 table spoon of coconut oil
2 tea spoon of homemade garlic paste
2 tea spoon of homemade ginger paste
2 white onion roughly chopped
1 red or green chili (optional)
2 sprigs of lemon thyme or any other herbs
6 or more plum tomatoes roughly chopped
Salt to taste
- Clean the mushrooms and pat dry using a kitchen towel.
- Slice the mushrooms in 4.
- Heat a pan with 1 table spoon of coconut oil.
- Add the mushrooms, season and add half of the crushed garlic and ginger. Fry till mushrooms are browned and near half cooked. Remove the mushrooms from the pan. Keep aside to use later.
- Add the rest of the oil in the pan. Add the chopped onions and cook till translucent.
- Add the rest of the garlic, ginger, tomatoes, chili and herbs. Season and cook till the tomatoes are well reduced and cooked. You can mash the tomatoes using the back of a spoon.
- When the tomatoes are cooked and reduced you can now add the mushrooms and cook for few more minutes or till the mushrooms are cooked.
- Turn off the heat and garnish with some freshly chopped coriander or parsley.
- Serve with cooked brown rice, buckwheat, quinoa, bulgar wheat or roti.
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram so we can see what you come up with.