Simple Gluten Free Kitchen

Mushroom Masala With Quinoa Tabbouleh

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Do you know? If white button mushrooms are not picked in time they can double in size in every 24 hours. Flavor develops as the mushroom grow in size. That’s why the largest variety have the most flavor. However, today I have a recipe for small and medium mushrooms instead. They have a very mild flavor when raw but it deepens when cooked well with spices. Another way to upgrade the flavor is to cook with wine. They are the easiest vegetable to cook and a good substitute for meat. Mushrooms tend to exude a lot of moisture when cooked so I cook them on high heat separately and then add it to cooked masala. The high temperature helps the moisture to evaporate quickly. As mushrooms are my daughter’s favorite I get them every week.
Mushroom masala is a perfect side dish with any vegetarian or non vegetarian meal. We had it with Quinoa tabbouleh.

 

MUSHROOM MASALA
Ingredients:
2 lbs mushrooms
200 gm tomatoes
100 g red onion
4 cloves of garlic, (about 1 tbsp chopped)
3 tbsp pinot noir or cooking wine for vegetables
1 tsp each of cumin & coriander seeds
4 tbsp olive oil
1 tbsp cilantro, chopped
2 green chilies, chopped
salt and red chili powder as per taste
Method:
Wipe mushrooms with damp paper towel or if they are dirty then give it a quick rinse, one at a time.

Spread it on a towel and pat to blot away the moisture. Cut off the stem. ( I kept the stems for making Ann’s ‘Junk chicken broth.). Cut them in 1/2 or 1/4  depending on the size.

 

Cut onion in thin slices. Chop tomato and garlic.

Coarsely grind cumin and coriander seeds.

Heat 2 tbsp oil in a wide pan . Cook garlic for 30 seconds, Add mushrooms. Cook on high heat until soft. Remove them in a bowl.

Heat the remaining oil in the same pan (no need to wipe). Add onions and saute until light brown.

Add chopped tomatoes. Cook until completely soft. Add wine, stir with a wooden spatula, scraping up any browned bits on the bottom of the pan.

Gently fold in the mushrooms until well combined with the masala.

Stir in salt, red chili powder, green chilies and coarsely ground cumin and coriander mixture. Transfer into a serving dish.

 Garnish with cilantro.

 Serve with Quinoa Tabbouleh.

 

 

Quinoa Tabbouleh
Traditionally, tabbouleh is made with  couscous. But, since my diagnosis with my gluten intolerance, I have been expanding my repertoire of grains. I made this tabbouleh with quinoa which is very popular these days. Parsley and mint are the main additions to it. You can also add red onion, cuke, carrot and tomatoes, if eating just as a salad. As the weather nowadays is not warm enough to eat quinoa on its own. I served it with mushroom masala for a complete meal.

 

Ingredients:
3/4 cup quinoa
1 1/4 cup water
salt and black pepper to taste
1 cup each of chopped parsley or cilantro, mint, 1/2 carrot, grated
1.5 tbsp lemon juice
2 tbsp olive oil
Method:
Rinse quinoa really well in a strainer by placing under running water.

Place it in a pot with water, salt and black pepper. Bring it to boil, cover and reduce the heat to medium low and let it simmer for exact 20 minutes.

Remove from heat and let it sit covered for 10 minutes. Fluff with fork.

Whisk lemon juice and olive oil in a small bowl.

Pour it over quinoa, add cilantro, mint and grated carrot. Toss everything.

Serve.

 

You might also like:

Red Lentil Koftas | Mercimek köftesi
Fattoush Salad
Curried Cauliflower Quinoa Bowl

Reader Interactions

Comments

  5. You added wine inside the masala mushrooms Bel? wow, simply creative I must say and you know what, we at home are all for anything cooked with masala. Though I am fine with any type of dishes, my hubby must have the curries and masala. Thanks also for how to choose the mushrooms and that the size makes a difference.

    Reply

  7. I am sure I would have to double the recipe for the mushroom dish-yum! Great to find this recipe, so very little out there that have mushrooms as the star ingredient. Also, the quinoa is something I need to get at the store, your recipe here does look tasty. Not one but 2 goodies in this post. Have a great day!

    Reply

  11. @ celiacasaurus, I guess I forgot to post my link to bring you back here.
    @ Nava, wine does change the flavour of mushrooms.
    @ Tina, You must get Quinoa it is an amazing little grain.
    @ To all Add more of these loving beasts to your diet, if you are on weight management program because 90% of these is water.

    Reply

  14. I don’t know where to start there’s so much to say! I guess I should first say, YUM! Everything looks delicious! I had no idea that button mushrooms could grow so fast or that it affected their flavor. You learn something new every day! The tabbouleh made with quinoa is GENIUS! It looks amazing and I’m a HUGE fan of quinoa! Thank you so much for sharing!

    Reply

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