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.
Torviewtoronto
delicious looking healthy combination
Baker Street
Wow! Thanks for sharing that info about mushrooms! I love the easy mix of ingredients in both recipes.
celiacasaurus.com
ya!!! I’m so happy I’ve found you! or you me, or whatever. This looks amazing, I’m going to add it to next weeks dinner menu. Thanks
Christie
kitchen queen
delicious and yummy curry.
indu srinivasan
Nava.K
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.
Kiri W.
I love using portabellas and other mushrooms as meat replacements. This looks fantastically tasty!
Tina
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!
Neha
Lovely looking platter…Delicious…
Parsley Sage
bookmarked! that looks fabulous
And interesting info about the mushroom, they’re some fast growing beasts!
Suzi
Looks very tasty and sounds delish.
Balvinder Ubi
@ 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.
Malli
A fantastic meal for someone like me who loves mushrooms just as much as your daughter:)Happy NEw Year
Cucina49
I did know that about button mushrooms! What a great-looking light, vegetarian dish.
Ann
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!
Nami | Just One Cookbook
This year I’m trying to eat healthy and this is wonderful!
Kalyan
Just mouthwatering…looks so easy to prepare & delicious!
Lizzy Do
Oh, boy, does this sound amazing!!! Love mushrooms!
Jill | Dulce Dough
I love mushrooms and this looks like such a wonderful recipe! And I had no idea mushrooms could grow that fast!
Only Fish Recipes
wow…mushroom masala looks so delicious…loved the flavors going in
I have an award 4 u in my space…plz accept it 
kankana
I had no idea that mushroom grows at this rate! This dish looks lovely and with quinoa . it would be a perfect light meal.
Richa
thats a wonderful spread.. love the use of quinoa in taboouleh.. its such a versatile grain!
CulinaryCache
This is a great recipe, I haven’t seen anything like it, I love the mushrooms!