Cuisine
Rice With Punjabi-Style Mushrooms
by BAL ARNESON
Every time I go to a farmers’ market, I think I must be in heaven. So many fresh vegetables, and so many strange-looking mushrooms!
Both of my kids like to pick out the oddest-looking ones, and we go home and create new recipes with them. I love the smooth texture of mushrooms - so perfect with rice.
INGREDIENTS
2 tablespoons (30 mL) grapeseed oil
1 tablespoon (15 mL) ginger, finely chopped
1 tablespoon (15 mL) garam masala
1 teaspoon (5 mL) yellow mustard seeds
10 to 12 curry leaves
1 cup (250 mL) shiitake mushrooms, chopped
1 cup (250 mL) oyster mushrooms, chopped
1 cup (250 mL) button mushrooms, chopped
2 medium green chilies, finely chopped
Salt and pepper to taste
2 cups (500 mL) cooked brown rice
Heat the oil in a skillet over medium-high heat. When the oil is hot, add the ginger and cook for 15 seconds. Add the garam masala, mustard seeds, and curry leaves and cook for another five seconds. Add the shiitake, oyster and button mushrooms, green chilies, salt and pepper. Cook, stirring regularly, until the mushrooms are tender, about 8 to 10 minutes.
Serve the rice topped with the mushroom mixture.
Serves four.
[Courtesy: Vancouver Sun]
March 2, 2012
Conversation about this article
1: Baldev Singh (Bradford, United Kingdom), March 02, 2012, 1:41 PM.
Yummy!. Mushrooms are so healthy, raw or cooked. In Amritsar's dhabas, they can create 'Mushroom Bhaji' exactly the way you want, i.e., half or whole mushrooms, more tomatoes and coriander, and stir fried, before serving ... served with tandoori or wafer-thin, buttered rotis!