Posted on February 1, 2016 at 7:41 PM by Madhu Gadia
Curried Mushroom and Peas
Mushrooms have become a staple in American cuisine today. We add mushrooms to pasta, salads, and everything in between. Since 1990, mushroom consumption has nearly doubled in the USA. I remember when mushrooms started being on the cover of every magazine and touted as the amazing miracle food. Back in the mid-90s my dietitian friend and I went out to eat and decided to order Portobello mushrooms as an appetizer. After all, we needed to know what the craze was all about. Well, neither of us cared for it, but at least we figured out what it was. My husband will still not eat them but my kids love them and I am ok with them.
In India, mushrooms are called khumb. They are primarily available in North India, although they are gaining popularity all over the country. Mushrooms and peas are a winning combination. Serve this easy-to-prepare dish alongside any meal. I add slivered almonds for a nutty texture, although optional.
Prep Time: 10 Minutes Cook Time: 10 Minutes
2 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 cup red onion, thinly sliced
1 teaspoon ginger, finely grated
2 cups (12 ounces) mushrooms, sliced
1 cup frozen peas, thawed
1/2 teaspoon turmeric
1/2 teaspoon salt
1 teaspoon coriander powder
1/4 teaspoon cayenne pepper, or to taste
1/2 cup water
1/4 teaspoon garam masala
2 tablespoons slivered almonds, lightly roasted, optional
1. Heat oil in a nonstick fry pan on medium-high heat. Add mustard seeds, cover with a lid, and cook for a few seconds, until the seeds stop popping. Add the onions and cook until transparent. Add ginger and stir.
2. Add mushrooms and stir-fry for 2 to 3 minutes. Add peas, turmeric, salt, and cayenne pepper. Add the water, bring to boil, cover with a lid, and cook for 5 to 7 minutes, or until the peas are cooked.
3. Sprinkle garam masala over mushroom mixture. Transfer to a serving dish and garnish with almonds, if desired.
Makes: 4 servings; Serving Size: ½ cup
Nutrition information per serving: Calories: 107; Total Fat: 7g (Saturated Fat: 0.5g); Carbohydrate: 8g; Protein: 3g Fiber: 2g; Sodium: 330 mg
Recipe from: The Indian Vegan Kitchen by Madhu Gadia