It is difficult to believe that summer is almost coming to an end, just when I thought the weather was just right. We seemed to have worked out all the kinks, with the heat wave and extra cool days. Well, believe it or not, this weekend is labor day weekend! It is probably the perfect time to sneak in this lovely mushroom recipe, that we have been enjoying on several weekdays. We love mushrooms in our household so this one has become a new weeknight favorite.
There has been a beautiful book, that I have been looking at whenever I get a chance, eyeing the recipes, making notes and promising to cook several of them.
I have just not had the time to post and tell you all about it. Since it is a vegetarian cookbook, I thought I should start telling you about it before summer was over. The book that I shall be cooking from this week is Shubhra Ramineni’s, Healthy Indian Vegetarian Cooking. I have done about three to four recipes, from the book and I shall post a complete review with the next recipe that I will be sharing.
Interestingly enough, I have twisted my ankle returning from the doctor’s office, so it gives me just the perfect opportunity to sit and write this up as I ice my ankle. This is actually a very relaxing activity for me, take a look and the simple and flavorful recipe with me.
A flavorful super easy mushroom recipe that gets done in under 30 minutes.
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 small red onion, grated (using the large side of the box grater)
- 2 cups of thickly sliced button mushrooms (about 8 oz)
- Salt to taste
- 1/2 teaspoon powdered coriander
- 1/2 teaspoon powdered cumin
- 1/2 teaspoon red cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup of green peas (I used frozen)
- Fresh cilantro to garnish
- Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
- Add in the grated onion and cook until the onion begins to turn softly golden.
- Add in the the mushrooms and mix well.
- Stir in the salt, powdered coriander, cumin, red cayenne pepper and the black pepper with the green peas and mix well.
- Cover and cook for five minutes.
- Stir in the cilantro and serve
Recipe Adapted with Permission from
Healthy Indian Vegetarian Cooking by Shubhra Ramineni Tutle Books (2012)