MUSHROOM MASALA ON TOAST

MUSHROOM MASALA ON TOAST

MUSHROOM MASALA ON TOAST

Ingredients

This is a wonderful dish, a colonial recipe for a brunch or breakfast meal. You can make it entirely vegan without the butter. Serves it on thick slices of toasted and buttered bread so the bread can absorb the mushroom sauce.

Serves 3-4

200 GRAMS WHITE MUSHROOMS

1/2 CUP FINELY CHOPPED WHITE ONION

2 TEAPSOONS FINELY MINCED GARLIC

1-2 INDIAN GREEN CHILLIES VERY FINELY CHOPPED

2 TBSP RED TOMATO CHOPPED

1 TBSP BUTTER OR VEGETABLE OIL

2 TBSP VEGETABLE OIL

1/4 TEASPOON CARAWAY SEEDS

1/4 TEASPOON SOY SAUCE

1/2-1 TSP BROWN SUGAR

2 TBSO FINELY CHOPPED CORIANDER OR CILANTRO (USE PARSLEY IF YOU DISLIKE CORIANDER)

1/2-1 TEASPOON TEASPOON MAIDA OR ALL PURPOSE FLOUR

SALT TO TASTE

Instructions

USING A WET TOWEL WIPE THE MUSHROOMS AND DUST OFF ANY MUD OR DIRT WITH A FOOD BRUSH. THEN WIPE AGAIN WITH A CLEAN WET TOWEL. USE A SHARP KNIFE TO CUT SOME OF THE STEM OFF EACH MUSHROOM BUT NOT ALL OF IT- ONLY THE PARTS THAT ARE SOFT AND MUDDY.

SLICE THE MUSHROOMS INTO 4-5 PIECES LENGTHWISE.

HEAT BUTTER AND OIL IN AN EXTRA LARGE SKILLET ON MEDIUM HEAT.

ADD CARAWAY SEEDS AND COOK UNTIL THE SEEDS SIZZLE.

ADD ONIONS AND SAUTE 3 MINUTES UNTIL ONIONS BEGIN TO BROWN.

ADD CHILLIES, GARLIC AND TOMATOES AND COOK 1-2 MINUTES UNTIL TOMATOES SOFTEN AND LOSE WATER.

STIR IN 1/2 TSP OF MAIDA AND MIX WELL WITH THE SAUCE.

ADD MUSHROOMS AND SAUTE UNTIL MUSHROOMS SOFTEN A BIT. THEY NEED TO HOLD SHAPE SO DON'T OVER COOK THEM.

ADD SOY SAUCE, BROWN SUGAR AND SALT TO TASTE.

COOK UNTIL MIXTURE THICKENS A BIT.

ADD THE CORIANDER LEAVES.

ADJUST SALT, BOWN SUGAR.

SPOON OVER BUTTERED TOASTS OR SERVE IN A BOWL ACCOMPANIED BY SOLDIERS- TOASTE BUTTERED BREAD CUT INTO FINGER SIZED SLICES.

http://www.taradeshpande.in/mushroom-masala-on-toast/