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Masala Mushroom Bhuna – Indian Spicy Sauteed Mushrooms

The dish is quick cooked with constant stirring (I know, constant does not sound easy, but only for about 15 minutes) and tastes like it has been cooked to slow perfection for hours. The general technique here is what we in Bengali call kasha and in Bangladesh or North India call bhuna, or cooking without water, and it essentially yields a slow cooked rich tasting gravy. The catch here is that, since I am doing this with mushrooms, I do not actually have to wait till the dish cooks down or until the meat is down to a super tender consistency, but it still offers a nice and satisfying taste.

Masala Mushroom Bhuna – Indian Spicy Sauteed Mushrooms

This Recipe is :

Dairy FreeVegan

Serves

4 - 6

Cook Time

30

Ingredients

  • 1 large red onion, peeled
  • 3 pods garlic
  • 1 inch piece of peeled ginger
  • 2 fresh green chilies
  • 4 tablespoons oil
  • ½ teaspoon whole cumin seeds
  • 2 tomatoes, diced
  • 1 teaspoon cumin-coriander powder
  • 3 cups of cremeni (baby bella) mushrooms, halved
  • Salt to taste
  • ½ teaspoon sugar
  • 11/2 tablespoons chopped cilantro

Preparation

  1. Quarter the onion, place in a food processor with the garlic, ginger and green chilies.
  2. Process until finely chopped.
  3. Heat the oil on medium heat for 1 minute.
  4. Add in the cumin seeds and wait until they begin to sizzle, this will take a few seconds.
  5. Add in the onion mixture and began cooking on high heat, stirring frequently for about 5 minutes. At this point, the onion should turn dry and begin to turn translucent.
  6. Add in the tomatoes and cook on high heat for 5 to 6 minutes, until the mixture begins to thicken.
  7. Add in the cumin coriander powder and cook for another one or two minutes.
  8. Add in the mushrooms, salt and the sugar and continue cooking the mixture, stirring frequently until the mixture forms a thick fairly dry sauce that coats the mushrooms. This should take another five minutes.
  9. Stir in the cilantro and serve.

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AUTHOR & RECIPE DETAILS


photo

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.


 

 

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6 comments on “Masala Mushroom Bhuna – Indian Spicy Sauteed Mushrooms”

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Confused
26 Days ago

the direction talk about adding tomatoes..but the ingredients dont make mention of any tomato.


Reply
Courtenay Noble
1 Years Ago

Omg...droool!


Reply
Imogene King
1 Years Ago

Yummmmmmmmmm Courtenay Noble


Reply
Paul Cremeans
1 Years Ago

These look amazing.!


Reply
Brandon Tyon
1 Years Ago

I don't like mushrooms but think I'd have to try this


Reply
Terri Brown
1 Years Ago

Terri Brown


Reply
Angela O'Neill
1 Years Ago

yum!!


Reply


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