This masala mushroom bhuna takes just 15 minutes to make, but it tastes like it has been slow-cooked for hours. It's made using a slow-cooking technique called kasha or bhuna, which is cooking without water. This dish applies the same method without the wait time and the result is tender, spicy mushrooms that are ready to be served with rice or flatbread.
Masala Mushroom Bhuna: Indian Spicy Sauteed Mushrooms [Vegan]
4 - 6
- 1 large red onion, peeled
- 3 pods garlic
- 1-inch piece of peeled ginger
- 2 fresh green chilis
- 4 tablespoons oil
- 1/2 teaspoon whole cumin seeds
- 2 tomatoes, diced
- 1 teaspoon cumin-coriander powder
- 3 cups Cremini mushrooms, halved
- Salt, to taste
- 1/2 teaspoon sugar
- 1/2 tablespoons chopped cilantro
- Quarter the onion, place in a food processor with the garlic, ginger and green chilis.
- Process until finely chopped.
- Heat the oil on medium heat for 1 minute.
- Add in the cumin seeds and wait until they begin to sizzle, this will take a few seconds.
- 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.
- Add in the tomatoes and cook on high heat for 5-6 minutes, until the mixture begins to thicken.
- Add in the cumin coriander powder and cook for another one or two minutes.
- Add 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 5 minutes.
- Stir in the cilantro and serve.