What if I don't have tamarind paste for this recipe?

Tamarind paste adds a unique tangy flavor; while not strictly replaceable, a squeeze of lime juice or a touch of a fruit chutney could offer a different kind of tang if you don't have it on hand.

How do I water saute the onion properly?

To water saute, cook the sliced onion in a non-stick pan with a small amount of water, adding more as needed to prevent sticking, until it becomes translucent, which usually takes a few minutes.

Can I adjust the spice levels in this Mushroom Matar Saute?

Yes, you can easily adjust the amounts of turmeric, coriander, curry powder, and fennel seeds to suit your preference for a milder or spicier flavor profile in this dish.

What's the best way to serve this Mushroom Matar Saute?

This saute is delicious served warm alongside rice, quinoa, or with warm flatbreads like roti or naan to soak up the flavorful sauce.

How should I store leftover Mushroom Matar Saute?

Store any leftover Mushroom Matar Saute in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave until warmed through.

9 years ago

Mushroom Matar Sauté
[Vegan, Gluten-Free]

HD By: Helyn Dunn

Author Bio

Always fascinated by the subject of nutrition, Helyn first strayed from eating animal-based products in... Read More

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A vibrant close-up of Mushroom Matar Saute, featuring tender brown mushrooms and bright green peas, garnished with fresh cilantro, served in a shallow bowl.

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Mushroom Matar Sauté [Vegan, Gluten-Free]

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Ingredients You Need for Mushroom Matar Sauté [Vegan, Gluten-Free]

8 large White Button mushrooms, sliced
1 large sweet onion, sliced
1 cup frozen sweet peas
1 teaspoon tamarind paste (see notes)
1 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon curry powder
1 teaspoon fennel seeds
1 teaspoon powdered ginger
2 teaspoon tamari or other low-sodium soy sauce
1/4 cup fresh cilantro, chopped plus a few sprigs for garnish

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How to Prepare Mushroom Matar Sauté [Vegan, Gluten-Free]

Water sautée the onion until it's translucent.
Add the spices, tamari, tamarind paste, and mushrooms and sauté everything until the mushrooms are cooked. This takes about 10 minutes.
Stir in the peas last and let them cook a bit longer until they are thawed and warm but still bright green.
Add the chopped cilantro and stir it to combine.
Garnish this with a bit more fresh cilantro.