Indian Style Mushrooms In A Tomato Sauce Food

INDIAN STYLE MUSHROOMS IN A TOMATO SAUCE

Steps:

• Heat the oil in a medium sized saucepan over a medium heat.
• Add the chopped onion and chilli and cook, stirring frequently, for 5-6 minutes. The onion should be soft but not browned.
• Add the garlic and cook for a further 2 minutes.
• Add the cumin, coriander and chilli powder and cook, stirring, for one minute.
• Add the mushrooms, salt and tomato puree. Stir until all ingredients are thoroughly blended.
• Sprinkle the water evenly over the mushrooms and reduce the heat to low.
• Cover and cook for 10 minutes, stirring halfway through.
• The sauce should have thickened, but if it appears runny, cook, uncovered, for 3-4 minutes, or until you achieve the desired consistency.
• Transfer to a serving dish, sprinkle with the snipped chives and serve.

MUSHROOMS IN A RICH TOMATO-ONION SAUCE

Steps:

• Wipe the mushrooms with damp paper towels and slice. Heat the oil in a medium saucepan over medium heat. Add the onion and chile and cook, stirring, for 5-6 minutes, until the onion is softened but not brown. Add the garlic paste and cook, stirring, for 2 minutes.
• Add the cumin, coriander, and chile powder and cook, stirring, for 1 minute. Add the mushrooms, salt, and tomato paste and stir until the ingredients are blended. Sprinkle the water evenly over the mushrooms and reduce the heat to low. Cover and cook for 10 minutes, stirring halfway through. The sauce should have thickened, but if it appears runny, cook uncovered, for 3-4 minutes, or until you achieve the desired consistency. Transfer to a serving dish, sprinkle the chives on top, and serve immediately.

ROMANIAN MUSHROOMS IN TOMATO SAUCE

Steps:

• Small mushrooms, leave whole.
• Slice the big ones into large pieces with the stems intact.
• Heat the oil in a large saucepan over medium heat.
• Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes.
• Add the mushrooms and saute until slightly tender, about 15 minutes.
• Stir in the paprika and saute for 1 minute.
• Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes.
• Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.
• Serve warm as an accompaniment to mamaliga (cornmeal mush) or pasta.

INDIAN CHICKEN AND MUSHROOMS IN SPICED TOMATO CREAM

Steps:

• Heat oil in a large saucepan over medium heat; add chili pepper, cloves and cinnamon stick and heat until fragrant.
• Add the chopped onion and cook for 1-2 minutes then add the ginger and garlic and cook for 1 min more.
• Add the chicken slices and cook for 4 minutes; then add the mushrooms, cayenne, coriander, cardamom, cumin, turmeric, and cook for 4-5 minutes more; add a little oil if necessary to prevent burning.
• Add tomato sauce and paste and mix well and lower heat and cook until chicken is cooked through, about 3-5 minutes.
• Stir in evaporated milk or cream and simmer on low heat for about 5 minutes then add garam masala and chopped cilantro to the dish.
• Serve with rice, if desired.