Okra Onions And Mushrooms Food

MUSHROOM AND OKRA CURRY

Steps:

• Remove the seeds from the cardamom pods and grind in a mortar and pestle. Set aside.
• With either a stick blender or food processor, blend the garlic, ginger and chilies with 3 tablespoons of the water, until smooth. Set aside.
• Heat a large pan over medium to high heat, add the oil, and when hot, add the coriander and cumin seeds and allow them to sizzle for a few seconds. Add the ground cumin, cardamom and turmeric and cook for 1 minute. Add the garlic, ginger and chili paste, the tomatoes, the remaining water, mushrooms and okra. Mix well, bring to the boil, then reduce heat, cover and simmer for 5 minutes.
• Uncover and cook the curry for 10 minutes more, or until the okra is tender.
• Serve hot, garnished with the cilantro and accompanied by rice and a tangy Indian relish.

OKRA, ONIONS, AND MUSHROOMS

Steps:

• Heat the olive oil over high heat.
• Reduce heat to medium (6), and saute okra for 2 minutes.
• Add onions and saute for an additional 3 minutes.
• Add mushrooms, salt and pepper, and saute for an additional 10 minutes.

CURRIED OKRA, MUSHROOMS AND GARBANZO BEANS

Steps:

• For the Relish: First you will want to peel your mango and then cut off the flesh from the pit.
• Place the mango in a bowl, and process it with a food processor, or simply mash it with a hand masher, whatever you choose to do.
• Mix in the rest of the ingredients and set aside.
• For the curry: In a clean food processor bowl, place the garlic, ginger, chiles and 3 tablespoons of water, and process until smooth.
• Next, heat your oil in a large saucepan, and add the whole coriander seeds, cumin seeds, and allow them to sizzle for a few seconds, allowing for the flavors to release a bit.
• Then add the ground cumin, the ground cardamom seeds, and turmeric and cook for about a minute or so.
• Then add the garlic paste that you made in the processor, along with the tomatoes and remaining water.
• Stir to mix well, and then add the mushrooms, okra, and garbanzo beans.
• Stir again, and then bring to a boil.
• Reduce your heat and then cover and simmer for 5 minutes.
• Remove the lid and turn your heat up slightly and cook for about 8-10 more minutes (maybe less depending on your okra), until the okra is tender but not too soft (you dont want mushy okra).
• Remove from heat and add your chopped cilantro, stirring lightly.
• Serve with your mango relish and rice (I like it with basmati).

PEPPERS, ONIONS AND MUSHROOMS

Steps:

• Clean and cut all vegetables (remove stems from mushrooms) except garlic, into strips about 1/2-inch size. (this may seem like alot, but it cooks down).
• Using large skillet, heat oil over medium-high heat.
• Add only onions first. Cook, stirring occasionally, until translucent. Lower heat to simmer and continue to cook for 15 minutes or until starting to get golden color.
• Raise heat to medium-high, add peppers and salt, Stir well into onions. Continue to cook until peppers JUST START to get soft.
• Add mushrooms, combining well.
• Add black pepper, garlic, and pepper flakes.
• Stir well. Lower heat to simmer. DO NOT COVER as this will poach vegetables.
• Continue to simmer until mushrooms give off their juices but are still firm. It is important NOT to overcook as they will cook again when reheated to be used.
• Remove skillet from heat. Stir.
• Allow to cool. Peppers and mushrooms should still have body to them.
• I like to bag portions in plastic sandwich bags, spread out so they are flat in bag. This makes for easy storage once they are frozen. I then place several bags into a freezer storage bag.
• I have kept this mix frozen for over a year without change in flavor.

ORZO WITH ONIONS AND MUSHROOMS

Steps:

• Melt the butter in a large skillet; add the chopped onions and mushrooms.
• Season with salt and pepper.
• Cook gently over medium heat, stirring occasionally, until soft (about 20-25 minutes).
• Meanwhile, bring a pot of water to boil over high heat.
• Once it comes to a full boil add the bouillon and orzo.
• Cook until the orzo is tender.
• Drain orzo and toss with the cooked onions and mushrooms.
• Taste and add additional seasoning if desired.

OKRA AND ONION SAUTé

Steps:

• Bring a pan of salted water to a boil.
• Add okra, uncut--whole.
• In a separate sauté pan, heat butter then sauté onions until tender.
• Okra should be tender at this time. Drain okra from water then add to butter and onions.
• Add garlic.
• Season to taste with salt and pepper.
• Sauté for about 3 minutes.
• Enjoy!

PAN-FRIED OKRA, ONION, AND TOMATOES

Steps:

• Cut okra in half lengthwise.
• Pour 1/4 cup oil into a large skillet over medium-high heat. Cook okra in hot oil, in batches, 6 minutes or until browned, turning occasionally. Remove from skillet, and drain well on paper towels. Repeat with remaining okra, adding remaining 1/4 cup oil as needed. Cool.
• Stir together onion and next 5 ingredients in a large bowl; add okra, tossing to coat.
• Serve at room temperature.