CHILI YOGURT MUSHROOMS
This is from one of my Indian cookbooks, and is so easy and delish! The recipe calls for cremini, but you can substitute plain button mushrooms too. These are good as an appetizer with naan, or as a side dish to tandoori meats, or even plain grilled meats.
Provided by A la Carte
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
- Stir in the garlic and saute another 2 minutes.
- Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
- Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
- Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
- Sprinkle with cilantro and serve.
Nutrition Facts : Calories 215.5, Fat 14.2, SaturatedFat 8.7, Cholesterol 36.8, Sodium 32.5, Carbohydrate 19.8, Fiber 3.2, Sugar 9.8, Protein 5.8
BLACK BEAN CHILI WITH MUSHROOMS
Mushrooms and black beans are the perfect pairing for a hearty weeknight chili with a kick of heat from a fresh jalapeño. Seared minced mushrooms add a depth of flavor that balances an easy homemade chili spice mix of mild chile, warm cinnamon and smoky chipotle. If you'd like, you can substitute 1 1/2 cups of the broth for 1 1/2 cups of Mexican lager.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
- Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
- Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.
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