Asha’s mushrooms with onion, garlic and ginger
This is a recipe from Madhur Jaffrey’s Eastern vegetarian cooking.
- ¾ Ib/340 g mushrooms
- 4 tbs vegetable oil
- 1 inch cube fresh ginger,peeled and finely grated
- 1 medium onion, finely chopped
- 6 cloves garlic, peeled and mashed to a pulp
- ¼ tsp turmeric
- Pinch cayenne pepper
- ½ tsp salt
Wipe the mushrooms with a damp cloth and halve them. Combine the ginger and garlic in a small cup with 3 tbs water. Heat the oil in wide pot over a medium heat.When oil is hot put in the chopped onion and fry, stirring, for 5 minutes or so until onion is a golden brown colour. Add the ginger/garlic paste. Keep stirring and frying for another 2 minutes. If the water evaporates, sprinkle a little more in. Then add turmeric and cayenne. Stir for a second, add the mushrooms and the salt and 4 fl oz water. Stir and bring to a simmer. Cover, lower heat and simmer gently for 10 minutes. Check seasoning and add more salt if needed. Serve with rice or naan bread.