Yes its simply spiced up with tomatoes and makes for good hearty lunch, also a way to use up those tired looking mushrooms hiding at the bottom of the fridge.
You can choose to eat this a number of ways with: naan bread, stuffed in pitta breads, even with rice - but an hour or so ago, we had it for brunch simply spooned over toasted slices of stale bread.
Hey sometimes stale bread can benefit from being toasted. Some people would make croutons or even bread and butter pudding. I would too, but my husband is not keen on Bread and Butter Pudding. What he doesn't know though is I am planning to make some next year, if he won't eat it I know plenty of nephews and nieces who will lap it up.
By the way this is my 1111th blog post. Wow I am pretty amazed with myself - its quite an achievement. I would do something celebratory about it, like a small give-away but this will have to wait until next year now, when I have moved and settled into my new abode.
I am linking this recipe to Mom Trends for this weeks Friday Food and Recipe Linky.
Spicy Tomatoey Mushrooms
1 tablespoon olive oil
1 medium onion, minced
1- 1 ½ teaspoon chilli powder
½ teaspoon turmeric powder
1 garlic clove, crushed
½ inch ginger, grated
Salt to taste
200g tinned tomatoes, chopped
300g – 340g mushroom, sliced in half
Optional: fresh parsley or coriander, minced
MethodHeat the butter and oil in a wide pan over a medium heat under very soft, then add in the spices, garlic and ginger and cook for a couple of minutes for the spices to infuse the caramelised onions. Stir in the chopped tomatoes and cook on medium heat until it begins to thicken.. Stir from time to time to prevent the sauce from sticking to the pan. When the tomato sauce is quite thick, stir in the mushrooms and cook until your heart desires. I like my mushrooms to still have some bite, but I know some some like them cooked down a lot. When cooked to your satisfaction, taste and adjust seasoning if necessary, stir in the herb if using and serve immediately.