Khumbi Sukhe (Indian Sauteed Mushrooms #1)
indian, side dish, vegetables
1/2 lb white mushrooms
1/2 teaspoon onion seed
1 teaspoon fgb pepper
1/4 teaspoon dried basil
1/2 lime; juice
1 oz butter
1/2 teaspoon salt
1 cardamom pod; crushed seeds
1 teaspoon garlic salt -=or=-
1 large garlic clove; minced
----OPTIONAL----
1/4 teaspoon turmeric
Wash and dry the mushrooms (if cultivated, wipe only. IMH) Cut evenly into medium thin slices. Spread out and dist with onion salt, black pepper, basil and lime juice. Mix well and marinade 15 minutes. Heat the butter and when the foam subsides, saute the mushrooms with ther marinade and other aromatics over high heat. Turn once and see that no moisture accumulated during the cooking. (This isn't easy with juice! IMH). If the mushrooms are fresh and thinly sliced, 1 minutes sauteeing is sufficient. For tougher mushrooms, saute for 2 minutes, then sprinkle with water, salt and cover well. Keep on medium heat. steam for about 5 minutes more, uncover and serve.
Recipe Dharamjit Singh "Indian Cookery" MMed IMH c/o Georges' Home BBS 2:323/4.4
Yield: 4 servings