Mushroom Stir-Fry with Onions & Tomatoes

Mushroom Stir-Fry with Onions & Tomatoes
Photo by Scott Phillips

Ingredients

  • 2 tsp. kosher salt; more to taste
  • 1 tsp. store-bought or homemade garam masala
  • ½ tsp. ground turmeric
  • 2 lb. cremini (baby bella) mushrooms, cleaned, stems trimmed, and sliced ¼ inch thick (8 cups)
  • 2 medium red onions, peeled, halved lengthwise and thinly sliced crosswise into half-moons (3 cups)
  • 1 Tbs. cumin seeds
  • ¼ cup fresh cilantro, chopped
  • + 8 more ingredients
    • 1 to 2 Tbs. fresh lemon juice
    • 3 Tbs. canola oil
    • ¼ cup dried fenugreek leaves or ½ cup finely chopped fresh fenugreek(optional)
    • 2 medium tomatoes, finely chopped (about 2-½ cups)
    • 2 tsp. ground coriander
    • 1 tsp. ground cumin
    • ¼ tsp. cayenne (optional)
    • 2 small whole dried red chiles (optional)

Heat the canola oil with the fenugreek leaves and chiles (if using), cumin seeds, coriander, ground cumin, and turmeric in a large wok, Dutch oven, or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin is browned and the chiles darken, 2 to 3 minutes. Add the mush...

View full recipe at Fine Cooking

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