Spicy Stir-Fried Mushroom Bruschetta

Spicy Stir-Fried Mushroom Bruschetta
Photo by Becky Luigart-Stayner

Ingredients

  • 1 minced seeded jalapeño pepper
  • 2 garlic cloves, minced
  • 1 ½ teaspoons ground coriander
  • 1 cup (1/2-inch) cubed tomato
  • 7 tablespoons no-salt-added tomato sauce
  • ½ teaspoon cumin seeds
  • 1/8 teaspoon ground red pepper
  • + 10 more ingredients
    • 1 tablespoon canola oil
    • 1 ½ teaspoons grated peeled fresh ginger
    • 2 cups quartered mushrooms
    • 3 tablespoons chopped fresh cilantro, divided
    • 2 tablespoons dried fenugreek leaves (kasoori methi)
    • 8 (1-ounce) slices country bread, toasted
    • ¼ teaspoon salt
    • 1 cup finely chopped red onion
    • 1/8 teaspoon Garam Masala
    • 1 whole dried red chile

1. Heat first 3 ingredients in a large skillet over medium-high heat; sauté 1 minute or until cumin begins to darken. Add ginger to pan; sauté 30 seconds. Add red onion and fenugreek; sauté 2 minutes or until onion is tender. Add salt and jalapeño; saute 2 minutes or until onion softens and begin...

View full recipe at My Recipes

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