Masala mushroom recipe.
Photo credit: Chris De La Rosa
If you want to eat delicious meat quickly and for free (vegan/vegetarian) Please enjoy our dishes with exotic flavors. This masala mushroom definitely delivers without being too bold with spices. It also goes great with basic button mushrooms, which are very affordable.
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you will need…
2 pounds mushrooms (Wash and cut into 1/2 pieces)
3 tablespoons coconut oil (Split)
1 teaspoon salt (Split)
1/2 medium onion (sliced)
5-7 garlic cloves (broken)
1/4 scotch bonnet pepper (sliced)
1/4 teaspoon black pepper
1 medium tomato (cut into cubes)
1 1/2 cups water
1/2 teaspoon cumin seeds (Zira)
1 teaspoon anchur masala
1 1/4 tablespoons curry powder
1 tablespoon caribbean green seasoning
2 tablespoons coriander (chop finely)
Note! The recipe is explained in detail in the video below, so we recommend watching it as well.Additionally, you can also make this spicy (chili pepper) You can find aanchar masala at your local West Indian grocery store or online.
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Prepare materials as needed.
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put wide Heat 1/2 of the coconut oil in a frying pan over medium/high heat, add the mushrooms and stir well.
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Add 1/2 amount of salt and simmer over high heat for about 8 to 10 minutes.The mushrooms will shrink and release water. (This is why you need a wide pot) The color changes as the liquid evaporates. That color should occur as explained in the video. Set the mushrooms aside and place the pot over medium heat.
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Add remaining coconut oil, onion, and garlic. Reduce the heat to low and stir-fry the garlic slowly, being careful not to burn it. Approximately 3-4 minutes.
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Then add the Scotch bonnet, black pepper and cumin. (Zira) Add the seeds and continue cooking. After 4 minutes, add curry powder, caribbean green seasoning Then stir well. Continue cooking on low heat.
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Add the remaining salt, increase the heat to medium-high, and add the water. Bring to a boil and add the anchur masala and diced tomatoes. Cook over medium heat for about 4 minutes.
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At this point I used a stick blender to puree everything to make something like a thick sauce or gravy, then added the pre-cooked mushrooms to the pot. This step is optional, but I like the overall texture of the gravy by doing so.
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Once it boils again, all you have to do is cook the mushrooms for a few minutes and absorb the deliciousness of the curry we have made. Taste and adjust the saltiness to your liking, then turn off the heat and add the coriander. (or Shadow Beni).
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Source: www.caribbeanpot.com