Spicy mushroom stir-fry [Vegan]

Jaymi's Notes:
The one thing that stood out to me about this recipe after making it (besides the fantastic flavor, of course) is how fast it was to create. Toss a few ingredients in the pan, stir it for a minute and wham! you have a meal. I'm keeping this recipe around for nights when I think I don't have time to make dinner, but in fact I do.

More on The Cooking Project.

Kelly's Recipe:
In keeping with my theme from yesterday of cooking from ingredients already on hand and also with Indian food, I made some spicy mushrooms. I am particularly fond of mushrooms on toast, which I often make as a quick and satisfying lunch when I'm eating alone. With the Indian spices this was a bit of a twist on an old stand-by. If you don't want it on toast, serve it as a side dish.The recipe calls for fresh curry leaves. I am lucky enough to have a fantastic spice store reasonably close to me and I happened to have dried curry leaves from there because I love making Indian food. I just shook some out into my palms and add them. If you don't have access to curry leaves, or if it is just too specialized an ingredient for you, use basil leaves instead. Substituting curry powder would make the dish a different thing altogether. The heat of the spices sneaks up on you a bit. You don't really notice it while you are eating, but afterwards there is a nice little tingle in the mouth.

This recipe is from At Home with Madhur Jaffrey.

© Jaymi Heimbuch
Stir-Fried Spicy Mushrooms

5 tbsp olive oil
1/2 tsp whole brown mustard seeds
1/4 tsp whole fennel seeds
15 fresh curry leaves or 10 fresh basil leaves, torn up
1 lb cremini or plain white mushrooms, sliced
1 clove garlic, sliced Salt
1/8 tsp cayenne pepper
2-3 tsps lime or lemon juice
1-2 tbsp finely chopped cilantro or parsley

1. Put the oil in a large frying panb and set over medium-high heat. When hot, drop in the mustard seeds. As soon as the mustard seeds start to pop, a matter of seconds, put in the fennel seeds and curry leaves. A few seconds later, add the mushrooms and garlic. Stir and fry until the liquid begins to ooze out from the mushrooms, about 2 minutes.

© Jaymi Heimbuch

2. Now add about 1/3 to 1/2 teaspoon salt (taste as you go), the cayenne, and the lime juice. Stir for a minute. Taste for balance of flavours. Add the cilantro, stir, and turn off the heat.

© Jaymi Heimbuch

Serve warm or at room temperature.

© Jaymi Heimbuch

Tags: Recipes | The Cooking Project | Vegan | Weekday Vegetarian

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