It’s Tuesday.
That means veggie day here in our household.
Hubby Dearest is definitely Mr Meat, so days like today aren’t easy. Usually my Mother-in-Law makes a lentil curry, which he just about eats.
However the in-laws are away for a while now, so he has to eat my food…
Mwa ha ha ha!!
No, seriously, I’m not a bad cook, but still, veggie? Not him! He’d rather order a veggie pizza but we can’t do that every week, especially since we had pizza on Sunday!
So I thought I’d ressurect one of my mum’s recipes. We used to have this mushroom concoction in pita breads with salad, and it was yummy! Or you could have it as a pasta sauce.
Here are the instructions for how to make it!
Ingredients
1 tbspn olive oil
1 tspn cumin seeds
1 chilli, chopped
1 clove garlic, chopped
1 inch ginger, minced
1 white onion, sliced
2 large flat mushrooms, chopped
A handful of button mushrooms, quartered
Salt to taste
1 tin chopped tomatoes
1 dessertspoon tomato puree
1 tspn garam masala
Instructions
1) Heat oil in a large wok or pan. Once hot, add cumin seeds. When sizzling, add ginger, garlic and chillies and cook circa few moments. Then add the onions.
2) Cook the onions until translucent.
3) Add the mushrooms, tomato puree and tinned tomatoes. Mix and add salt and garam masala.
4) Put on a low heat and allow to simmer until cooked, about 10-15 minutes. Check and stir. The mushrooms will give off water so you will get a natural gravy as well once cooked.
Enjoy your mushroom thingy how you wish! We’re having it in pita with salad today!
