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Indian “Butter” Mushrooms

Makes 4-6 servings

What you’ll need…

3 cups (750 mL) chopped fresh or canned diced tomatoes
1 cup (250 mL) raw cashews, soaked in water for 4-12 hours
1” (2.5 cm) piece fresh ginger
4-6 cloves garlic, roughly chopped
1 red chili, chopped, optional
1 tsp (5 mL) garam masala
½ tsp (2.5 mL) cinnamon
¼ tsp (1.25 mL) ground cardamom (or 2 whole cardamom pods)
¼ tsp (1.25 mL) cayenne pepper, optional
  sea salt, to taste
¼ cup (60 mL) coconut oil
1 medium onion, thinly sliced
4 cups (1000 mL) sliced mushrooms (Portobello, cremini or white button)
½ cup (125 mL) chopped cilantro

What to do…

  1. Blend together 1 cup (250 mL) chopped/diced tomatoes, soaked cashews, ginger, garlic, fresh chili, spices and salt. Combined mixture with remaining tomatoes; set aside.
  2. In a large skillet, heat coconut oil over medium-high. Add onion and sauté for 2-3 minutes, or until starting to soften. Add mushrooms and cook 4-8 minutes longer, or until wilted and moisture begins to evaporate.
  3. Add tomato mixture. Bring to simmer, reduce heat and cook for 20-30 minutes, stirring often, or until thickened. Stir through chopped cilantro and serve.
  4. Optional: Finish under broiler for 1-3 minutes, or until top browns slightly.