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…
- 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.
- 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.
- 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.
- Optional: Finish under broiler for 1-3 minutes, or until top browns slightly.