Mushrooms with fennel & ginger

4 servings

Ingredients

Quantity Ingredient
12 ounces Mushrooms
4 tablespoons Oil
2 smalls Tomatoes, chopped
¼ teaspoon Fennel seeds
¼ teaspoon Sont (ground ginger)
¼ teaspoon Turmeric
¼ teaspoon Cayenne
½ teaspoon Salt

Directions

Wipe mushrooms with a wet cloth & cut into slices.

Heat oil in a skillet over medium-high heat. When hot, put in the mushrooms. Stir & fry the mushrooms for about 2 minutes. Add all the other ingredients. Stir & cook until the tomatoes are soft.

Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95

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