Spicy Stir-Fried Mushroom Bruschetta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A component of some curry powders, fenugreek adds an earthy, subtly bitter essence to Indian dishes. Omit if you can't find it. Even though the jalapeños are seeded in this appetizer, the dried chiles and ground red pepper deliver plenty of spicy heat. This dish is inspired by flavors from the northern mountainous region of India (Kashmir), whose people brought their love of mushrooms with them when they settled in Delhi. Garnish with fresh cilantro leaves. Ingredients:
1 tablespoon canola oil |
1/2 teaspoon cumin seeds |
1 whole dried red chile |
1 1/2 teaspoons grated peeled fresh ginger |
1 cup finely chopped red onion |
2 tablespoons dried fenugreek leaves (kasoori methi) |
1/4 teaspoon salt |
1 minced seeded jalapeño pepper |
1 1/2 teaspoons ground coriander |
1/8 teaspoon ground red pepper |
2 garlic cloves, minced |
2 cups quartered mushrooms |
1 cup (1/2-inch) cubed tomato |
7 tablespoons no-salt-added tomato sauce |
3 tablespoons chopped fresh cilantro, divided |
1/8 teaspoon garam masala |
8 (1-ounce) slices country bread, toasted |
Directions:
1. Heat first 3 ingredients in a large skillet over medium-high heat; sauté 1 minute or until cumin begins to darken. Add ginger to pan; sauté 30 seconds. Add red onion and fenugreek; sauté 2 minutes or until onion is tender. Add salt and jalapeño; saute 2 minutes or until onion softens and begins to brown. Add coriander, red pepper, and minced garlic; sauté 30 seconds. Add mushrooms; cook 7 minutes or until liquid evaporates. Stir in tomato, tomato sauce, 2 tablespoons cilantro, and Garam Masala; bring to a simmer. Cook 15 minutes or until sauce thickens. Sprinkle with the remaining 1 tablespoon cilantro. Serve with slices of country bread.
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