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stir-frying Indian
Morel Mushrooms With Peas Recipe-2782

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Morels grow in the northern state of Kashmir. They are dried and shipped to the rest of the country.

Yield: 4 servings

Ingredients

  • ½ ounce dried or 12 fresh morel mushrooms
  • A 1-inch cube of fresh ginger, peeled
  • 4 cloves garlic, peeled
  • 3 tablespoons vegetable oil or ghee
  • 1 teaspoon ground coriander seeds
  • 2 teaspoons ground cumin seeds
  • ¼ teaspoon ground turmeric
  • 1/8 teaspoon cayenne pepper
  • 6 ounces tomatoes (1 large or 2 small), peeled and minced
  • 2 cups fresh shelled or defrosted frozen peas
  • 1½ teaspoons salt
  • ¼ teaspoon garam masala

Directions

Rinse off the dried morels quickly and then leave them to soak in 1½ cups water for 20 to 30 minutes or until they are quite tender; if you are using fresh, there is no need, of course, to soak them.

Drain, saving the soaking liquid as you do so. Strain the soaking liquid through a clean piece of cloth and set it aside. Cut each mushroom in half lengthwise.

Put the ginger and garlic into the container of a food processor or blender. Add ¼ cup water and blend until you have a smooth paste.

Heat the oil in a 2½- to 3-quart pot over medium heat. When hot, put in the paste from the food processor (keep face averted). Stir and fry for 1 minute.

Add the coriander, cumin, turmeric, and cayenne. Stir and fry for another minute.

Put in the minced tomato. Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon. You should end up with a relatively smooth paste.

Now put in the morels, their strained soaking liquid (or 1½ cups water, if you are using fresh morels), the peas, and the salt. Bring to a simmer.

Cover, lower heat and simmer gently for 10 minutes. Add the garam masala. Stir to mix.

Notes

From: India


© 1981 Madhur Jaffrey
 

Nutritional Information

Nutrients per serving (% daily value)

183kcal (9%)
889mg (37%)
16g
6g
11g (18%)
0g
1g (4%)
8g
2g
0mg (0%)
5g
6g
43mg
487mg
49mcg RAE (2%)
36mg (60%)
59mg (6%)
7mg (38%)
 

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