I've been hitting the jackpot recently with winter-appropriate, filling vegetarian dishes—the kind that are comforting enough to scare away the cold weather and yet, not so heavy they'll fill out your sweater.
This recipe from The Perfect Pantry accentuates mushrooms with an onion and tomato sauce spiked with an assortment of spices very typical of Indian cuisine. It's slightly spicy, but with a rounded, almost meaty flavor.
The key to this recipe is the gentle cooking of the thickly sliced mushrooms. My first instinct with mushrooms is to cook them over high heat until they give up all their flavor to the sauce. But by cooking these over low heat, they remain plump and toothsome. It's really kind of remarkable, and a perfect vegetarian main when paired with rice.
- 14 ounces white button mushrooms, stems remove and thickly sliced
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 jalapeno pepper, stemmed, seeded, and finely chopped
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon chile powder
- 1/2 teaspoon kosher salt
- 1 tablespoon tomato paste
- 3 tablespoons water
- 1 tablespoon minced green onions or chives
- Cooked white rice
Pour the oil into a pot set over medium heat. Toss in the onion and the jalapeño and cook for 6 minutes, stirring occasionally. Add the garlic, stir well, and cook for 2 minutes. Sprinkle in the cumin, coriander, and chile powder, stir well, and cook for 1 minutes.
Add the mushrooms, tomato paste, and the water. Stir until the paste is evenly distributed, then cover the pot, reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren't yet tender, remove the lid and cook for a few more minutes.
Serve with white rice and sprinkling of the green onions.