Sauced Mushrooms with Sesame Seeds

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Sauced Mushrooms with Sesame Seeds

 

1 1/2 pounds, about 30 medium-sized fresh mushrooms

1 large onion, coarsely chopped

4 to 6 cloves minced garlic

fresh ginger root, a 1/2-inch piece, peeled and coarsely chopped

2 tablespoons vegetable oil

3 tablespoons vegetable broth

3 tablespoons canned tomato sauce

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

fresh ground black pepper, to taste

1/8 teaspoon cayenne pepper, or to taste

1 tablespoon lemon juice

1 tablespoon whole roasted sesame seeds

 

Cut off mushroom stems so they are level with the caps. Wipe mushrooms with a

damp cloth.

Put the chopped onions, garlic, and ginger into a electric blender or food

processor along with 1/4 cup of water; blend until you have a smooth paste.

Heat oil in a 10-inch pot, or deep skillet over a medium flame. When hot, pour

in the paste from the blender (keep face averted). Stir and fry for 8 to 10

minutes or until paste is a golden-brown color. Lower the flame and add the

tomato sauce, coriander, cumin, salt, black pepper, and cayanne. Fry, stirring

for 1 minute. Now put in the mushroom caps, lemon juice, and 2/3 cup water. Mix

well and bring to a boil. Cover, lower heat, and simmer gently for 15 minutes.

Stir every now and then during this cooking time.

Neatly arrange 5 mushrooms in the center of each of 6 small, shallow bowls.

Spoon a little sauce over each serving. Then sprinkle the roasted sesame seeds

on top of the mushroom caps

Makes 6 servings.

Calories 108, Fat 5 g, Sodium 249 mg, Carbohydrate 12 g, Fiber 1 g, Protein 3 g.

 

 

 

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