Mushrooms with onion

Baked wild caught Salmon with chill-tomato gravy MUSHROOMS with ONION, braised spinach

Meal planning and preparation is sometimes time consuming, especially when you're hungry and the freezer options are limited.  I try to have freshly cooked veggies daily if possible and opt for veggies that are not too time consuming, so most days I prefer steaming as it' effortless and quick.  Sometimes I feel like a veg cooked in an olive oil and onion base, like tonight and mushrooms require little cooking time and not too much seasoning or spice that detract from the natural taste of the mushrooms. Being of Indian descent, we tend to curry most of our meals, a delicate blend of curry spices always adds a different spin on regular boring mushrooms.  You may opt to add chillie powder, cumin powder and garam masala and if you are using these powdered condiments then add at least half a tsp of freshly ground garlic and ginger.  On days that we abstain from meat eating, mushrooms always featured on the  menu, curried with garden peas, most times.  if using stemmed mushrooms, cut up the stems and include with the mushroom slices. The method of cooking the mushrooms in the picture above was a quick braise with minimum ingredients.  Always remember, mushrooms give off lots of liquid, so cook covered for 2-3 minutes, then remove the pot lid and allow them to cook in its own juices.  Also, salt releases liquid, therefore season the mushrooms once they have cooked and all liquid has been reduced.  Maximum cooking time including preparation is about 15 minutes


Ingredients

1/2 - 1 tblsp olive oile
3/4 to 1 medium sized onion, roughly sliced
250g mushrooms sliced
1 dry red chilli, cut up (optional)
a stem of curry leaves (optional)
1 clove fresh garlic sliced (optional)
1/2 tsp Freshly ground ginger (optional)
Salt an freshly ground black pepper to taste


Here's How

• Add Olive oil to a pot, and allow to heat
• Add sliced onion, dry red chillie and curry leaves and braise until onion just starts to change colour and is translucent

• Now add the sliced mushrooms to the onion mixture

• Stir the ingredients to mix and coat the mushrooms.  Cook for 8-10 minutes until mushrooms change colour. Turn off the heat and season with salt and freshly ground black pepper

 

• Discard the curry leaves and dry red chilli, and garnish with fresh coriander and serve.
•