Mushrooms with Peas
Rinse off dried morels, soak in 1 1/2 cups water 20 to 30 minutes
or until tender. If using fresh there is no need to soak. Drain and
save soaking liquid, straining it through a clean piece of cloth.
Cut each mushroom in half lengthwise.
- 1/2 oz dried or 12 fresh morel mushrooms
- 1 inch cube fresh ginger, peeled
- 4 cloves garlic
- 3 tbl veg. oil
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/8 tsp cayenne pepper
- 6 oz tomatoes, peeled and minced
- 2 cups fresh shelled or defrosted frozen peas
- 1 1/2 tsp salt
- 1/4 tsp garam masala
Blend ginger, garlic and 1/4 cup water into a smooth paste. Heat
oil in a 2 1/2 to 3 qt. pot over medium heat, add paste, stir and
fry for 1 minute.
Add coriander, cumin, turmeric, and cayenne, stir and fry for
Add minced tomato, stir and fry for about 3 minutes, mashing the
tomato with stirring spoon, until you have a relatively smooth paste.
Add morels and strained soaking liquid (or 1 1/2 cups water if
using fresh morels), peas, and salt. Bring to a simmer, cover, lower
heat and simmer gently for 10 minutes.
Add garam masala, stirring to mix.