Pakistani-style mushrooms in pita

Yield: 1 cup

Measure Ingredient
4 tablespoons Vegetable oil
4 \N Garlic clove(s),
\N \N Crushed, then chopped
2 teaspoons Ground cardamon
2 teaspoons Ground cumin seeds
4 \N Dried hot chilies,
\N \N Crushed or
4 \N JalapeĀ¤o chilies, sliced
2 larges Tomatoes, sliced
1 small Eggplant, peeled
\N \N Thinly sliced
\N \N Cut crosswise in julienne
15 \N (to 20) shiitake caps
\N \N Stems removed
\N \N Caps sliced in half
\N \N Salt
\N \N Pita breads, lightly heated

Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic, cardamon, cumin, and chilies. Stir vigorously for ½ min, then add the onions, tomatoes, eggplant, and shiitake.

Stir over high heat, adding more oil if necessary. Saute until the vegetables are well cooked, limp, and fragrant, about 10 min. Stuff the pitas with the mixture and serve. No forks allowed except to fill the pita pockets.

A Cook's Book of Mushrooms

by Jack Czarnecki

ISBN 1-885183-07-0

pg 154

Submitted By DIANE LAZARUS On 11-19-95

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