Mushrooms with fennel & ginger
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Mushrooms |
| 4 | tablespoons | Oil |
| 2 | smalls | Tomatoes, chopped |
| ¼ | teaspoon | Fennel seeds |
| ¼ | teaspoon | Sont (ground ginger) |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
Directions
Wipe mushrooms with a wet cloth & cut into slices.
Heat oil in a skillet over medium-high heat. When hot, put in the mushrooms. Stir & fry the mushrooms for about 2 minutes. Add all the other ingredients. Stir & cook until the tomatoes are soft.
Madhur Jaffrey, "A Taste of India" Submitted By MARK SATTERLY On 03-15-95