with Sesame Seeds
- 1 1/2 pounds (about 30 medium-sized)
- 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
Amount Per Serving:
Calories 108 - Calories from Fat 48
Percent Total Calories From: Fat 45%, Protein 12%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 249mg, Total Carbohydrate 12g, Dietary Fiber 1g, Protein 3g, Vitamin A 94 units, Vitamin C 11 units, Calcium 0 units, Iron 2 units