Dinner Tonight: Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce) Recipe

Name: Dinner Tonight: Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce) Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 14 ounces white button mushrooms, stems remove and thickly sliced; 1 tablespoon olive oil; 1 medium onion, finely chopped; 1 jalapeno pepper, stemmed, seeded, and finely chopped; 2 teaspoons minced garlic; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon chile powder; 1/2 teaspoon kosher salt; 1 tablespoon tomato paste; 3 tablespoons water; 1 tablespoon minced green onions or chives; Cooked white rice

I've been hitting the jackpot recently with winter-appropriate, filling vegetarian dishes—the kind that are comforting enough to scare away the cold weather and yet, not so heavy they'll fill out your sweater.

This recipe from The Perfect Pantry accentuates mushrooms with an onion and tomato sauce spiked with an assortment of spices very typical of Indian cuisine. It's slightly spicy, but with a rounded, almost meaty flavor.

The key to this recipe is the gentle cooking of the thickly sliced mushrooms. My first instinct with mushrooms is to cook them over high heat until they give up all their flavor to the sauce. But by cooking these over low heat, they remain plump and toothsome. It's really kind of remarkable, and a perfect vegetarian main when paired with rice.

Dinner Tonight: Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce) Recipe

Cook 25 mins

Total 25 mins

Serves 2 servings

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14 ounces white button mushrooms, stems remove and thickly sliced
1 tablespoon olive oil
1 medium onion, finely chopped
1 jalapeño pepper, stemmed, seeded, and finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chile powder
1/2 teaspoon kosher salt
1 tablespoon tomato paste
3 tablespoons water
1 tablespoon minced green onions or chives
Cooked white rice

Pour the oil into a pot set over medium heat. Toss in the onion and the jalapeño and cook for 6 minutes, stirring occasionally. Add the garlic, stir well, and cook for 2 minutes. Sprinkle in the cumin, coriander, and chile powder, stir well, and cook for 1 minutes.
Add the mushrooms, tomato paste, and the water. Stir until the paste is evenly distributed, then cover the pot, reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren't yet tender, remove the lid and cook for a few more minutes.
Serve with white rice and sprinkling of the green onions.

Nutrition Facts (per serving)
366	Calories
9g	Fat
65g	Carbs
10g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	366
% Daily Value*
Total Fat 9g	11%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 350mg	15%
Total Carbohydrate 65g	24%
Dietary Fiber 7g	26%
Total Sugars 8g
Protein 10g
Vitamin C 22mg	111%
Calcium 73mg	6%
Iron 7mg	38%
Potassium 1017mg	22%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.