Guest guest Posted August 23, 2004 Report Share Posted August 23, 2004 Ok, this is a recipie I made up, but when I made it for a pot-luck at work for some of my Indian co-workers, well, the mushrooms were gone before I was able to get to the potluck myself! You serve them over rice (any rice will do, I prefer Basmati). The recipie: 4 or 5 large Portabella mushrooms (the bigger the better), sliced in about 1/4 in strips 1 large onion, chopped (you can also use green onions, which is slightly milder) minced garlic minced ginger Jalepeno sauce Tobasco sauce chili powder olive oil paprika (for color) Directions: In a cast iron skillet (you could use any kind of skillet really, but I think cast iron gives the best flavor), add olive oil, garlic, and ginger on medium high heat. Add onions and cook until translucent. Add some more olive oil, and then add your portabellas. Allow the mushrooms to cook most of the way, and then add your tobasco, jalepeno sauce, and chili powder to taste. The more you put, the hotter it will be. Add a little paprika. This makes them a little more " black " once you finish cooking the mushrooms. Smells good, looks wierd, tastes even better! Serve over rice. I'm thinking of trying this with real jalepenos instead of the sauce, so I'll let you know how it comes out. I've also thought about maybe using several different types of mushrooms as well, although, portabellas seem to soak in the " heat " better. If you guys try anything, let me know! Pat: thanks for writing the post about cross posting... Gina Quote Link to comment Share on other sites More sharing options...
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