Khumbi Sukhe is a mushroom-based vegetarian Indian dish.
Ingredients:
1/2 lb white mushrooms
1/2 teaspoon onion salt
1 teaspoon black pepper
1/4 teaspoon basil
juice of 1/2 lime
1 oz butter
1/4 teaspoon sea salt
1 cardamom pod crushed seeds of
1/4 teaspoon turmeric powder
1 clove crushed garlic
Wash and dry the mushrooms. Cut evenly into medium-thin slices. Spread out and dust with onion salt, black pepper, basil and lime juice. Mix well and marinate for 15 minutes. Heat the butter, and when it begins to smoke, saute the mushrooms with the marinade over medium-high heat. Turn once, and see that no moisture accumulates during cooking. If the mushrooms are fresh, and thinly sliced, you will only to cook one minute. For thicker, more hearty mushrooms saute for fo2 minutes, then sprinkle with 2 tablespoons water, salt and cover well. Keep on medium heat. Then, steam for about 5-6 minutes, uncover, and serve.
An alternative mixture of aromatics for the same quantity of mushrooms is: 1 1/2 crushed cloves garlic, 3/4 teaspoon fresh milled black pepper, pinch of cayenne, 4-6 crushed cardamom seeds, 1/2 teaspoon salt, 1 1/2 teaspoons lime juice, melted butter. Mix the aromatics and lime juice well, marinate the mushrooms for 5 to 10 minutes. Heat a heavy frying pan and use just enough butter to coat 1/2 lb. thinly sliced mushrooms. When the butter smokes, throw in the mushrooms. Stir well, cook on high heat for a minute or so, till no moisture remains. Lower the heat. Cook for a further 15-20 seconds and serve hot. In both cases, the remaining juices should be not more than a tablespoon or so.
Ingredients:
1/2 lb white mushrooms
1/2 teaspoon onion salt
1 teaspoon black pepper
1/4 teaspoon basil
juice of 1/2 lime
1 oz butter
1/4 teaspoon sea salt
1 cardamom pod crushed seeds of
1/4 teaspoon turmeric powder
1 clove crushed garlic
Wash and dry the mushrooms. Cut evenly into medium-thin slices. Spread out and dust with onion salt, black pepper, basil and lime juice. Mix well and marinate for 15 minutes. Heat the butter, and when it begins to smoke, saute the mushrooms with the marinade over medium-high heat. Turn once, and see that no moisture accumulates during cooking. If the mushrooms are fresh, and thinly sliced, you will only to cook one minute. For thicker, more hearty mushrooms saute for fo2 minutes, then sprinkle with 2 tablespoons water, salt and cover well. Keep on medium heat. Then, steam for about 5-6 minutes, uncover, and serve.
An alternative mixture of aromatics for the same quantity of mushrooms is: 1 1/2 crushed cloves garlic, 3/4 teaspoon fresh milled black pepper, pinch of cayenne, 4-6 crushed cardamom seeds, 1/2 teaspoon salt, 1 1/2 teaspoons lime juice, melted butter. Mix the aromatics and lime juice well, marinate the mushrooms for 5 to 10 minutes. Heat a heavy frying pan and use just enough butter to coat 1/2 lb. thinly sliced mushrooms. When the butter smokes, throw in the mushrooms. Stir well, cook on high heat for a minute or so, till no moisture remains. Lower the heat. Cook for a further 15-20 seconds and serve hot. In both cases, the remaining juices should be not more than a tablespoon or so.
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