Mushroom Masala
Aug 24, 2006 9:10:14 GMT -8
Post by barbogold on Aug 24, 2006 9:10:14 GMT -8
MUSHROOM MASALA
Yield: 4 servings
Source: Dana Jacobi, author of "Amazing Soy"
Info: diabeticgourmet.com/book_archive/Authors/Dana_Jacobi
Note: Mushroom Masala, a chunky blend of meaty portobello
mushrooms and tomatoes perfumed with cinnamon, cumin and
a zing of cayenne pepper, takes barely 30 minutes to make.
Served over aromatic basmati rice, it is a complete meal.
INGREDIENTS
- 1-1/2 lbs. Portobello mushrooms
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 1 large tomato, seeded and chopped
- 1 tsp. ground cumin
- 1/2 tsp. cinnamon
- Pinch to 1/4 tsp. cayenne pepper, to taste
- 1 cup tomato sauce
- 1 bay leaf
- 1/4 cup chopped cilantro
- Salt, to taste
DIRECTIONS
Remove stems from mushrooms and discard. Trim away any
crumbling edges from caps. Cut each cap in half, then
each half crosswise into 3/4-inch slices. Set sliced
mushrooms aside.
In a small Dutch oven or heavy, large saucepan, heat oil
over medium-high heat. Sauté onion and tomato until onions
is translucent, about 4 minutes. Stir in cumin, cinnamon
and cayenne and cook briefly, until spices are fragrant,
about 1 minute. Add tomato sauce and bay leaf. Bring just
to a boil and add mushrooms.
Cook, stirring occasionally, until sauce is dark brown and
slightly thickened, and mushrooms are cooked but not soft,
about 12-15 minutes. Remove bay leaf and discard. Add salt
to taste. Garnish with cilantro.
Serve with cooked brown rice, basmati rice or whole-wheat linguine.
Nutritional Information Per Serving (without any rice or pasta):
130 calories, 4 g. total fat (less than 1 g. saturated fat),
15 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 386 mg. sodium
Diabetic Exchanges: 3 Vegetable, 1 Fat
Barbo's Notes:
You can use your favorite curry powder instead of the listed
spices.
Yield: 4 servings
Source: Dana Jacobi, author of "Amazing Soy"
Info: diabeticgourmet.com/book_archive/Authors/Dana_Jacobi
Note: Mushroom Masala, a chunky blend of meaty portobello
mushrooms and tomatoes perfumed with cinnamon, cumin and
a zing of cayenne pepper, takes barely 30 minutes to make.
Served over aromatic basmati rice, it is a complete meal.
INGREDIENTS
- 1-1/2 lbs. Portobello mushrooms
- 1 Tbsp. canola oil
- 1 medium onion, chopped
- 1 large tomato, seeded and chopped
- 1 tsp. ground cumin
- 1/2 tsp. cinnamon
- Pinch to 1/4 tsp. cayenne pepper, to taste
- 1 cup tomato sauce
- 1 bay leaf
- 1/4 cup chopped cilantro
- Salt, to taste
DIRECTIONS
Remove stems from mushrooms and discard. Trim away any
crumbling edges from caps. Cut each cap in half, then
each half crosswise into 3/4-inch slices. Set sliced
mushrooms aside.
In a small Dutch oven or heavy, large saucepan, heat oil
over medium-high heat. Sauté onion and tomato until onions
is translucent, about 4 minutes. Stir in cumin, cinnamon
and cayenne and cook briefly, until spices are fragrant,
about 1 minute. Add tomato sauce and bay leaf. Bring just
to a boil and add mushrooms.
Cook, stirring occasionally, until sauce is dark brown and
slightly thickened, and mushrooms are cooked but not soft,
about 12-15 minutes. Remove bay leaf and discard. Add salt
to taste. Garnish with cilantro.
Serve with cooked brown rice, basmati rice or whole-wheat linguine.
Nutritional Information Per Serving (without any rice or pasta):
130 calories, 4 g. total fat (less than 1 g. saturated fat),
15 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 386 mg. sodium
Diabetic Exchanges: 3 Vegetable, 1 Fat
Barbo's Notes:
You can use your favorite curry powder instead of the listed
spices.