Morel Mushrooms With Peas

• 1/2 ounce dried or 12 fresh morel mushrooms
• A 1-inch cube of fresh ginger, peeled
• 4 cloves garlic, peeled
• 3 tablespoons vegetable oil or ghee
• 1 teaspoon ground coriander seeds
• 2 teaspoons ground cumin seeds
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• 6 ounces tomatoes (1 large or 2 small), peeled and minced
• 2 cups fresh shelled or defrosted frozen peas
• 1 1/2 teaspoons salt
• 1/4 teaspoon garam masala

1. Rinse off the dried morels quickly and then leave them to soak in 1 1/2 cups water for 20 to 30 minutes or until they are quite tender; if you are using fresh, there is no need, of course, to soak them.
2. Drain, saving the soaking liquid as you do so.
3. Strain the soaking liquid through a clean piece of cloth and set it aside.
4. Cut each mushroom in half lengthwise.
5. Put the ginger and garlic into the container of a food processor or blender.
6. Add 1/4 cup water and blend until you have a smooth paste.
7. Heat the oil in a 2 1/2- to 3-quart pot over medium heat.
8. When hot, put in the paste from the food processor (keep face averted).
9. Stir and fry for 1 minute.
10. Add the coriander, cumin, turmeric, and cayenne.
11. Stir and fry for another minute.
12. Put in the minced tomato.
13. Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon.
14. You should end up with a relatively smooth paste.
15. Now put in the morels, their strained soaking liquid (or 1 1/2 cups water, if you are using fresh morels), the peas, and the salt.
16. Bring to a simmer.
17. Cover, lower heat and simmer gently for 10 minutes.
18. Add the garam masala.
19. Stir to mix.

mushrooms, ginger, garlic, vegetable oil, ground coriander seeds, ground cumin, ground turmeric, cayenne pepper, tomatoes, peas, salt, garam masala

Taken from www.cookstr.com/recipes/morel-mushrooms-with-peas (may not work)