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
- 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.
- Drain, saving the soaking liquid as you do so.
- Strain the soaking liquid through a clean piece of cloth and set it aside.
- Cut each mushroom in half lengthwise.
- Put the ginger and garlic into the container of a food processor or blender.
- Add 1/4 cup water and blend until you have a smooth paste.
- Heat the oil in a 2 1/2- to 3-quart pot over medium heat.
- When hot, put in the paste from the food processor (keep face averted).
- Stir and fry for 1 minute.
- Add the coriander, cumin, turmeric, and cayenne.
- Stir and fry for another minute.
- Put in the minced tomato.
- Stir and fry for about 3 minutes, gently mashing the pieces of tomato with the back of your stirring spoon.
- You should end up with a relatively smooth paste.
- 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.
- Bring to a simmer.
- Cover, lower heat and simmer gently for 10 minutes.
- Add the garam masala.
- 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)