Mushroom Masala - 11 Net Carbs
serves 4
1 1/2 pounds Portobello mushrooms - stems removed
1 tablespoon canola oil
1 medium chopped onion
1 large tomato - seeded and chopped
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 pinch cayenne pepper, to taste
1 cup tomato sauce
1 bay leaf
1/4 cup chopped cilantro
salt to taste
Trim away any crumbling edges from caps. Cut each cap in half, then each half crosswise into 3/4-inch slices. Set slicedmushrooms aside.
In a small Dutch oven or heavy, large saucepan, heat oil over medium-high heat. Sauté onion and tomato until onion 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.
serves 4
1 1/2 pounds Portobello mushrooms - stems removed
1 tablespoon canola oil
1 medium chopped onion
1 large tomato - seeded and chopped
1 teaspoon ground cumin
1/2 teaspoon cinnamon
1 pinch cayenne pepper, to taste
1 cup tomato sauce
1 bay leaf
1/4 cup chopped cilantro
salt to taste
Trim away any crumbling edges from caps. Cut each cap in half, then each half crosswise into 3/4-inch slices. Set slicedmushrooms aside.
In a small Dutch oven or heavy, large saucepan, heat oil over medium-high heat. Sauté onion and tomato until onion 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.