Mushrooms Thang (veggie)
Over a year ago
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Ingredients
- 50g marg or butter
- 1 medium onion
- 200-250g mushrooms cut in quarters
- 2 squirts tomato puree
- ½ teaspoon cinnamon powder
- ½ teaspoon ground cloves
- small tub natural yoghurt (150g)
- 150ml veggie stock
- black pepper
Accompaniment
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Description
Easy to cook veggie girlfriend impressor of a dish!
Method
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1
1) Chop the onion up into bits and fry it in the marg until soft.
2) Squirt in the tomato puree, add the cinnamon and clove powder and fry for another 2 minutes so that it sticks to the onion.
3) Add the mushrooms and a splash of the stock (couple of table spoons) so that the red mixture starts to stick to the mushrooms as well. Fry gently until the point where the mushrooms are starting to go soft [have a taste of mushroom quarter at this point, mmm, lovely!].
4) Poor on the rest of the stock and bring to a simmering boil.
5) Stir in the yogurt and sprinkle on black pepper and keep on a low heat for 15 minutes or so.
6) I serve with basmati rice which takes about 10 minutes from here. So when the rice is cooked and put on the plate spoon the mushrooms and liquid over the top - a pasta dish is good to serve in, though a plate does fine.
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