Curried Mushrooms
Yield
1 servingsPrep
10 minCook
30 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
mushrooms
|
|
| 1 | large |
onions
|
|
| ¼ | teaspoon |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 2 | large |
tomatoes
|
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
mushrooms
|
|
| 1 | large |
onions
|
|
| 1.3 | ml |
turmeric
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
hot chili peppers
to taste |
*
|
| 2 | large |
tomatoes
|
|
| 1 | x |
vegetable oil
|
*
|
Directions
Wash mushrooms. Slice finely. Slice onion finely.
Heat oil and add turmeric and onions. Fry until soft.
Add the sliced tomatoes and cook for 3 minutes, stirring all the time.
Add the mushrooms, cover and simmer for 15 to 20 minutes.
Remove cover and dry out all the water.
Serve hot.
