Dinner Tonight: Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce) Recipe

By
Nick Kindelsperger
Nick Kindelsperger is a contributing writer at Serious Eats.
Nick Kindelsperger
Nick Kindelsperger is a food critic at the Chicago Tribune.  His food writing appears in The Washington Post, Newsweek, Epicurious, Baltimore Sun, Serious Eats, Grub Street, New York Magazine, and Tasting Table, among others.
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Updated August 09, 2018
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Nick Kindelsperger

I've been hitting the jackpot recently with winter-appropriate, filling vegetarian dishes—the kind that are comforting enough to scare away the cold weather and yet, not so heavy they'll fill out your sweater.

This recipe from The Perfect Pantry accentuates mushrooms with an onion and tomato sauce spiked with an assortment of spices very typical of Indian cuisine. It's slightly spicy, but with a rounded, almost meaty flavor.

The key to this recipe is the gentle cooking of the thickly sliced mushrooms. My first instinct with mushrooms is to cook them over high heat until they give up all their flavor to the sauce. But by cooking these over low heat, they remain plump and toothsome. It's really kind of remarkable, and a perfect vegetarian main when paired with rice.

Recipe Details

Dinner Tonight: Mushroom Bhaji (Mushrooms in Tomato-Onion Sauce) Recipe

Cook 25 mins
Total 25 mins
Serves 2 servings

Ingredients

  • 14 ounces white button mushrooms, stems remove and thickly sliced

  • 1 tablespoon olive oil

  • 1 medium onion, finely chopped

  • 1 jalapeño pepper, stemmed, seeded, and finely chopped

  • 2 teaspoons minced garlic

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon chile powder

  • 1/2 teaspoon kosher salt

  • 1 tablespoon tomato paste

  • 3 tablespoons water

  • 1 tablespoon minced green onions or chives

  • Cooked white rice

Directions

  1. Pour the oil into a pot set over medium heat. Toss in the onion and the jalapeño and cook for 6 minutes, stirring occasionally. Add the garlic, stir well, and cook for 2 minutes. Sprinkle in the cumin, coriander, and chile powder, stir well, and cook for 1 minutes.

  2. Add the mushrooms, tomato paste, and the water. Stir until the paste is evenly distributed, then cover the pot, reduce heat to low, and cook for 10 minutes. Stir halfway through. The dish should be stew-like. If it is not thick enough, or the mushrooms aren't yet tender, remove the lid and cook for a few more minutes.

  3. Serve with white rice and sprinkling of the green onions.

Nutrition Facts (per serving)
383Calories
9gFat
69gCarbs
11gProtein
×
Nutrition Facts
Servings: 2
Amount per serving
Calories383
% Daily Value*
Total Fat 9g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 351mg15%
Total Carbohydrate 69g25%
Dietary Fiber 8g28%
Total Sugars 10g
Protein 11g
Vitamin C 24mg121%
Calcium 81mg6%
Iron 7mg39%
Potassium 1080mg23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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