Sometimes, it’s hard to know what to do with delicate yellow oyster mushrooms. Yellow oyster mushrooms have a nutty flavour and go well with curries. Here is a recipe that brings out the best in them and is packed with ergothioneine thanks to a combination of mushrooms and lentils.
Yields1 ServingPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
1cupred lentils, washed
3cupswater
½cupleek, diced (or one small onion)
2cloves garlic, minced
1tspginger, grated
1tspground turmeric
1tspcumin powder
1tspcoriander powder
1tspgaram masala
½tspchilli powder (to taste)
salt to taste
2tbspghee (or vegetable oil0
500gYellow Oyster Mushrooms, sliced
2cupscooked basmati rice
Fresh coriander for garnish (optional)
1
Combine washed red lentils and water in a pot. Bring to a boil, reduce heat, scoop off any scum and simmer until lentils are soft.
2
In a saute pan, heat 1 tbsp ghee. Add leek and sauté until golden brown. Add garlic, ginger, dry spices and sauté.
3
Stir in the contents of sauté pan into the pot of lentils. Wash the sauté pan and return it to the stovetop.
4
Heat sauté pan over high heat. Add the remaining ghee and sear the mushrooms, tossing frequently until golden brown. Season with salt.
5
Serve over a bed of rice and garnish with fresh coriander.
Ingredients
1cupred lentils, washed
3cupswater
½cupleek, diced (or one small onion)
2cloves garlic, minced
1tspginger, grated
1tspground turmeric
1tspcumin powder
1tspcoriander powder
1tspgaram masala
½tspchilli powder (to taste)
salt to taste
2tbspghee (or vegetable oil0
500gYellow Oyster Mushrooms, sliced
2cupscooked basmati rice
Fresh coriander for garnish (optional)
Directions
1
Combine washed red lentils and water in a pot. Bring to a boil, reduce heat, scoop off any scum and simmer until lentils are soft.
2
In a saute pan, heat 1 tbsp ghee. Add leek and sauté until golden brown. Add garlic, ginger, dry spices and sauté.
3
Stir in the contents of sauté pan into the pot of lentils. Wash the sauté pan and return it to the stovetop.
4
Heat sauté pan over high heat. Add the remaining ghee and sear the mushrooms, tossing frequently until golden brown. Season with salt.
5
Serve over a bed of rice and garnish with fresh coriander.
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