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Mushroom Stir-Fry with Onions & Tomatoes Recipe

Mushroom Stir-Fry with Onions & Tomatoes

by Suvir Saran
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

If you can find fenugreek leaves, by all means, use them—their bitterness nicely counters the sweetness of the caramelized onions. This would be lovely with steak or chicken. Serves six.

To learn more, read the article:
Spice Up Your Vegetable Stir-Fries, Indian Style
Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients fenugreek garam masala cremini mushrooms more more
3 Tbs. canola oil
1/4 cup dried fenugreek leaves or 1/2 cup finely chopped fresh fenugreek(optional)
2 small whole dried red chiles (optional)
1 Tbs. cumin seeds
2 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground turmeric
2 lb. cremini (baby bella) mushrooms, cleaned, stems trimmed, and sliced 1/4 inch thick (8 cups)
2 medium red onions, peeled, halved lengthwise and thinly sliced crosswise into half-moons (3 cups)
2 medium tomatoes, finely chopped (about 2-1/2 cups)
1 tsp. store-bought or homemade garam masala 
1/4 tsp. cayenne (optional)
2 tsp. kosher salt; more to taste
1/4 cup fresh cilantro, chopped
1 to 2 Tbs. fresh lemon juice
Tip:

Seasoning with salt at the end of the cooking process may seem unconventional, but it actually works better in stir-fries. Salt encourages vegetables to break down and release water, and that is not the goal in these dishes.

Heat the canola oil with the fenugreek leaves and chiles (if using), cumin seeds, coriander, ground cumin, and turmeric in a large wok, Dutch oven, or 12-inch skillet over medium-high heat. Cook, stirring occasionally, until the cumin is browned and the chiles darken, 2 to 3 minutes. Add the mushrooms, onions, and tomatoes, mix them into the spices, and cook, stirring occasionally, until the liquid has evaporated and the vegetables look evenly browned, softened, and dry, 15 to 20 minutes; there will be a lot of liquid in the beginning— just keep cooking, stirring more frequently as the vegetables become drier.

Add the garam masala, cayenne (if using), and salt, and cook 1 minute longer. Stir in the cilantro and lemon juice, taste for seasoning, and serve.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 140; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 0.5; Protein (g): 5; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 16; Polyunsaturated Fat (g): 2.5; Sodium (mg): 390; Cholesterol (mg): 0; Fiber (g): 4;
photo: Scott Phillips
From Fine Cooking 83 , pp. 48
January 1, 2007

user reviews

Rate this Recipe
Star Star Star Star Star by amrita109, 1/2/2013Excellent!! I also added a ginger/garlic paste but I would recommend adding a good amount of fresh ginger/garlic after the fenugreek and before the mushrooms/onions. Also, I used fenugreek powder instead of leaves but I don't know if this matters too much.
Star Star Star Star Star by Bonams, 4/6/2009This was the star of our meal! Served with homemade naan. I served all the stir-fry recipes featured with this one and this was the winner by far!