Pakistani-style Mushrooms In Pita Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
4 tbsp: Vegetable oil,
1 small: Eggplant, peeled
4: Garlic clove, (s),
Thinly sliced,
Crushed, then chopped
Cut crosswise in julienne,
2 tsp: Ground cardamon,
15: , (to 20) shiitake caps
2 tsp: Ground cumin seeds,
Stems removed,
4: Dried hot chilies,
Caps sliced in half,
Crushed or,
Salt,
4: Jalape o chilies, sliced
Pita breads, lightly heated
2 large: Tomatoes, sliced
Directions:
Heat the oil in a large skillet over medium heat until it begins to
smoke. Add the garlic, cardamon, cumin, and chilies. Stir vigorously
for 1/2 min, then add the onions, tomatoes, eggplant, and shiitake.
Stir over high heat, adding more oil if necessary. Saute until the
vegetables are well cooked, limp, and fragrant, about 10 min. Stuff
the pitas with the mixture and serve. No forks allowed except to fill
the pita pockets.
A Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 154
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp
smoke. Add the garlic, cardamon, cumin, and chilies. Stir vigorously
for 1/2 min, then add the onions, tomatoes, eggplant, and shiitake.
Stir over high heat, adding more oil if necessary. Saute until the
vegetables are well cooked, limp, and fragrant, about 10 min. Stuff
the pitas with the mixture and serve. No forks allowed except to fill
the pita pockets.
A Cooks Book of Mushrooms
by Jack Czarnecki
ISBN 1-885183-07-0
pg 154
Submitted By DIANE LAZARUS On 11-19-95
Source from luhu.jp