MUSHROOM MASALA

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MUSHROOM MASALA

Yield: 4 servings

Source: Dana i, author of " Amazing Soy "

Info:

http://diabeticgourmet.com/book_archive/Authors/Dana_i

Note: Mushroom Masala, a chunky blend of meaty portobello

mushrooms and tomatoes perfumed with cinnamon, cumin and

a zing of cayenne pepper, takes barely 30 minutes to make.

Served over aromatic basmati rice, it is a complete meal.

INGREDIENTS

- 1-1/2 lbs. Portobello mushrooms

- 1 Tbsp. canola oil

- 1 medium onion, chopped

- 1 large tomato, seeded and chopped

- 1 tsp. ground cumin

- 1/2 tsp. cinnamon

- Pinch to 1/4 tsp. cayenne pepper, to taste

- 1 cup tomato sauce

- 1 bay leaf

- 1/4 cup chopped cilantro

- Salt, to taste

DIRECTIONS

Remove stems from mushrooms and discard. Trim away any

crumbling edges from caps. Cut each cap in half, then

each half crosswise into 3/4-inch slices. Set sliced

mushrooms aside.

In a small Dutch oven or heavy, large saucepan, heat oil

over medium-high heat. Sauté onion and tomato until onions

is translucent, about 4 minutes. Stir in cumin, cinnamon

and cayenne and cook briefly, until spices are fragrant,

about 1 minute. Add tomato sauce and bay leaf. Bring just

to a boil and add mushrooms.

Cook, stirring occasionally, until sauce is dark brown and

slightly thickened, and mushrooms are cooked but not soft,

about 12-15 minutes. Remove bay leaf and discard. Add salt

to taste. Garnish with cilantro.

Serve with cooked brown rice, basmati rice or whole-wheat linguine.

Nutritional Information Per Serving (without any rice or pasta):

130 calories, 4 g. total fat (less than 1 g. saturated fat),

15 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 386 mg. sodium

Diabetic Exchanges: 3 Vegetable, 1 Fat

RECIPE FROM THE ARCHIVE:

Spicy Pumpkin Pie

http://diabeticgourmet.com/recipes/html/154.shtml

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