BKBTY: Recipe: Spicy Mushrooms & Asparagus

Sunday, June 23, 2013

Recipe: Spicy Mushrooms & Asparagus

I wanted to create a dish around the vegetables offered at the vegetable stand
that were starting to come in locally. Here's what I made :)

Ingredients:

1 1/2 cups chopped mushrooms or 2 large caps.

1 bunch (about a lb) fresh asparagus broken into 3-4" sections

1 chili (jalapeno or serrano) chopped (follow same rule of thumb as in onion recipe)

1 1/2" ginger minced

4-5 cloves garlic minced

1/4 tsp cumin seeds

1/4 tsp garam masala * see end of recipe

1 bay leaf

pinch turmeric

pinch cayenne

1 tbsp coconut oil

salt to taste

a SMALL pinch xanthan gum or flour.

sesame seeds and cilantro to garnish (you could also use chopped cashews)

Directions:

1. In a large mixing bowl put mushrooms and asparagus In a small bowl mix garam masala, salt, cayenne, and turmeric. coat the vegetables with the spice mix, set aside *note this may not seem like a lot of spice but remember both of these guys cook down considerably. This is plenty of spice :)

2. melt the oil in a frying pan and add your cumin seeds

3. when they start to sputter, add chili, garlic, and ginger

4. Count to 10. Then add your vegetables and bay leaf.

5. Stir over high heat for 3 min. (watch your fingers! this will SPLATTER)

6. As the vegetables start to release their liquid siphon off excess to avoid soggyness. Place extra liquid in small bowl and set aside.

7. When the asparagus turns a brillant green and a fork can spear it with a just a touch of resistance, turn off heat and immediately plate to prevent overcooking!

8. REMOVE BAY LEAF!! ----THESE CAN CUT INTESTINAL/ESOPHAGEAL TISSUE. NEVER LET BAY LEAVES MAKE IT TO YOUR TABLE!!!!

9. Return to broth. add a pinch, less than 1/8 tsp of natural xanthan gum (or flour.) Bob's Red Mill is a excellent source for this. Whisk until thoroughly incorporated and leave for five minutes. Then pour on top of dish as a sauce.