Muttering Mushroom Batman! (Mushroom Mutter)


Tis Divali time, which means fasting time, so tonight I made some Mushroom Mutter; a traditional Indian dish, and of course modified here with a bit of a Trini kick. I absolutely love this dish and I make it all the time, even if I am guilty of not sharing it before today. Now, as you are going through the list of  ingredients, before you start telling me that you can’t find this or that, I found everything at Tru Valu. So, let the yumminess begin. ^.^


3 cups fresh mushrooms – sliced
1 tablespoon garam masala 
1 teaspoon ground cumin/geera
1/2 teaspoon whole cumin
1/2 stick cinnamon
4 cardamom seeds
1/2 teaspoon ground cardamom
 1 teaspoon ground coriander
1 teaspoon chopped shadon beni
1 tablespoon green seasoning
1 tablespoon finely chopped cashews (I used a blender to crush it into oblivion)
1 teaspoon minced ginger
1 teaspoon minced garlic
1/2 cup cream
1/4 cup tomato paste
1/2 cup water
1/2 cup green peas
1 tablespoon vegetable oil
scotch bonnet pepper to taste
salt to taste
  • Season your sliced mushrooms with green seasoning.
  • Add oil to a pot and allow to heat up on medium heat.
  • Add the whole cumin, cinnamon and whole cardamom and cook in the oil for one minute.
  • Turn the heat on low, add your ginger, garlic, garam masala, coriander, ground cumin and ground cardamom and cook for a further minute.
  • Next add your cashews and tomato paste and sauté for a further minute.
  • Now add your mushrooms and salt and allow it to cook until the mushrooms start to become tender.
  • Add the green peas and cook for one more minute.
  • Add the cream and the water and cook until desired thickness.
  • Turn off the heat and add the chopped chadon beni.
  • Enjoy!



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