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Mushrooms, Tomatoes and Shallots with Turmeric and Green Chili
Sautéed shallots, garlic and cilantro stems lend the dish backbone, and the commingling of softened mushrooms and tomatoes creates a simple but flavorful sauce. Sliced green chilies add spicy kick and a little fish sauce stirred in to finish provides deep savoriness and additional umami (you can substitute soy sauce if you want to keep it vegetarian). Serve with rice.
4
Servings
Tip
Don’t forget to salt the mushrooms as soon they hit the skillet. This helps draw out their liquid, serving the dual purpose of softening them and infusing the dish with their flavor.
35 minutes
Ingredients
-
3
tablespoons grapeseed or other neutral oil
-
½
teaspoon ground turmeric
Directions
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01In a 12-inch skillet over medium, heat the oil until shimmering. Add the turmeric and cook, stirring, until the oil takes on a yellow hue, about 15 seconds. Add the shallots and cook, stirring occasionally, until softened but not brown, 2 to 4 minutes. Add the garlic and cilantro stems, then cook, stirring, until fragrant, about 30 seconds. Add the mushrooms and ¼ teaspoon each salt and pepper. Cook, stirring often, until the mushrooms release some of their liquid, 3 to 5 minutes.
