Mushrooms and Tomatoes with Fennel & Ginger

One of my friends’ favourite dishes.  Quick, easy, simple and delicious hot or cold.  Though, if you are like me, there’s rarely any left over for a cold sampling!

Ingredients to serve 4

Two or three, small to medium, tomatoes chopped into four pieces.  12-15oz mushrooms, firm small ones, nothing fancy.  1/2 tsp fennel seeds roughly crushed. 1/2 tsp ground ginger or 1/2 ” of fresh ginger finely sliced.  One dried red chilli, crushed. Veg or rice oil.  NOT Canola muck!

Cut the mushrooms in half down the centre of the stalk or in 4 slices if larger.  Heat a glug of oil over medium heat in a small frying pan. Add the mushrooms and stir for a couple of minutes.  Sprinkle over the spices, stir.  Add the tomatoes and simmer for 5 mins or until the tomatoes soften thoroughly.  Serve without too much of the liquid that is inevitably given off  [mop it up with some spare Naan bread as you go along!]

Serve with Pooris or small Naans as a starter – Favourite Poori & Naan recipes to follow!


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