Recipes

Mushroom Masala
 

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
 
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 or whole-wheat linguine. 
 
Makes 4 servings. Per serving: 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.