Monday, April 17, 2017

Mint and Mushrooms

Life is filled with lots of gambles. We tend to play it safe, calculate the risk, but despite all the manipulations, it’s still a gamble. For one, no amount of calculation can take the element of uncertainty away from life. As much as we like to be in control, we seldom get to predict what life would be like a year from now, a month from now, a week from now or for that matter who knows what tomorrow holds for us.

Despite all these uncertainties we all strive for a comfortable, happy fulfilling life. All the mystery surrounding the uncertainties is what makes life beautiful and worth living.

Cooking is sort of like a gamble, yet it can be very predictable at times. For example when you mix mint with pretty much any vegetable, one can be rest assured that it’s going to be a stellar dish.

 Fresh mint is imperative for this dish; those dried mint leaves in a jar won’t do the trick.

2 cups of roughly chopped mint leaves

2 - 2 1/2 cups of chopped mushrooms

4  cloves of garlic - minced

1 inch ginger - grated or finely chopped

1/2 tsp Black pepper

1 tsp Red pepper flakes

1 tsp Cumin powder

1 tsp   Coriander powder

1/3 cup coconut milk / can be substituted with cream


Heat a pan with 2 tablespoons of olive oil.

Once the oil is hot, add the red pepper flakes, ginger and garlic. Let it cook for couple of seconds and then add the mint leaves and all the spices (black pepper, coriander powder and cumin powder)

Mix well and let it cook until the mint is wilted.

Add the mushrooms and salt.

Cook for 2- 3 minutes.

Reduce the heat and add the coconut milk.

Let it simmer for a minutes and it's done. 

The dish can be served with toasted bread, rice or quinoa,

linked to  simple and in season at Feedingboys.