Recipe: Sauced Mushrooms with Sesame Seed

Sauced Mushrooms with Sesame Seed
rec.food.veg.cooking/Jim Barricks (1995)
Serves 6

1 1/2 pounds fresh mushrooms, (about 30 medium-sized)
1 large onion, coarsely chopped
4 to 6 cloves minced garlic
fresh ginger root, a 1/2-inch piece, peeled and coarsely chopped
2 tablespoons vegetable oil, and 3 Tbs Vegetable broth
3 tablespoons canned tomato sauce
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
fresh ground black pepper, to taste
1/8 teaspoon cayenne pepper, or to taste
1 tablespoon lemon juice
1 tablespoon whole roasted sesame seeds

Cut off mushroom stems so they are level with the caps. Wipe mushrooms with a damp cloth.

Put the chopped onions, garlic, and ginger into a electric blender or food processor along with 1/4 cup of water; blend until you have a smooth paste.

Heat oil in a 10-inch pot, or deep skillet over a medium flame. When hot, pour in the paste from the blender (keep face averted). Stir and fry for 8 to 10 minutes or until paste is a golden-brown color. Lower the flame and add the tomato sauce, coriander, cumin, salt, black pepper, and cayanne. Fry, stirring for 1 minute. Now put in the mushroom caps, lemon juice, and 2/3 cup water. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 15 minutes. Stir every now and then during this cooking time.

Neatly arrange 5 mushrooms in the center of each of 6 small, shallow bowls. Spoon a little sauce over each servinbg. Then sprinkle the roasted sesame seeds on top of the mushroom caps.