tamarindo mushrooms

202001-23

This one of the very few times that I’ve cooked mushrooms whole since I started this cookbook in 2013. They are a lot easier to stir-fry whole than sliced, because they produce less liquor.

Tamarindo paste can be found in stores that cater to the Hispanic population. It is so concentrated that it will thicken the sauce very quickly.

INGREDIENTS

This is what you need for 2-3 servings:

1 lb. button mushrooms
2 tbsp. tamarindo paste
This one with apple juice and chile
2 garlic cloves, minced
S&P
1 cup red wine

Pic1: tamarindo mushrooms

Directions

Pic2: onions & bell pepper mix
Pic3: stir-fry mushrooms
Pic4: add tamarindo paste

Clean the mushrooms by rubbing off any dirt and cutting the scar on the stem.
Leave the stem in place to limit the formation of liquor.
Heat olive oil.
Optional: sauté 1 cup onion and bell pepper mix with the garlic until nearly dry.
Add the cleaned mushrooms.
Stir-fry over high heat until dark brown patches start showing.
Add wine. Bring to a boil.
Reduce heat to medium. Add tamarindo paste.

Pic5: add liquid, simmer
Pic6+7: served with burger patties.

Stir the tamarindo until completely dissolved.
Continue simmering until the sauce becomes thick and syrupy.
That happens fairly quickly because the tamarindo paste is very concentrated.
Serve immediately. Enjoy.

Serving suggestion:

I served this with pan-fried burger patties / meatballs

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org