- 4
0/5
(0 Votes)
Ingredients
- 3/4 pound fresh mushrooms
- 4 tablespoons vegetable oil
- 1/2 cup finely-chopped tomato
- 1/4 teaspoon crushed fennel seed
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt or to taste
Preparation
Step 1
Cut the mushrooms into 1/4-inch slices.
Heat the vegetable oil in a large frying pan over medium-high heat. Add the mushrooms and cook until they release their water. Add the remaining ingredients and cook until the tomatoes are soft.
This recipe yields 4 servings.
Total Carbohydrates: 31.67 grams
Total Carbohydrates minus Fiber: 13.59 grams
Carbohydrates per Serving: 4.82 grams
Carbohydrates per Serving minus Fiber: 3.4 grams
You'll also love
-
Blackened Beef Brisket 0/5 (0 Votes) -
Cauliflower Custard 0/5 (0 Votes)
You'll also love
-
Olive Coleslaw 5/5 (1 Votes) -
Parsnip Flan With Wild Mushrooms... 0/5 (0 Votes)