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Recipe for :

Spiced Fenugreek Mushrooms

Seasoned PioneersThis recipes comes Seasoned Pioneers who are suppliers of spices, herbs, etc online. In their own words:

"Our ingredient range is exceptional, featuring over one hundred exotic spices, herbs, peppercorns, chillies, and other specialist ingredients, including many fully certified organic lines. To ensure authenticity we produce our spice blends in-house by hand to strictly original recipes.

Selected spices are dry-roasted together to fully release and marry their flavours and aromas".

To visit the web site < click here >

With temperatures rising as you venture into the subtropical climate of Bengal and the Malabar Coast, the cuisine changes dramatically taking on a searing heat.

Together with the subtle tempering effect of exotic fruits, such as mangoes and coconut, the result is wonderfully sophisticated dishes so distinctive of Southern India.


3/4 tsp Fenugreek Seeds
1 tsp White Cumin Seeds
3 tbsp Peanut Oil
1 finely chopped Onion
2" peeled & grated Fresh Ginger
2 crushed Garlic Cloves
1 tsp Cayenne Pepper
1 1/2 lb roughly chopped Portobello (or large white) mushrooms
1/2 tsp Sichuan Pepper
Sea Salt
1 tsp Lemon Juice

  • Dry-roast the fenugreek & cumin seeds for a couple of minutes until aromatic.
  • Grind & set aside.
  • Heat the peanut oil and saute the onion for 5 minutes until soft & translucent.
  • Stir in the ginger, garlic & cayenne and cook for 2 minutes more.
  • Throw in the mushrooms, Sichuan pepper and salt and cook until all the liquid has evaporated, stirring frequently (about 15 minutes).
  • Turn the heat down, mix in the ground cumin & fenugreek and lemon juice.
  • Cook until the lemon juice is absorbed, about 3 minutes.
  • Serve.

Serves 4

Seasoned Pioneers
Seasoned Pioneers