Roasted Oyster Mushrooms with Corn Raita

ROASTED OYSTER MUSHROOMS

1-2 large-lobed oyster mushrooms (roughly 1 pound total) ½ teaspoon salt 1 teaspoon black pepper 1 teaspoon ground

cardamom

2-3 tablespoons

extra-virgin olive oil

Instructions: Preheat the oven to 375 degrees. Cut the mushrooms into 3-4 large segments, leaving the overall shape intact. Place them on a greased baking sheet and sprinkle with the salt, black pepper and cardamom.

Drizzle the olive oil over the spices and place the pan in the oven for 5-7 minutes. Watch it carefully or the mushrooms may overcook or burn.

Remove the tray from the oven and let the mushrooms rest for 2-3 minutes before serving.

CORN RAITA

2 medium-sized ears of corn 1½ cups plain yogurt, nonfat

or with fat

½ serrano pepper, minced ½ teaspoon toasted ground

cumin

1 tablespoon chopped mint 1 teaspoon salt Sprinkle of chili powder

(optional)

Instructions: Grill the ears of corn over an open flame or a grill and remove the kernels.

Combine with yogurt, serrano, cumin, mint and salt. Sprinkle with chili powder and serve.

NOTES AND VARIATIONS

The mushrooms can also be chopped up and added to a salad or a sandwich.

If there are no large mushrooms to be found, use smaller ones but reduce the cooking time.

If you cannot grill corn, either boil the ears in salted water for 3-5 minutes or wrap them in foil and roast in a 350-degree oven for 15 minutes.

Frozen corn can replace the fresh corn.

Makes 4 servings