Malabar Mushroom Stew

5 whole portabella mushrooms, stems removed

2 tablespoons mustard oil

1 teaspoon freshly ground black pepper

1 teaspoon salt

¼ cup coconut oil

1 teaspoon whole black

peppercorns

1 tablespoon whole coriander

1 teaspoon mustard seeds

1 teaspoon cardamom seeds

8-10 whole dried red chilis

1 small or ½ large onion, sliced

8-10 cloves of garlic

1 teaspoon turmeric

1 (14-ounce) can coconut milk

2-inch piece of whole unpeeled ginger, roughly chopped

½ cup red wine

1 pound of baby potatoes

Fresh coconut for garnish

Toasted cashews for garnish

Fragrant herbs for garnish

Instructions: Marinate 4 portabella mushrooms with mustard oil, salt and black pepper and lay on a baking sheet. Chop the remaining one into small pieces.

In a wide heavy-bottom saucepan, heat the coconut oil and when it is just shy of smoking, add the peppercorns, coriander, mustard and cardamom seeds. The seeds will pop and sizzle; within a few seconds, add the dried chilis, onion and garlic. Lower the heat, cover the saucepan and let the onions cook for 10-12 minutes on low to medium heat or until they have turned a medium brown. This may take longer, but the onions need to be caramel brown before proceeding to the next step.

Add the chopped mushroom and continue cooking until it has cooked through. Add the turmeric, coconut milk, ginger and wine and bring the mixture to a boil. Simmer for another 5 minutes covered. Turn the heat off and let the mixture rest for 10-15 minutes. Then, using a blender, purée until smooth and set aside. If the mixture is too thick, add a few tablespoons of water.

Pour this puréed masala back in the saucepan and add the baby potatoes. Bring the mixture to a boil, cover the pan and simmer for 15-20 minutes on the lowest setting until the potatoes are tender and oil has risen to the top. Add a few tablespoons of water if the stew is getting too thick.

Preheat the oven to 450 degrees. Place the mushrooms in the oven for 15-20 minutes. Serve the mushrooms piping hot with the sauce and potatoes drizzled over them. Garnish with fresh coconut, cashews or herbs.

NOTES AND VARIATIONS

If you have portabella stems, combine with the sliced mushroom and add to the sauce.

Add bacon or pork to the stew when adding potatoes and cook until the meat is tender.

The red wine is optional — replace with water and 2 tablespoons of balsamic or malt vinegar.

You can find mustard oil at most Indian grocers, but feel free to replace it with vegetable oil.

Makes 4 servings