Mushrooms In Yogurt

Preparation time: 15 mins Serves: 3-4
-Vata, +Pitta, +Kapha

2 cups mushrooms, sliced ( ½ pound)
1 ½ cups plain yogurt
2 tbsp ghee or melted butter
½ tsp cumin seeds
½ tsp ground cumin
½ tsp sea salt
½ tsp black pepper, fresh ground if you have it
¼ tsp nutmeg

Wash, dry and slice mushrooms.

Heat ghee or butter in a medium saucepan. Add cumin seeds. When they turn brown, add sliced mushrooms and cook over low heat for 5 to 7 mins. Then cool. Add yogurt and remaining ingredients and mix well. Serve.

Comments: This rich dish goes well with bread or rice.

Variation: Pitta-Vata* Version of MUSHROOMS IN YOGURT OVER PASTA:
Increase the mushrooms to 4 cups. While the mushrooms are cooking, stir in 2 tbsp of chickpea flour. Use ¾ cup plain yogurt and ¾ cup water in place of the 1 ½ cups yogurt; stir the water and yogurt together. Stir this into the mushroom mixture and heat over low heat for about 5 mins or until sauce begins to thicken. Add the rest of the ingredients, plus 1 tsp brown rice syrup and 1 tsp ground coriander. Serve warm. Good over pasta.

*-Vata, -Pitta, moderately +Kapha.