Pakistani-Style Mushrooms in
Pita
This is Middle Eastern comfort food at its best. No forks are allowed, even if your
beer bottle becomes too slippery to hold.
Ingredients:
- 4 tablespoons vegetable oil
- 4 crushed garlic cloves, chopped
- 2 teaspoons ground cardamon
- 2 teaspoons ground cumin
- 4 dried hot chiles, crushed, or
- 4 jalapeno chiles, sliced
- 2 large onions, sliced
- 2 large tomatoes, sliced
- 1 small eggplant, peeled and thinly sliced, then cut crosswise to julienne
- 15 to 20 fresh shiitake caps, stems removed and caps sliced in half
- Salt
- Pita breads, lightly heated, or lightly toasted white bread
Preparation:
Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic,
cardamom, cumin, and chiles. Stir vigorously for half a minute, then add the onions,
tomatoes, eggplant, and the shiitake. Stir over high heat, adding more oil if necessary.
Sauté until the vegetables are well cooked, limp, and fragrant, about 10 minutes. Salt to
taste. Stuff the pitas with the mixture and serve. Remember, no forks except to fill the
pita pockets.
Makes 1 cup cooked filling.
Suggested accompaniment: beer
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