Spicy, saucy mushrooms

Food is the spice of life. Spicy food makes food worth eating. On a cold winter evening what's better than some spicy, saucy mushrooms, a  side dish for your chappthis (Indian bread) or rice.

Here's the recipe.

Regular button mushrooms work best for this recipe. Spice it up as much as you want, sauce it up as much as you'd like to. A combination of spicy and saucy is what we want with this prep.

2 cups fresh crimini mushroom

Olive oil or canola oil

1 medium-sized red onion, chopped

4 ripe campari tomatoes

2 green chillies, sliced

2 tps. turmeric power

2 tsps. red chillie powder

2 cloves

4 cloves garlic

1 Tbsp. fresh coriander, chopped

Salt to taste

Sauté in a hot pan, cloves, garlic, green chillies, and onions in the order here. Let onions become translucent a bit. Add turmeric, chillie powder mix in with the ingredients on the pan. Add tomatoes, sauté for a couple minutes. Add salt. Cover the pan and cook on medium heat for 8 minutes. Add the mushrooms, a cup of water, cover, and continue simmering. Adjust salt and spice to your liking. After 10 minutes of low simmer, transfer to a serving dish. Add coriander leaves and serve with rice or chappathi.