Garlic Mushrooms With Spinach Raita

An Indian side dish, but one that I could make a meal out of! You can either leave the mushrooms whole or halved depending on their size.

• Ready In: 15 mins
• Serves: 2-4

Ingredients

• Mushrooms

• 3⁄4 lb whole mushroom
• 1  tablespoon butter
• 1  tablespoon  shredded spring onion
• 2  teaspoons  chopped garlic
• 3  shredded green chilies
• 1  tablespoon  thick tomato puree
• 1  tablespoon  cream
• 2  tablespoons  shredded garden herbs

• Spinach Raita

• 1  cup yogurt
• 2  tablespoons spinach, blanched with stems removed
• 1  lime, zest of, grated
•  grated nutmeg
• 1⁄4 teaspoon  roasted ground cumin
•  salt and pepper

Directions

1. Heat butter.
2. Add spring onions, garlic and chillies.
3. After a few seconds, add mushrooms in as much of a single layer as possible to the pan. Do not stir for the first minute.
4. Stir periodically for the second two minutes.
5. Stir in tomato puree and cream.
6. Season well and finish with herbs.
7. To prepare raita, mash blanched spinach to form a paste, then whisk all ingredients together.
8. Season to taste with salt and pepper and serve with hot mushrooms.