Chili Yogurt Mushrooms Recipes

Steps:

• In a Dutch oven, cook the sausage, beef and onion over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, V8 juice, tomato paste, sugar, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. If desired, top with sour cream and green onions.

Steps:

• Spread the minced mushrooms on a clean dish towel or paper towel and squeeze out excess liquid. Heat the oil in a medium pot over high. Add the mushrooms with a pinch each of salt and pepper and cook, stirring every minute or so, until the mushrooms sear to a darker color and any remaining water in the mushrooms has cooked off, about 5 minutes.
• Lower the heat to medium and add the onion. Cook, stirring occasionally, until the onion softens and browns slightly, about 5 minutes. Add the bell peppers, jalapeño and garlic and cook for an additional 2 minutes, stirring frequently, until fragrant and beginning to brown. Add the chile powder, chipotle powder, cumin and cinnamon and stir until fragrant, about 1 minute, then add the tomato paste and mix.
• Lower the heat to medium-low and add the canned diced tomato and its juices, beans, broth, sugar and porcini mushrooms, if using. Season with salt and pepper to taste. Cover with the lid ajar and simmer, stirring occasionally, for 20 minutes to allow the flavors to meld. Divide among bowls and serve with sour cream and cilantro.

Steps:

• Melt the Ghee in a large skillet or wok, over medium-high heat. Add the onion and saute, stirring frequently for about 5-8 minutes until they are golden.
• Stir in the garlic and saute another 2 minutes.
• Add the chopped tomatoes and their juice and mix. Stir in the turmeric, garam masala and chili powder and continue cooking for an additional 3 minutes.
• Add the mushrooms, sugar, and salt, to taste, and cook for about 8 minutes until they have given off their liquid and are soft and tender.
• Turn off the heat and stir in the yogurt, a little at a time, stirring very well so it doesn't curdle. Taste and adjust the seasoning if needed.
• Sprinkle with cilantro and serve.

Steps:

• Place the ginger, garlic, salt, cumin, chili powder, turmeric and white pepper in a food processor. Finely chop, scraping down the sides of the bowl with a rubber spatula. Add the lemon juice and 1 tablespoon vegetable oil, and purée. Add the sour cream and yogurt, and pulse processor in short bursts, just to mix. Transfer marinade to a glass, ceramic or stainless steel mixing bowl.
• Wipe mushrooms clean with damp paper towels. Stir mushrooms into the marinade. Cover and refrigerate for 30 minutes.
• If using a tandoor, heat it to 500 degrees. If using a grill or broiler, heat to high.
• Thread mushrooms on bamboo or metal skewers. In tandoor, cook mushrooms until lightly browned on outside, 2 to 3 minutes. Baste with 1 tablespoon oil and continue cooking until golden brown and tender, 1 to 2 minutes more. If grilling or broiling, cook mushrooms until golden and tender, 3 to 4 minutes a side, 6 to 8 minutes total, basting with oil.