Sauced Mushrooms
with Sesame Seeds

6 servings

• 1 ½ pounds (about 30 medium-sized)
     fresh mushrooms
• 1 large onion, coarsely chopped
• 4 to 6 cloves minced garlic
•    fresh ginger root, a ½-inch piece,
     peeled and coarsely chopped
• 2 tablespoons vegetable oil
• 3 tablespoons Vegetable broth
• 3 tablespoons canned tomato sauce
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon salt
•    fresh ground black pepper, to taste
• 1/8 teaspoon cayenne pepper, or to taste
• 1 tablespoon lemon juice
• 1 tablespoon whole roasted sesame seeds

Cut off mushroom stems so they are level with the caps. Wipe mushrooms with a damp cloth.

Put the chopped onions, garlic, and ginger into a electric blender or food processor along with ¼ cup of water; blend until you have a smooth paste.

Heat oil in a 10-inch pot, or deep skillet over a medium flame. When hot, pour in the paste from the blender (keep face averted). Stir and fry for 8 to 10 minutes or until paste is a golden-brown color. Lower the flame and add the tomato sauce, coriander, cumin, salt, black pepper, and cayanne. Fry, stirring for 1 minute. Now put in the mushroom caps, lemon juice, and 2/3 cup water. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 15 minutes. Stir every now and then during this cooking time.

Neatly arrange 5 mushrooms in the center of each of 6 small, shallow bowls. Spoon a little sauce over each serving. Then sprinkle the roasted sesame seeds on top of the mushroom caps

Bon appetit!