A very quick sides recipe; raw, tart green tomatoes and earthy mushrooms stir fried in fragrant sesame oil.
We had light snow a couple of days back resulting my garden to breathe it’s last. The plants still had a lot of peppers and tomatoes. I went out in the freezing cold and got all the unripe tomatoes in all shapes and sizes.
I don’t cook with green tomatoes often. They usually sit on the counter top till they get red and pretty; but this time I had way too many. Here is what I came up with – quick, easy and strange combination of the earthy mushrooms and the tart tomatoes cooked in sesame oil – to my surprise it was quite delicious!
Mushroom and Green Tomato Stir Fry
- 1.5 Tablespoons Pure Sesame Oil
- 2 Cups Buttom/Cremini Mushrooms, Sliced
- 3 Medium Green/Unripe Tomatoes, Halved and Sliced
- 1/2 Teaspoon Cumin Seeds
- Red Pepper Flakes
- 2-3 Hot Green Pepper (Thai bird/Serrano)
- Fresh Parsley/Cilantro/Thyme (or your favorite herb), for Garnish
Wash the mushrooms and pry them with a kitchen/paper towel. Slice them.
Heat oil in a skillet. Add the cumin seeds, slit hot peppers and the pepper flakes. When the cumin sizzles, add the mushrooms, and the sliced tomatoes; cook at high heat while tossing occasionally till all the water evaporates and the mushrooms turn brown. Add salt and garnish with cilantro/parsley/thyme.
I loved this with wild rice. Spicy peppers, slightly tart tomatoes and the full bodied mushrooms together make a strangely good combination.