Tuesday, February 11, 2014

Baked Sprouts and Mushrooms

  • Brussel Sprouts, 2 cups [frozen used]
  • Mushrooms, 2 cups [canned used]
  • Soy sauce, 1 tbsp
  • Vinegar, 1 tbsp
  • Tobasco sauce, 1 tsp
  • Ginger-Garlic paste, 1 tbsp [for powders, 1 tsp each]
  • Vegetable oil, 3 tbsp [canola used]
  • Mustard, 1 tbsp [dijon mustard used]
  • Salt, 1/4 tsp
  • Paprika powder, 1/4 tsp
  • Black pepper powder, 1 tsp
  • McCormick Lemon and pepper seasoning, 3-4 tsp
    [Alternative: 1 tbsp lemon juice, 1 tsp garlic powder]
  • Cumin seeds, 1 tbsp 
  • Tomato chili-garlic sauce
    [ingredients: tomato puree, garlic powder (or fresh chopped garlic cloves), vinegar, salt, red chili sauce (like Sriracha), green chilies] All ingredients to be used according to taste preference. The sauce is sweet, sour, spicy.
  • Mozzarella cheese, grated 
  • Dried parsley leaves [1 tsp]
Slice the sprouts in halves.
Boil them for about 3 minutes in a cup of water, 1 tbsp vinegar, 1 tbsp soy sauce, 1 tbsp ginger-garlic paste [for powders use 1 tsp of each - ginger and garlic], a pinch of salt, and 1 tsp Tobasco sauce

In a frying pan [a deeper one due to the volume of vegetables], add sprouts, mushrooms, cumin seeds, salt [1/4 tsp], black pepper, paprika, lemon and pepper seasoning, mustard, and vegetable oil.

Saute the contents well [1 minute after the contents begin sizzling].

Transfer them to a baking dish.

Add generous tomato chili-garlic sauce. I used about 5-6 tbsp.

Sprinkle generous [as much as you like] grated Mozzarella cheese.
Sprinkle dried parsley leaves 

Bake at 450 degrees until cheese melts, and tomato sauce caramelizes.

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