India-Style Mushrooms in Pita
A spicy, aromatic mixture of sautéed mushrooms, chile peppers, onion, tomato and eggplant served in warm pita bread.
4 tablespoons vegetable oil
4 crushed garlic cloves, chopped
2 teaspoons ground cardamom
2 teaspoons ground cumin
4 dried hot chiles, crushed, or 4 jalapeño chiles, sliced
2 large onions, sliced
2 large tomatoes, sliced
1 small eggplant, peeled and thinly sliced, then cut crosswise to julienne
15 to 20 fresh shiitake caps, stems removed and caps sliced in half
Salt and freshly ground pepper to taste
2 pita breads, warmed
- Heat the oil in a large skillet over medium heat until it begins to smoke. Add the garlic, cardamom, cumin, and chiles. Stir vigorously for half a minute, then add the onions, tomatoes, eggplant, and the shiitake. Stir over high heat, adding more oil if necessary. Sauté until the vegetables are well cooked, limp, and fragrant, about 10 minutes. Salt and ground black pepper to taste.
- Stuff the pitas evenly with the vegetable mixture and serve.
Makes 2 servings.