Ingredients
1 cup mushrooms, chopped into chunks or sliced
parsley
3 cloves garlic
1/2 tsp cumin seeds
1/4 tsp ajwain seeds
1 tsp thyme
1/2 tsp chilli powder
1/4 tsp honey
worcestershire sauce
1 tbsp rice wine or sherry
2 tbsp cream
salt and pepper
2 tbsp olive oil
lemon
Preparation
Place a heavy bottomed or non-stick skillet over medium heat. Add the olive oil.
When the oil begins to shimmer, add the cumin and ajwain seeds.
When they start to splutter, add the garlic. Lower the flame slightly and fry until the garlic turns lightly golden.
Add the parsley and fry for a minute, then add the mushrooms, thyme and chilli powder. Stir everything to incorporate. Fry for a few minutes.
Add the rice wine, cream and honey. Season with salt and crack as much pepper as you like over everything. Mix everything together and fry until mushrooms are cooked.
Squeeze half a lemon over the pan.
Serve as a side or sandwich/wrap filling.
To make a sandwich:
Take a medium-sized burger bun and apply mayo or butter to each half.
Layer lettuce or some arugula on the lower half.
Spread some of the mushroom mixture over.
Top with halloumi or a fried egg as you please.
Cover with top half of bun and dig in.
