by Chef Anita Jaisinghani
Acclaimed Chef Anita Jaisinghani, James Beard Nominee for Best Chef Southwest and Best New Restaurant, continues to create and feature inventive Indian dishes in a new light.
Button mushrooms are mild and absorb different flavors beautifully. These baked caps can be served as an appetizer or side dish
1 lb (~20) button mushrooms
2 Tbsp EVOO pinch salt
1/2 cup of cooked black garbanzo beans*
1 Tsp chopped minced garlic
1⁄2 Tsp coriander seeds crushed with a rolling pin
1 serrano pepper
2 Tbsp chopped pecans
1⁄2 cup of coconut milk
2 Tbsp of herbs - cilantro, basil or kari leaves
1 Tsp salt
Ideas / Variations
Replace the coconut milk with your favorite melting cheese (like goat cheese).
Replace the black beans with lentils - channa dal is particularly good.
Place in a bowl over Mint Cilantro Chutney.
1. Preheat the oven to 350F. Remove the stems & reserve. Take the caps of the button mushrooms and brush or rinse to ensure they are clean. Marinate with 2 Tbsp of olive oil & salt then place cup side up on a baking sheet.
2. Finely chop the mushroom stems and sauté with a bit of olive oil to remove any excess water. Remove from the heat and add to the black beans, garlic, coriander seeds, serrano pepper, pecans, coconut milk, herbs and salt.
3. Stuff the mushrooms with the mixture and bake for 10 minutes
4. Let rest or 10 minutes before eating.
Makes 20 ServingS
Chef ANITA JAISINGHANI
Acclaimed Chef Anita Jaisinghani, James Beard Nominee for Best Chef Southwest and Best New Restaurant, continues to create and feature inventive Indian dishes in a new light. Her unique style and approach to cooking has gained her multiple awards and recognition along with a ever growing following in Houston, TX.
Q: Where do you draw your inspiration from?
A: Streets of India and home cooking.
Q: What dish do you feel truly reflects your personality, passion and style of cooking??
A: Honestly, my entire menu at Pondicheri & the Bake Lab.
Q:What is a new ingredient that you have experimented with in your cooking? ?
A: Fresh herbs from farms. They are an amazing touch of flavor and the herbs from farms take herbs to a new level!
Q: Where did you learn how to become a chef??
A: I never learned formally, instead I studied Biology and then worked at Café Annie (the best restaurant at the time in Houston, TX) for two years and then opened Indika (my first restaurant.)
Q: Why do you think 1947 Beer pairs so well with your dishes?
A: 1947 Beer has a wonderful way of working with Indian food and it is a incredibly tasty & malleable beer that can go with our fish, vegetarian and meat dishes!