Sheltowee Farm Gourmet Mushrooms
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Sheltowee Farm Recipes

Pakistani-Style Mushrooms in Pita

  • 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
  • Pita breads, lightly heated, or lightly toasted white bread
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 shiitake. Stir over high heat, adding more oil if necessary. Sauté until the vegetables are well cooked, limp, and fragrant, about 10 minutes. Salt to taste. Stuff the pitas with the mixture and serve. Remember, no forks except to fill the pita pockets.
  • Makes 1 cup cooked filling
  • Suggested accompaniment: beer
Recipe taken from: A Cook's Book of Mushrooms by Jack Czarnecki. 1995

Other Sheltowee Farm Recipes:

  • Pakistani-Style Mushrooms in Pita
  • Shiitake and Brie "Pizzas"
  • Grilled Shiitake Mushrooms with Soy-sesame Glaze
  • Asparagus and Shiitake Mushroom Soup
  • Sheltowee Farm Mushroom Soup
  • Andrew Weil's Shiitake Teriyaki*
  • Shiitake Hazelnut Vegetarian Pate*
  • Jack Czarnecki's Chicken with Oyster Mushrooms**
  • Shiitake Balsamic Vinaigrette
  • Shiitake Fettucini
  • Mushroom Gravy With Noodles
  • Stuffed Shiitakes
  • Dave's Mushroom Soup
  • Tomato Soup with Rosemary and Oyster Mushrooms
  • Ziti with Chinese Sausage and Oyster Mushrooms
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