Name: Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po
Ingredients: 4 tb Olive oil; 1 ts Brown mustard seeds; 15 Fresh curry leaves; 1 Cloves garlic; peeled and lightly; (1 to 2); ; crushed but left; ; whole; 12 Fresh shiitake mushrooms; stalks removed; 1/4 ts Salt; or less; Freshly ground black pepper; Generous pinch cayenne pepper; 1 ts Lemon juice; (1 to 2); 450 g Potatoes; boiled and peeled; 3 tb Vegetable oil; 1/4 ts Cumin seeds; 1/4 ts Black or yellow mustard seeds; 1/4 ts Sesame seeds; 1/2 md Onion; peeled and cut into; ; 5mm dice; 3/4 ts Salt; up to 1, up to; Freshly ground black pepper; 1/4 ts Cayenne pepper; up to 1/2, up to

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables		Food5, Food networ	1	servings

INGREDIENTS

4	tb	Olive oil
1	ts	Brown mustard seeds
15		Fresh curry leaves
1		Cloves garlic; peeled and lightly
		(1 to 2)
		; crushed but left
		; whole
12		Fresh shiitake mushrooms; stalks removed
1/4	ts	Salt; or less
		Freshly ground black pepper
		Generous pinch cayenne pepper
1	ts	Lemon juice; (1 to 2)
450	g	Potatoes; boiled and peeled
3	tb	Vegetable oil
1/4	ts	Cumin seeds
1/4	ts	Black or yellow mustard seeds
1/4	ts	Sesame seeds
1/2	md	Onion; peeled and cut into
		; 5mm dice
3/4	ts	Salt; up to 1, up to
		Freshly ground black pepper
1/4	ts	Cayenne pepper; up to 1/2, up to

INSTRUCTIONS

MUSHROOMS
HASH BROWN POTATOES
Mushrooms: Put the oil in a large frying pan and set it over a medium to
high heat.
When it is very hot, put in the mustard seeds. As soon as they begin to
pop, a matter of seconds, put in the curry leaves.
Stir for a few seconds then put in the garlic. Stir until the garlic turns
golden. Put in the mushrooms and stir around for 1-2 minutes or until they
soften and are just cooked through.
Add the salt, black pepper, cayenne pepper and lemon juice, seasoning
according to your taste. Toss to mix. Remove the garlic before serving if
so desired.
Potatoes: Crumble the potatoes so you have a very coarse mash.
Put the oil in a large, non-stick frying pan and set over medium-high heat.
When hot, put in the cumin, mustard and sesame seeds. As soon as the seeds
begin to pop, a matter of seconds, put in the onion. Stir for
30    seconds.
Put in the potatoes, salt, black pepper and cayenne. Stir the potatoes
around for a minute, mixing well, then spread them out evenly in the pan,
mashing them down a little. Turn the heat to medium. When the potatoes have
turned reddish-brown on the base, turn them over and brown the other side
as well. Serve immediately.
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