This mushroom masala recipe is the perfect nod to what I call my Punjabi-Canadian kitchen. It brings together all my favourite flavours from a Punjabi sabji (a vegetable based dish), with locally grown B.C. cremini mushrooms and fresh shallot in a rich, spiced tomato base.
Slow-cooked mushrooms give this vegetarian dish a hearty, almost meaty texture that’s perfect for scooping up with warm naan or roti. For a simple cozy twist, the mushroom masala can be piled onto toasted sourdough and finished with melty cheese, creating a savoury breakfast or brunch option that celebrates B.C. producers.
Ingredients
- 2 tbsp oil or ghee
- 3–4 medium shallots, chopped roughly
- 2 medium tomatoes,
- ½ tsp turmeric powder
- 1 tbsp coriander powder
- ½ tbsp cumin powder
- ½ tsp red chili powder (or to taste)
- ½ tsp turmeric powder
- 1 tsp salt
- 1 tbsp oil or ghee
- 4 cups cremini mushrooms, cleaned and roughly chopped
- 2 tbsp ginger, chopped
- 2 tbsp garlic, chopped
- Fresh cilantro, chopped, for garnish
Preparation/Method
- Prep. Chop all your ingredients and portion out your spices before you begin.
- Cook the onions. Heat 2 tbsp oil or ghee in a pan over medium heat, then add the shallots and cook until light golden (4-5 minutes), stirring occasionally.
- Finish the base tempering. Add tomatoes and dry spices to the shallots. Cook until the tomatoes have softened (2-3 minutes), stirring occasionally. Cool the mixture, puree until smooth and set aside.
- Cook the mushrooms. Heat 1 tbsp oil or ghee over medium heat. Add half the cremini mushrooms in a single layer. Cook slowly, stirring occasionally, until they release moisture and turn golden and slightly crisp (8-10 minutes). Once the first batch is done, remove from the pan and set aside. Repeat with the remaining mushrooms. Return all the mushrooms to the pan. Add ginger and garlic, then cook for 1 to 2 minutes until fragrant.
- Finish the mushroom masala. Add the shallot and onion base to a pan, top with the mushrooms, mix well until combined, cook on medium heat for 1-2 minutes and finish with fresh chopped cilantro.
- For the toast. Spoon the mushroom masala over toasted sourdough, top with spicy pepper cheese, and melt under the broiler until bubbly.
Raj Thandhi
@pinkchai | pinkchailiving.com
Raj Thandhi is a beloved community-rooted chef, recipe developer, educator, and content creator whose work celebrates cultural recipes made with B.C. ingredients. Inspired by her grandparents’ agricultural roots and childhood summers spent in local berry fields, she brings a deep appreciation for seasonal, local food to everything she creates. Raj has built a vibrant online community of over 100,000 followers by simplifying traditional Punjabi recipes and making them accessible to home cooks. Her culinary expertise has been featured by CBC, The Globe and Mail, Vogue India, and more. As a Buy BC Chef Ambassador, Raj shares practical tips and easy recipes to inspire delicious meals using ingredients grown right here in B.C.
