Recipe - Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po

MUSHROOMS
4 tablespoon Olive oil
1 teaspoon 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
One fourth teaspoon Salt; or less
Freshly ground black pepper
Generous pinch cayenne
pepper
1 teaspoon Lemon juice; (1 to 2)

HASH BROWN POTATOES
450 g Potatoes; boiled and peeled
3 tablespoon Vegetable oil
One fourth teaspoon Cumin seeds
One fourth teaspoon Black or yellow mustard
seeds
One fourth teaspoon Sesame seeds
One half md Onion; peeled and cut into
; 5mm dice
Three fourths teaspoon Salt; up to 1, up to
Freshly ground black pepper
One fourth teaspoon Cayenne pepper; up to 1/2,
up to

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 12 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, nonstick frying pan and set over mediumhigh 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 reddishbrown on the base, turn them over and brown the other side
as well. Serve immediately.

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