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Wine Caps and Cauliflower
Indian Style

From THE WILD VEGAN COOKBOOK

Here's a side dish where the mild flavor of cauliflower offsets the stronger influences of the wild mushrooms and Indian seasonings. Wine-cap stropharia mushrooms have enough of a penetrating flavor to withstand the pungent spices.
2 tablespoons peanut oil
2 teaspoons garam masala or curry powder
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon freshly ground black pepper (1/4 teaspoon peppercorns)
1 clove garlic, chopped
1 1/2 pounds cauliflower, broken into florets
2 1/2 cups sliced wine-cap stropharia mushrooms

1. Heat the peanut oil in a large skillet over medium heat. Add the garam masala, black mustard seeds, cumin seeds, and black pepper and cook, stirring constantly, until the mustard seeds pop, 2 to 3 minutes.

2. Add the remaining ingredients and cook the vegetables, stirring, for another 15 minutes, until the water from the mushrooms has evaporated.

Serves 6
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