Culinary experiments: Cranberry, mushroom & tomato

Cranberry, mushroom & tomato

This posting is the continuation of explorations of the culinary experiments, incorporating cranberry.  For previous posting on this topic, see here, here and here.

This procedure is a modification of the method M4 (mushroom with tomato), described in A Short Course in Culinary Experiments.  If you add some cranberries to the combination of mushroom and tomato, the resulting curry has a very interesting and unique taste.  This taste, interestingly, is devoid of the sourness from cranberry.

The suggested ratios of vegetables are as follows:

Mushroom – 1 lb

Tomato – ½ lb

Cranberries – ¼ lb

If you wish, garam masala powder can be left out with no detrimental effect to the taste.  No change needs to be made in the cooking procedure and cranberries can be added along with the tomato.  The version with the addition of garam masala powder will have additional enticing aromas (about ¼ teaspoon of garam masala), especially if you add a few sprigs of cilantro leaves.  Obviously, true cranberry enthusiasts will want to try this preparation, sans tomato.

To get the e-book of A Short Course in Culinary experiments, click here for the Amazon Kindle Store.

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Posted in Unique Preparations, Vegetables

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