>> Tuesday, May 5, 2009
Last week in NY was so hot
so hot that people stayed home and tried to cool from the sudden summer..
I was in the kitchen thinking about lunch, but I couldn't decide what to make;
too hot to eat, and too hot to make something complected.
Then I remembered the mushroom salad, that we made during the summer.
I love this salad, it's great on Hummus
or next to steak especially now that the barbecue season just in the corner.
Hot mushroom salad
1 box fresh sliced mushroom
1 large onion sliced
2 tablespoon oil
1 teaspoon black pepper
1 teaspoon turmeric
1 teaspoon salt
1/2 cup chicken broth
In a large skillet, saute onion in oil until golden and tender.
Add the mushrooms the salt & pepper and the cumin cook and stir for 3 minutes.
Add the chicken broth reduce the heat and cook for another 5 minute.