Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 teaspoons curry powder
1 teaspoon ground cumin (or cumin seeds)
1/2 teaspoon ground pepper
1 medium onion, diced
2/3 box mushrooms, sliced thick. I used cremini.
2 teaspoons tamari
1 1 inch fresh ginger root, peeled and sliced into 1/2" small juliennes
Preparation
Heat oil and butter in pan over medium-high heat.
When oil is hot, add spices. Let them bloom for 30 seconds.
Add onion and ginger; sauté until soft, with the lid off.
Add mushrooms; lower heat to medium-lo and sauté until soft, with lid off.
Add tamari; simmer just a few seconds.
Turn off heat. Serve immediately or let sit, and reheat when ready to serve.
