Tibetan Mushrooms With Vegetables Tse Sesha Recipes

VEGETARIAN MUSHROOM SHAWARMA PITAS

Steps:

• Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
• Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
• To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

VEGETABLE MOMO FILLING, (TSE MOMO)

Steps:

• Chop the celery, cabbage, spinach, and green onion finely and by hand; it is important to chop the vegetables by hand: because a food processor will make them mushy and the juices will be lost in cooking.
• Saute the onion in oil until brown and then add the garlic, ginger, paprika, Sichuan pepper, and mint; cook the spices briefly, then remove from the heat and add the soy sauce and salt.
• Add the cooked mixture to the raw chopped vegetables, toss lightly with your hands to mix all together.
• Fill the momos and steam for 5-7 minutes.

TIBETAN MUSHROOMS WITH VEGETABLES (TSE SESHA)

Steps:

• Cut mushrooms into thick slices.
• Cut carrot into 1-inch lengths, and then cut across into square slices, about 1/4 inch thick.
• Cut up the remaining vegetables.
• In a large frying pan, fry mushrooms over high heat with the garlic, pepper and salt; until they just begin to brown.
• Coat a second frying pan with a little oil, and heat until very hot.
• Add the carrots, brocolli, and red pepper and stir-fry for one minute.
• Cover the pan and let it steam for another minute.
• Stir in the mushrooms and serve.
• Serve over rice or noodles.