500g button mushrooms, whole or sliced
½ cup olive oil
1 tsp ground cardamom
1 tsp ground black pepper
1 tsp nutmeg
1 tsp cumin
1 tsp ground coriander
1 tsp ground turmeric
2/3 cup unsalted, roasted peanuts, chopped
1. Place mushrooms in a large ceramic bowl.
2. Combine 1/3 cup oil, cardamom, pepper, nutmeg, cumin, coriander and turmeric in a small jug. Pour mixture over mushrooms and toss well to coat mushrooms in mixture. Set aside and marinate for 15 minutes.
3. Heat a wok over high heat until hot. Add remaining oils and mushrooms and stir-fry for 3-4 minutes or until golden and just tender.
4. Serve mushrooms on toothpicks with drinks, or serve over steamed basmati rice with peanuts, yoghurt and fresh coriander leaves.