Instructions: Preparation:
1. Whisk the sauce ingredients together

2. Wipe the shrooms with a moist towel and slice long.

3. Chop the onions along the grooves.

Cooking:
1. Place whole peppers and tomatoes on a foil in a preheated oven at BROIL. Keep turning them until the peppers are charred. The tomatoes will bleed into the foil...dont throw that water.

2. Remove peppers and make long slices. Remove the core and the seeds.

3. Mix the cherry tomatoes and the fluid they exude, into the sauce.

Mix well until the tomatoes are crushed into the sauce.

4. Pour the oil in a heated skillet. Saute onions and shrooms.

Sprinkle with black pepper. Add half the sauce and saute for a few mts.

more.

Serving:
1. Arrange the shrooms on a plate. Place the red peppers around it.

Pour the extra sauce on the circumference. Sprinkle coriander leaves.

2. Serve with brown rice or rye bread.

Note:
This is a mildly hot recipe for my favourite shroom which I have perfected over months. Generally, I dislike food that has no heat...its just too unappetising for me. But this shroom is so flavourful that a minimum of spicing is desired. So I have struck a balance between what my palate irks for and what the shroom demands..... Its fabulous!

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