Jo’s Mushroom Xacuti on Toast.

This is not a traditional recipe for Mushroom Xacuti, this is just something I tried one lunchtime and loved it.  This is a really quick, easy and most of all yummy lunch.

SEVERS 2

2 TBSP Olive oil    1 spring onion sliced (INC GREEN STALK)       150g mushrooms thickly sliced      1-1/2 TBSP Goan Xacuti Masala   2 packets coconut powder      1 cup water    2-3TBSP chopped fresh coriander    Sea salt and ground black pepper to season. Three bread rolls cut into half (I use the bow shaped Goan bread Katriche pao.)    lettuce     grated fresh carrot    sliced tomato

Heat the oil in a frying pan and then add the spring onions and the mushroom. Fry for 3-4 minutes.

Add the masala and fry for another 3-4 mins then add the coconut powder and the cup of water.

Bring to the boil and then turn down the heat to simmer until the coconut milk has reduced and becoming thicker.

While the mushrooms are thickening and reducing, toast the bread lightly. Then put three on each plate, topped with the lettuce, the carrot and finally the tomato.

Just before serving add the coriander and mix in well, season to taste.

Divide the mixture over the top of the open salad rolls.

Now tuck in and enjoy.