Kitchari Mushroom Bowl

1-2

1/2 lb of of mixed mushrooms, (shiitake, oyster, king trumpet) torn into bite-sized pieces

1 tbsp of olive oil

Paro Kitchari

Paro Tarka

Pinch of salt

Optional Topping

Shredded red cabbage

Cilantro

Sliced radishes

Yogurt

Squeeze of lemon (optional)

It’s time for a clean-out-the-fridge Kitchari bowl

20 minutes

1-2

METHOD

1
Make Paro Kitchari and divide into bowls.
2
Heat olive oil over medium heat until it begins to simmer. Sear mushrooms until dark golden brown on each side (~3 minutes per side). Remove from heat and season mushrooms with salt.
3
Top Kitchari with crispy mushrooms and toppings. Finish with a drizzle of Paro Tarka.

1
Make Paro Kitchari and divide into bowls.
2
Heat olive oil over medium heat until it begins to simmer. Sear mushrooms until dark golden brown on each side (~3 minutes per side). Remove from heat and season mushrooms with salt.
3
Top Kitchari with crispy mushrooms and toppings. Finish with a drizzle of Paro Tarka.