Ganga<p>Mushrooms and Peas | Khumbe Matar</p><p>One of the classic dishes of India is mushrooms and peas in a tomato gravy. </p><p>I often make it with a range of mushrooms – brown mushrooms, baby mushrooms, sliced king oyster mushrooms and even shimeji mushrooms. It gives a mix of textures and flavours.</p><p>Here I have also topped the dish with finely sliced snow peas. It adds crunch and freshness to the dish without confusing the “pea” taste.</p><p><a href="https://mastodon.au/tags/FromTheArchives" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheArchives</span></a> <a href="https://mastodon.au/tags/FromTheKitchen" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>FromTheKitchen</span></a> <a href="https://mastodon.au/tags/IndianFood" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>IndianFood</span></a> <a href="https://mastodon.au/tags/Food" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>Food</span></a> <a href="https://mastodon.au/tags/vegetarian" class="mention hashtag" rel="nofollow noopener noreferrer" target="_blank">#<span>vegetarian</span></a></p>