Ingredients

• 3 tbsp peanut oil
• 5 bay leaves
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1.5 lbs portobello mushrooms
• 1/2 C packed chopped cilantro
• 1 tsp roasted crushed black peppercorns
• 1/2 tsp kosher salt
• 2 small tomatoes

Clean the portobello mushrooms and cut them into pieces. Cut the tomatoes into large pieces. Heat the oil over medium-high heat, then add the bay leaves, garlic, and ginger. Cook for 3 minutes or until the garlic starts to turn brown, then add the portobellos. Cook for 6 minutes, then add the cilantro, peppercorns, and salt. Cook for 3 minutes, then add the tomatoes; cook for 2 minutes.