September 19, 2008
Mushroom Pepper Stir fry...
You Will Need:
White/Brown Button Mushroom- 1 pound
Onion- 1 medium sized one, sliced finely
Green Chilies-3-4 slit coarsely.
Garlic-Ginger paste-1 tsp (can substitute with chopped ginger garlic)
Curry leaves- 1 sprig
Oil- 2-3 tsp
Coriander Powder- 1/2 teaspoon
Turmeric- a pinch
Pepper- 1 teaspoon or more
Lemon Juice- 1/2 tsp
salt to taste
Remove the stems and wash the mushrooms. Dry them and then slice them finely. Heat 1 tsp of the oil and add the mushroom and cook for 3to 4 minutes on high heat without adding anything. Keep stirring. This is to remove all the water from the mushroom. When the mushroom are wilted and shrink, remove from flame and keep aside.
Heat the oil in a cast iron pan and add the onions, shallots and curry leaves. When the onions start tinging brown at the edges, add the green chilies and then the ginger garlic paste or slices. Saute for a couple of minutes and then add the coriander and turmeric. Add the mushrooms, stir well for a minute and add salt as per taste. Stir and add the pepper and lemon juice in the end, just before removing from the heat. The pepper in the end gives it the zing, whereas adding it earlier will cook away the heat of the pepper.