Mushroom Stir Fry

Ingredients

• 200 to 250 grams white button mushrooms, rinsed and chopped
• 1.5 to 2 tablespoon oil
• ½ teaspoon cumin seeds – crushed lightly
• 2 medium sized onions or 130 to 135 grams onions, thinly sliced
• ⅛ teaspoon turmeric powder or about 2 to 3 pinches turmeric powder
• ½ teaspoon kashmiri chilli powder
• ½ teaspoon garam masala
• 1 teaspoon coriander powder (ground coriander)
• 1 green chili – sliced or chopped
• salt as per taste
• 1 to 2 tablespoon chopped coriander leaves (cilantro leaves)

Steps

preparation

1. Slice 2 medium onions to obtain 130 to 135 grams thin slices.
2. Chop or slice the white button mushrooms, either after wiping with a clean kitchen towel or after rinsing in water.
3. For the rinsing approach, wash each mushroom well to remove mud particles. Trim the stalk a little, chop the mushrooms and slice away any bruised areas.

making indian style mushroom stir fry

1. Heat 1.5 to 2 tbsp oil in a pan and add 1/2 tsp cumin seeds. They may first be lightly crushed in a mortar-pestle.
2. Put the sliced onions in the pan.
3. Sauté over low to medium heat until translucent or light brown.
4. Follow with the chopped or sliced button mushrooms.
5. Mix with the onions and start sautéing or stir-frying over medium to high heat.
6. Stir intermittently as the mushrooms first release water.
7. Cook until the water dries off and the mushrooms look glossy with slightly browned edges. Even without browning, the pan water must dry and the mushrooms must be well cooked.
8. Add 1/8 tsp turmeric or about 2 pinches, 1/2 tsp Kashmiri red chili powder, 1/2 tsp garam masala, 1 tsp coriander powder and 1 sliced or chopped green chili.
9. Combine the spices thoroughly with the mushrooms and season with salt to taste.
10. Mix the salt through, sauté for a minute and turn off the heat.
11. Finish by adding 2 tbsp coriander leaves and mixing thoroughly again.
12. Serve the Indian-style mushroom stir-fry with chapatis, parathas or bread.