Garlic Mushroom Stir Fry

Mushroom Garlic Stir fry is a quick, tasty and easy to make appetizer or a veg accompaniment. I learnt this recipe from my friend rekha. Thank you rekha for shairng a simple but exotic dish with me. This dish is little bit spicy; so add the amount of chilli flakes and pepper according your family's preference.

Try and give your feedback!

PREP TIME

20 min

COOK TIME

10 mins

TOTAL TIME 

30 mins

                                                                                                                                                         

Recipe for Garlic Mushroom Stir fry

Recipe type: Appetiser / Veg accompaniment
Cuisine: International
Serves: 2 to 3 persons

Ingredients:

Button mushroom - 200 to 250 gms (clean in warm water and slice into big pieces)
Garlic - 5 to 6 cloves(finely chopped)
Red chilli flakes - as  required (Adjust according to your spice level)
Oregano / Mixed herbs -  1 tsp
Salt - as required
Pepper - as required

Butter - 2 tsp

Directions:

Heat butter in a pan, add garlic and sauté for a minute.

Then add mushroom, salt, red chilli flakes.  Mix well and allow to cook in medium flame. ( It will take only 3 to 5 minutes)

Once the water dries up add oregano and pepper.  Give it a quick stir and switch off the flame.

Serve Hot!

Mushroom peas Masala / Mushroom Peas Curry

Mushroom peas masala is rich and delicious north Indian special dish. Cashew nut is a key ingredient in this dish to give it a rich taste.  Try to use fresh mushrooms for best taste.

This gravy suits well for chapathi, roti and any flavoured rice variety.

Try this; I am sure everyone in your family will like this, especially your kids! 

Ingredients:

Button mushroom - 200 to 250 gms (clean in warm water and cut into bite sized pieces)
Green peas - ½ to 1 cup ( I used frozen peas)
Onion - 1 (finely chopped)
Kashmiri red chilli powder - 1 tsp
Coriander powder - 2 tsp
Garam masala powder - ½ to ¾ tsp
Salt - to taste
Sugar - ½ tsp
Kasurimethi - 1 tsp
Coriander leaves - to garnish

To Grind:

Ginger - 1½ inch piece
Garlic - 5 to 6 cloves
Tomatoes - 2
Cashew nuts - 10 to 15 (soak it for 20 minute in warm water)

For seasoning:
Oil - 1 tbsp
Butter - 2 tsp
Cinnamon - 1
Jeera / cumin seeds - ¾ tsp

Directions:

Grind tomato, ginger, garlic and cashew nut (soaked)  with water to a fine paste; keep aside.

Heat oil / butter in a pan; add cinnamon and cumin seeds. 

Once it crackles, add finely chopped onions and sauté.

Once the colour changes add tomato mixture along with kashmiri chilli powder, coriander powder, sugar and salt.

Add ½ cup water if necessary and Close the the pan and allow to cook for 5 minutes in medium flame.

Now add  mushroom and green peas, mix well.  Close the pan with the lid and allow to cook in medium flame for 7  to 10 minutes or till the oil separates.

Garnish with kasurimethi and corriander leaves.

Your Mushroom Peas Masala is now ready to be served hot!

This will be a best accompaniment for all Indian flat breads and with pulao varieties.

Note:

You can also add ¼ to ½ cup milk or 1 or 2 tbsp cream at last to give creamy texture to the dish.

you can also grind cashew nuts separately and add it to the gravy.

Sugar is added to balance the acidity of tomatoes.

Adjust the water quantity and spice level to suit your taste.

Chettinad Mushroom Gravy / Curry

A tasty curry from chettinad cuisine prepared using freshly ground spices that is rich in flavour! 

Ingredients:

Button mushrooms - 10 to 15 nos (clean in warm water and cut into bite sized pieces)

Onion - 1 (finely chopped)

Tomato  -  2 (finely chopped)

Ginger and garlic paste - 2 tsp 

Oil - 1 to 2 tbsp

Grated coconut - ½ cup

Cashew nuts - 10 nos. 

Salt - to taste 

Fresh coriander - for garnishing

To dry roast and grind:

Coriander seeds - 1 tbsp

Dry red chillies - 4 to 5 nos (adjust to suit your taste)

Peppercorns - 2  tsp 

Turmeric - ½ tsp 

Cinnamon sticks - 1 

Cardamoms - 1 

Cloves - 2 

Fennel seeds -  ½  tsp

Cumin seeds - ½ tsp

Star anise - 1

For seasoning:

Curry leaves - 1 Sprig 

Bay leaf - 1 

Kalpasi - little

Directions:

Roast all the masala ingredients without oil and grind together to a smooth powder.