Mushroom fry
in Vegetarian Side Dish on Friday, November 11, 2011
I still remember, as a kid mushrooms were an occasional treat. We had to wait for them to sprout in the damp soil after a rain. Usually, this is a phenomenon most prominent after summer, beginning of monsoon. My grandma or mom bending down and picking the fresh mushrooms are a common site in our backyard if you happen to pass by my home. Don’t forget to holler you will be invited in for a delicious feast with a sautee filed with the rustic, woody taste of mushroom.
By the way, if you were thinking you can join them in picking the mushrooms you will not be allowed. At least we were not since there are poisonous varieties. Only a seasoned person knowing the idiosyncrasies of the mushrooms can pick the good ones. Be sure though to accompany them into the yard, watching them pick these beauties, the mushrooms popping up like teeny weenie umbrellas on rain soaked drift wood is spectacular. As much as I like to have fun seeing or even occasionally picking some mushrooms its great that they are cultivated abundantly. No more back breaking picking for my grandma who will never agree it’s a chore. I think she enjoys it. I know I would
.
Ingredients:
White button Mushrooms (thinly sliced)- 3 cups
Onion(chopped)- 1 small
Garlic crushed- 2-3
Coriander powder- 2 tsp
Red chilli powder- 1/4 tsp
Green chillies chopped- 1-2
Turmeric powder- 1/4 tsp
Oil- 1 Tbsp
Method:
1.Heat oil in a wide pan,saute the onion till they start turning slight golden brown in color.
2.Add the chopped green chillies and garlic and saute for 3-4 minutes.
3.Mix all the spice powders and saute for another couple of minutes or till the raw smell leaves.
4.Throw in the mushroom slices and mix well.
5.Cover and cook for 3-4 minutes or until the mushroom is cooked.
6.Keep the lid open and let all the water content dries up.
7.Serve warm with rotis or rice.
Notes:
1.Do not wash the store bought mushrooms. Just wipe with a damp kitchen towel.
2.Do not overcook them in step 5.
Contributor: Namitha
By the way, if you were thinking you can join them in picking the mushrooms you will not be allowed. At least we were not since there are poisonous varieties. Only a seasoned person knowing the idiosyncrasies of the mushrooms can pick the good ones. Be sure though to accompany them into the yard, watching them pick these beauties, the mushrooms popping up like teeny weenie umbrellas on rain soaked drift wood is spectacular. As much as I like to have fun seeing or even occasionally picking some mushrooms its great that they are cultivated abundantly. No more back breaking picking for my grandma who will never agree it’s a chore. I think she enjoys it. I know I would
.
Ingredients:
White button Mushrooms (thinly sliced)- 3 cups
Onion(chopped)- 1 small
Garlic crushed- 2-3
Coriander powder- 2 tsp
Red chilli powder- 1/4 tsp
Green chillies chopped- 1-2
Turmeric powder- 1/4 tsp
Oil- 1 Tbsp
Method:
1.Heat oil in a wide pan,saute the onion till they start turning slight golden brown in color.
2.Add the chopped green chillies and garlic and saute for 3-4 minutes.
3.Mix all the spice powders and saute for another couple of minutes or till the raw smell leaves.
4.Throw in the mushroom slices and mix well.
5.Cover and cook for 3-4 minutes or until the mushroom is cooked.
6.Keep the lid open and let all the water content dries up.
7.Serve warm with rotis or rice.
Notes:
1.Do not wash the store bought mushrooms. Just wipe with a damp kitchen towel.
2.Do not overcook them in step 5.
Contributor: Namitha
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