Spicy Mushrooms with Ginger and Chilies
Vicki Butts (lazyme)
Northern Indians, particularly those along the lower slopes of the
Himalayan Mountains, adore mushrooms. They saute them with
spices, stew them in tomato gravies, or add them to pilaf. In this
recipe the mushrooms are sauteed in a spicy onion-garlic-ginger
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- peanut oil
- 1 c
- chopped onion
- 1 Tbsp
- chopped fresh ginger
- 2 tsp
- finely chopped garlic
- hot green chiies, minced
- 1/4 tsp
- 1 1/2 lb
- mushrooms, cleaned and cut into 1-inch pieces
- 1/2 tsp
- coarse salt
- 1 tsp
- roasted cumin seeds, crushed
- 2 Tbsp
- chopped fresh coriander, garnish
- 2 tsp
- lemon juice
1Measure the spices and place them right next to the stove in separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 minutes.
2Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
3Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
4Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
5Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.