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
1 cchopped onion
1 Tbspchopped fresh ginger
2 tspfinely chopped garlic
2hot green chiies, minced
1 1/2 lbmushrooms, cleaned and cut into 1-inch pieces
1/2 tspcoarse salt
1 tsproasted cumin seeds, crushed
2 Tbspchopped fresh coriander, garnish
2 tsplemon juice
How to Make Spicy Mushrooms with Ginger and Chilies
- Measure 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.
- Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
- Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
- Lower 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).
- Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.