Spicy Mushrooms With Ginger and Chilies Recipe #57972
Like the title says, these are spicy! Great taste from India!
by Sharon123
40 min | 15 min prep
SERVES 4
- 3 tablespoons peanut oil
- 1 cup chopped onion
- 1 tablespoon chopped fresh ginger
- 2 teaspoons finely chopped garlic
- 2 hot green chili peppers, minced
- 1/4 teaspoon turmeric
- 1 1/2 lbs mushrooms, cleaned and cut into 1 inch pieces
- 1/2 teaspoon coarse salt, to taste
- 1 teaspoon roasted cumin seeds, crushed
- 6 tablespoons lemon juice
- 2 tablespoons chopped fresh coriander (to garnish)
- Measure the spices and place them right next to the stove in separate piles.
- Heat the oil in a 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 turmeric, mushrooms, and salt.
- Cook, stirring, 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.
- Enjoy!
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5 stars