We eat mushrooms fortnightly at least. Sometimes a curry with peas, sometimes in fried rice. I like how quickly they cook & how versatile they can be. You add them to omelettes, to rice, to salads…grill them, stuff them, throw they over pizza & so much more! Each time they result in a beautiful, meaty dish with that umami-ish feel in your mouth 😋 Garlic & mushrooms are a match made in heaven. They pair seamlessly & result in a stunning recipe every single time. Don’t you agree?
While browsing for more ideas on how to use mushrooms in ways other than how I usually cook with them, I came across a Chilli Garlic Mushroom recipe on www.jinooskitchen.com. It seemed like something I’d love because it had chilli, garlic & mushrooms..duh! So I gave it a try as a starter & yes, it worked!! The next time you get bored of the usual mushroom recipes, give this one a shot 😁 You’ll like it.
Chilli Garlic MushroomsCourse: StartersCuisine: Indo-ChineseDifficulty: Easy
A quick starter made with mushrooms, flavoured with chilli & garlic. Hits all the right spots!
Mushrooms: 1.5 cups; sliced
Garlic: 2tbsp; finely chopped
Onions: 1/2 cup; chopped
Curry leaves: 2 sprigs
Chilli powder: 1/2tsp
Salt to taste
Onion: 1 small
Garlic: 10 cloves
Jeera (cumin seeds): 1tsp
Dry red chillies: 4
- Grind the garlic, onions, red chilli & jeera to a fine paste.
- Heat oil in a pan. Roast the chopped garlic & curry leaves. Now add chopped onions & fry till they turn golden brown.
- Then add the ground paste and mix well. Fry till the raw smell of the onion & garlic goes away.
- Next add the sliced mushrooms, salt, turmeric powder, chilli powder and mix well.
- Add a splash of water, cover & cook till mushrooms are soft (not soggy).
- Remove the lid and fry further to make a dry starter or leave a semi-gravy consistency if you want to enjoy it with fried rice.
- This dish can be made into a starter or a semi-gravy one.
- Add/reduce chilli to suit your tastebuds. We love garlicky, spicy food!