Spicy Mushrooms With Ginger And Chilies Recipes

SPICY MUSHROOMS WITH GINGER AND CHILIES

Spicy Mushrooms with Ginger and Chilies image

Khombi Tarkari 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 paste.

Provided by Vicki Butts (lazyme)

Time 25m

Number Of Ingredients 11

Ingredients

Tbsp peanut oil
1 c chopped onion
1 Tbsp chopped fresh ginger
2 tsp finely chopped garlic
2 hot green chiies, minced
1/4 tsp tumeric
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

Steps:

1. 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.
2. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
3. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
4. 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).
5. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.

SPICY MUSHROOMS WITH GINGER AND CHILIES

Spicy Mushrooms With Ginger and Chilies image

Make and share this Spicy Mushrooms With Ginger and Chilies recipe from Food.com.

Provided by Sharon123

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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)

Steps:

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!

Nutrition Facts : Calories 164.4, Fat 10.9, SaturatedFat 1.8, Sodium 303.8, Carbohydrate 14.8, Fiber 2.9, Sugar 6.3, Protein 6.4

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