Monday, March 30, 2015

MUSHROOM PEPPER FRY

MUSHROOM PEPPER FRY

Mushrooms are a rich source of protein and I make it a point to make some mushroom dish or the other from time to time. The easy availability of white button mushrooms has made this possible. Needless to say, I think all these dishes are delicious and you will find recipes for some of my favourites like Achari Kumbh and Mushroom Chettinad here in this blog.

The addition of freshly ground pepper powder gives an altogether different taste to the cooked mushrooms in this Mushroom Pepper Fry. The spice level can be adjusted as per your taste.




Ingredients:
  • Button Mushrooms, 200 grams,
  • Capsicum, large-sized, 1 
  • Onion, large-sliced, 1 
  • Green Chilli, slit diagonally, 1 
  • Chinese Garlic, 3 pods
  • Ginger, 1/2 " piece
  • Curry Leaves, a sprig
  • Black Pepper Corns, 3/4 tsp, or as per taste
  • Oil, 1 and 1/2 tbsp
  • Salt, to taste
  • Lemon Juice, 1 tsp 
  • Coriander leaves, finely chopped, 1 tbsp, for garnishing

Method:

Wash and clean the button mushrooms and pat them dry. Slice the mushrooms. Keep aside.
De-seed the capsicum, chop it into cubes and keep aside
Slice the onion and keep aside
Finely mince the garlic and ginger. Keep aside
Prepare freshly ground pepper powder from the black pepper corns. Keep aside.
In a heavy-bottomed kadhai, add oil and heat it. When it gets hot, add the minced garlic and saute for a few seconds, till you get a good aroma, taking care it does not get burnt
Add the sliced onion, minced ginger, slit green chilli and curry leaves and saute for a few minutes
Next add the capsicum cubes and saute on medium flame stirring continuously for a couple of minutes. Ensure that the capsicum remains crisp without getting over cooked.
Add the sliced mushrooms, and salt to taste. The mushrooms will leave water.
Cook covered on medium flame, stirring from time to time, until the water is fully absorbed and the mushrooms become soft.
Sprinkle the freshly ground black pepper powder and the lime juice and mix well
Garnish with fresh coriander leaves and serve hot with chappatis