Thursday, August 11, 2016



Both my husband and I are fond of mushrooms. Once in a while I make some mushroom dish using the store bought button mushrooms which are so easily available. Elsewhere in this blog, you will find recipes for mushroom dishes as diverse as Tandoori Mushrooms, Mushroom Pepper Fry, and Schezwan Mushrooms.

Today's dish is adapted from Spicy Garlic Mushrooms in Swasthi's Indian Healthy Recipes. You will love this dish if you like garlics as much as we do. We enjoyed this spicy and tangy mushroom dish with a garlicky flavour, as a side dish with fried rice.  

We like spicy food, but if you wish you can reduce the spice level by reducing the chillies or de-seeding the chillies before use. 

  • Button Mushrooms, chopped, 200 gms
  • Large Onion, finely chopped, 1
  • Cumin Seeds, (Jeera), 1/2 tsp
  • Oil, 1 and 1/2 tbsp.
To be Ground to a Paste:-
  • Chinese Garlic Cloves, 5 
  • Roasted Byadgi Red Chillies, 5
  • Vinegar, 1 tbsp.
  • Sugar, 1 tsp
  • Salt, to taste
  • Water, 2 tbsp


Clean the mushrooms and pat them dry
Cut them into quarters or slice them
In a small mixer jar, grind together garlic, roasted red chillies, vinegar, sugar, and salt, adding 2 tbsp of water, to form a coarse paste. Keep aside
Heat oil in a thick bottomed pan and when it gets hot, add the cumin seeds
When the cumin seeds sizzle add the finely chopped onion and saute till it turns light brown
Add to this the ground paste, mix well and saute for a few minutes till the raw smell goes
Next add the sliced mushrooms and gently mix till they are evenly coated
Saute for a couple of minutes
Then cover and cook on medium flame till the mushrooms are done (Remember that mushrooms get cooked very fast)
Transfer to a serving bowl and serve hot as a side dish

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