Thursday, September 15, 2016



From time to time we make dishes using mushrooms as they are good for health apart from being so tasty. They lend themselves well to Indian-Chinese cuisine and elsewhere in this blog you will find recipes for Schezwan Mushroom, and Mushroom Pepper Fry.

One of the advantages of making dishes of mushroom is that they get cooked very fast and can be cooked and served in relatively short times.

Today's dish is adapted from the recipe for an Oriental Starter called Chilli Mushroom from the website of The MJ Residency, one of the premier hotels of  Dehradun. I have used the regular green capsicum (bell pepper) but if you want a more attractive presentation, you could use red and yellow capsicums as well.

We loved the Indian-Chinese flavours of the mushrooms with ginger and garlic blended with vinegar and soy.

  • Button Mushrooms, 200 gms
  • Garlic, finely chopped, 1 tsp
  • Ginger, finely chopped, 1 tsp
  • Green Chillies, finely chopped, 1 tbsp.
  • Spring Onions, chopped, 1 cup
  • Capsicum, sliced, 1/2 cup
  • Black Pepper Powder, freshly crushed, to taste
  • Salt, to taste
  • Oil, 1 and 1/2 to 2 tbsp.
For the Cornflour Mixture:
  • Cornflour, 1 tbsp.
  • Vinegar, 1 tsp
  • Soy Sauce, 1 tsp
  • Water, 1/4 cup


Clean the button mushrooms and slice or quarter them. Keep aside
In a bowl, mix together the cornflour, vinegar, soy sauce and water to form a mixture. Make sure there are no lumps by mixing it well. Keep aside
Heat oil in a thick-bottomed kadhai and when it gets hot, add the chopped garlic, ginger, and green chillies. Saute on medium flame for about 1 minute till the garlic gives off a good aroma
Add the chopped spring onions and saute on medium flame for 1 minute
Add the capsicum and saute on medium flame for 1 minute. Do not overcook the capsicum as they should remain crisp and crunchy
Add the sliced mushrooms and salt, and mix gently. There is no need to add water as the mushroom give off their own juice when salt is added. Cook on medium flame for 2-3 minutes tossing occasionally.
When the mushrooms are nearly cooked, add the cornflour mixture and pepper powder, mix gently and cook on medium flame for 2 minutes stirring occasionally
Serve hot as a starter or as a side dish

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