Healthy Foodist

MUSHROOM STIR FRY

Difficulty:

EASY

Preparation Time:

10 Minutes

Cooking Time:

20 Minutes

Total Time:

30 Minutes

Servings:

1

Mushrooms are a rich, low calorie source of fibre, protein and antioxidants. They are immunity boosters, have cancer fighting properties, helps to lower cholesterol and has anti-inflammatory properties. They are also rich in Vitamin B & D.

Stir Fry mushrooms are a quick and easy way to make them for lunch or dinner. It is important to cook mushrooms well for better digestion and nutrient absorption.

This Indian style recipe of Mushroom Stir Fry has a spice blend of black peppercorns, fennel and coriander seeds. This mix gives a beautiful flavour without making the dish too spicy. Adding paneer or cooked baby corns along with mushrooms would also taste great.

You can pair up this Mushroom Stir Fry with rotis or phulkas. Another way you can have this mushroom stir fry is by adding it as a filling for sandwiches, with or without cheese and it will absolutely taste yum too.

Ingredients:

For the spice mix:

Other Ingredients:

100gms button mushrooms
1 teaspoon oil
7-8 curry leaves, chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
4-5 garlic cloves, chopped
½ inch ginger, chopped

½ teaspoon turmeric powder
½ teaspoon red chilli powder
1 teaspoon prepared spice mix
1 onion, finely chopped
1 tomato, finely chopped
Salt, to taste
1 tablespoon chopped coriander

Direction:

Firstly, for making the spice mix, take coriander seeds, fennel seeds and peppercorns and pound them in a mortar-pestle to make a fine powder.

Now clean the mushrooms well and keep it aside. My easy way getting absolutely clean mushrooms goes like this-

Start peeling off the upper most layer of the mushroom starting with the bottom, where the stem part starts. You can take help of a knife here to peel off the layer. Do this from all sides of the mushroom to ultimately have a clean upper layer.

After this, you can either choose to remove the stem part and use it separately or keep it intact. Also remove the end part of the stem that is generally unclean.

Next step is to dip all such cleaned mushrooms in a bowl filled with water and immediately remove them and place on a kitchen towel. Don’t soak mushrooms in water for a longer time as they’ll start absorbing water. Repeat the process of dipping and patting them dry 2-3 times till you get clear water after washing all the mushrooms.

For this Mushroom Stir Fry recipe, I have cut one mushroom in 3-4 pieces in a vertical way and kept the stem intact here. Also, finely chop onion and tomato.

Heat 1 teaspoon oil in a pan. Once the oil is hot, add chopped curry leaves, mustard and cumin seeds.
When they start to splutter, add chopped garlic and ginger. Sauté for a minute.

Now add chopped onion and fry till it turns soft.
Then add the tomato pieces and again sauté for 2-3 mins on low-medium heat till the tomato is cooked.

To it, add in chopped mushrooms, salt as per taste and mix well. Let it cook for good 7-8 mins till the mushrooms turn soft and leave water.

Now add turmeric, red chilli powder and 1 teaspoon of the prepared spice mix. Add water if required and stir on medium heat for 2-3 mins. You can choose to make this stir fry completely dry or keep it a bit watery.