Am back with yet another mushroom recipe. When I posted my Mushroom Shrimp Stir fry recipe, I had couple of my vegetarian friends tell me that I should post something interesting with mushroom but it should be purely ‘Veg’. So I thought, I would post the original recipe from which I borrowed the idea for ‘Mushroom Shrimp Stir fry’.
This recipe is my mom’s original version 🙂 Coconut oil, freshly ground black pepper, coriander powder and curry leaves is what gives this dish its flavor. Again, the simplicity of this dish makes it unique. And the coconut oil gives it that ‘naadan’ touch(what I call ‘Taste of Kerala’) 🙂 Some might think that non-keralites wouldn’t like this dish because of the use of coconut oil here. I had that notion too. But I served this dish to my friends who don’t come from Kerala and are not used to coconut oil in their cooking and they absolutely loved it 🙂
Mushroom – 20 nos.
Shallots – 7-8 nos.
Garlic(minced) – 2 tsp ( 4-5 pods)
Onion – ¼ of a medium sized one
Curry leaves – 1 sprig
Red chilli powder – ½ tsp
Ground black pepper – ½ tsp
Coriander powder – 1.5 tsp
Coconut oil – 1 tbsp
Salt – to taste(apprx. ½ tsp)
1. Finely chop washed mushrooms. To this add chopped shallots, chopped onion, curry leaves, red chilli powder, ground black pepper, coriander powder and salt. Give it a good mix and let it marinate for 15 mins.
2. In a pan, heat coconut oil. To this, add minced garlic and sauté till it becomes light brown.
3. To this add the marinated mushroom.
4. Fry this in medium heat till mushrooms cook well. Saute occasionally. It takes about 15-20 mins for the mushrooms and onions to loose its moisture and become nice and crispy.
Note: The coriander powder I used is home made. The store bought ones don’t taste as good. So to get the best results of this recipe, please use this simple home made coriander powder.
Serve with rice or chappati.