Tuesday, June 21, 2016

Mushroom Roast Recipe | Kalan/Koon Roast | Mushroom Ularthiyathu | Spicy Sauteed Mushrooms

Recently after coming to Sydney, I am exploring a lot of mushroom recipes. After tasting the Mushroom Biryani couple of times, we are attracted towards the mushrooms. I have few more recipes on hand which I will be trying it this week. I made this mushroom roast for lunch to pair up with steamed rice and rasam. However soon after I made it, we used it as a stuffing on wholemeal bread along with grated cheese for our morning breakfast. It tastes too good and I am happy about my new healthy sandwich recipe which I can prepare for busy weekdays :) This is a simple and easy to make recipe which goes well with Rice, Chapathi and Bread. Let us move on to the recipe: 
Button Mushrooms -  250 grams 
Onion - 1(Chopped finely)
Ginger - 1/2 inch piece(chopped finely) 
Garlic - 2 cloves 
Chilli Powder - 1/2 tsp 
Turmeric powder - 1/4 tsp 
Garam Masala - 1/4 tsp 
Pepper Powder - 1/4 tsp 
Salt - as required 
Oil - 2 tsp 
Curry leaves - 1 sprig 
Coriander leaves - few(To Garnish)
1. Immerse the button mushrooms in warm water for 5 minutes. Then clean it with a damp cloth to remove the dirt and chop each mushroom into 3-4 pieces lengthwise. Chop the ginger, garlic and onions finely. Heat a pan and add the oil. Then saute the chopped ginger and garlic pieces until nice aroma comes.
2. Then add the curry leaves and chopped onion. Once the onions turn transparent, add the chilli powder, turmeric powder and garam masala. Saute it until the raw smell of the masala leaves. Finally, add the chopped mushrooms. 
3. Mix it all together, so that the masala coats the mushrooms. Turn the flame to low and cover cook the mushrooms until it is soft and tender. Mushroom leaves enough water and hence it is not required to add water. Add required salt at this stage. When the mushroom turns tender and the water content is dried up completely, sprinkle the pepper powder and give everything a gentle mix. Garnish it with the chopped coriander leaves and switch off the flame.
Serve the yummy mushrooms with steamed rice, chapati or bread.
Points to remember:
  • If you prefer more pepper flavour, then reduce chilli powder and use pepper completely for delicious mushroom pepper fry.
  • Fresh ginger and garlic pieces give great flavour but you can always opt for ginger garlic paste.
  • I ran out of curry leaves and coriander leaves when I clicked this recipe hence you couldn't see anything in the step by step pictures. I recommend you to add these for the nice flavour.
Warm Regards,
Happy's Cook - Divya


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