I make mushroom dishes quite often at home and it doesn't mean that I like it very much 😆. It is just because I feel they are easy to make and it is my go-to vegetable whenever I feel bored to chop veggies for thoran or poriyal. I have already shared the below mushroom recipes here:
Ingredients:Mushrooms - 200 gramsGinger Garlic paste - 1 tblspRed Chilli Powder - 1 tspBlack pepper powder - 1 tspTurmeric powder - 1/4 tspCoriander powder - 1 tspSalt - as required
To Temper:
Oil - 2 tblspMustard seeds - 1/2 tspCumin seeds - 1 tspCurry leaves - few
Method:
1. Clean the mushrooms and slice it into pieces. In a pan, add the oil and allow the mustard seeds to crackle. Then add the cumin seeds, curry leaves and saute it for a minute.
2. Add the ginger garlic paste and saute it until the raw smell leaves. At this stage, add the sliced mushrooms.
3. Along with this add the chilli powder, turmeric powder and coriander powder. Roast the masala powders in low flame and take care not to burn it. When the mushrooms start releasing the water, turn the flame to high and add the required salt. 
4. Keep stirring and add the pepper powder. When the water is absorbed completely, switch off the flame.
Serve the spicy mushroom roast with rice and curry of your choice. I served it with matta rice & keerai kuzhambu.
Points to remember:
- I used button mushrooms and sliced it into half.
- You can add 1/2 tsp of garam masala for a little different flavour.
- Freshly cracked pepper powder makes the roast super delicious.
Happy's Cook - Divya
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