I have not really experimented with mushrooms. Infact mushrooms were just confined to making mezhukkuperatti/ stir fry(a hot favourite in my family) and mushroom masala.
Recently in a cooking show a renowned chef was talking about mushrooms and the word ‘umami’ . I was hearing the word first time and was much surprised to know that mushrooms can deliver ajinimoto(glutamate) kinda taste(pleasant savoury taste to be precise) . And now I am looking forward to more umami inspired recipes.
Back to the chilli mushrooms, this recipe is superquick with less ingredients.This was my first trial but turned out to be a great success.
Superquick Chilli mushroom
Button mushrooms – 200g(each cut into two)
Onion – 2 medium sized(cut into big cubes)
Garlic – 7-8 small cloves(chopped)
Kashmiri Red chilli powder- 2 tbsp
Salt as per requirement
Dark soya sauce – 2 tbsp
Red chilli sauce – 1 tbsp
Tomato sauce – 1 tbsp
Refined oil – as per requirement
Coriander leaves – 6-7 sprigs(chopped)
For the batter for frying
Corn flour – 2 tbsp
1 small sized egg
Soya sauce – ½ tbsp
Salt = as per requirement
Method of Preparation
Prepare batter and mix thoroughly mushrooms in the batter.
Deep fry mushrooms and reserve.
Heat 3 tbsp oil in a wok (oil used for frying mushrooms) add garlic and sauté.
Then add onions till it turns translucent. Add chilli powder, soya sauce, red chilli sauce , tomato sauce and salt as per taste. Saute for few minutes. Add fried mushrooms and sauté for 3-4 minutes.
Finally add in coriander leaves , sauté and turn off heat.
The superquick chilli mushroom is ready to be served.It can be coupled with rice, chapathi, pathiri, paalada…
Note:- Never use non-stick pan.
Use high flame only.
You can add capsicum or red bell pepper or both .