This garlic mushroom is perfect accompaniment for almost anything from steamed rice, flat breads like NAAN, ROTI, CHAPATI to any variety of dosa or pancakes. This can also be served as a side or appetizer with any drink cocktails and mock-tails at your next potluck, game night or super bowl party. The recipe below is vegan and gluten free.
Mushroom is one of my favorites and I have at least one or two recipes prepared using white mushrooms or button mushrooms or portobello mushroom every week. When you want that meaty or earthy feel in your vegan or vegetarian dish, you should always go for mushrooms 🙂 It was a chicken substitute for me till I turned into non-vegetarian. There are times where I have prepared same masala (gravy) and used half of it with mushrooms for all vegetarians guests and remaining half with chicken for non-vegetarians 🙂
This recipe calls for very basic ingredients that one can find in most kitchens. While I admit that the amount of oil given below is slightly more than what I add to other dishes, I still stick with this amount as I feel it is the key ingredient that gives this dish its signature taste. You may vary the spiciness as per your taste. Today I have served this with quick garlic flatbread but most of the times I eat it all alone and I always make a little extra than required as this is one of my favorite mushroom dish, and I almost always start eating even before its ready to serve.
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Preparation time : 30 minutes Serves : 2 Follow me on instagram and tag me with #cookwithkushi so that I get a chance to see all the recipes you make and give it a ♥. Mushroom chopped lengthwise - 8 oz Large onion finely chopped - 1 Vegetable oil - 1 ½ teaspoon + 4 tsp Garlic cloves - 5 Lemon juice - 1 tsp Red chile powder or Cayenne powder - 1 tsp Red pepper flakes - 1 tsp Salt - to taste Coriander leaves or Cilantro chopped - for garnish Step I
In a blender or mixer, add 4 teaspoon of oil, garlic cloves, lemon juice, red chili powder, pepper flakes and water (approx 2 tbsp) and blend it to form a smooth paste. Do not add too much water.
Step II
Heat 1 ½ teaspoon of oil into a non-stick pan on medium heat. Once the oil is hot, add onions, salt, and sauté until they turn translucent for about 6 to 8 minutes. Now add in the paste prepared above with very little water (again, not more than 2 tbsp) and sauté it till the raw smell goes off completely for about 5 minutes. We want this dish to be flavorful & semi-dry. Add in the chopped mushrooms, mix well till it gets coated in the mixture, and cook for another 5 to 7 minutes till the mushrooms are cooked and the oil separates or till it is cooked to your liking. Do not overcook as it may turn soggy. At this point, you can toss in cooked noodles, pasta or rice if desired and serve as the main course too. Garnish it with coriander leaves. Spicy Garlic Mushroom is now ready. Serve and enjoy.
You can substitute red chili powder with dry red chili if desired. Also, If you like it spicy, increase the amount of red chile powder. After adding mushrooms, I cooked them for the first few minutes on medium flame and the last 2 minutes on medium-high to high flame. Do not add too much water. This tastes best when it is semi-dry. You can also add ½ teaspoon of sugar or honey to the recipe if you like it sweet and spicy.
Recipe card
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