Spicy Mushrooms with Garlic, Black Pepper and Chives
Summer to me is the season simple stir fries.
Ones that showcase the best of the fresh produce that is so readily available. This is where today’s Spicy mushroom stir-fry recipe comes in handy. This lovely stir-fry is adapted from Indian Inspired Gluten-Free Recipes a book packed with flavorful and easy recipes. Remember’s Alamelu’s previous cookbook, Healthy South Indian cooking, which I have shared before, here is a new and perky cookbook with loads of color.
The Magic of an Indian Stir Fry
There is nothing boring about an Indian stir fry. It can very in style, like this chechki from Bengali, this kale from North India or just today’s vibrant dish. A spring time stir fry is this Asparagus poriyal.
About Mushroom Stir Fry with Garlic and Black Pepper
Garlic and Black Pepper are prominent spices in the Chettinaad Cuisine of Southern India. The simple and powerful spices work well with mushrooms. The original recipe just sticks to these to spices. I have a garden fill or herbs all summer round. This makes it difficult for me to skip the chives. I use garlic chives that complement the flavor of garlic.
The flavors of this dish can be used for shrimp, chicken or eggplant. They are great to add perk and flavor to anything in your pantry. Chickpeas would be a good idea.
How to Enjoy this Mushroom Stir Fry
A great side dish. Use for tacos. To add to a meal with Sambhar and chutney. Use it to fill dosa, which are of course Indian tacos. If you are my husband, he eats a bowl of this dish plain, almost like a warm salad of sorts. In fact, that is how he enjoys all Indian vegetables. Low carbers, now that is an idea for you. Fuss free to boot.
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A lovely easy to make flavorful stir-fry with baby bella mushrooms, these spicy mushrooms are easy and colorful.
Ingredients
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds (my addition)
- 1 teaspoon cumin seeds
- 1 or 2 coarsely crushed red chilies
- 1 medium sized red onion, thinly sliced
- 2 pods of garlic, thinly sliced
- 2 cups thickly sliced or quartered baby bella mushrooms (about 8 ounces)
- Salt to taste
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons freshly chopped cilantro
- 1 teaspoon freshly chopped chives (my addition)
- 1/2 lime (my addition)
Instructions
- Heat the oil on medium heat for about 1 minute and add in the mustard seeds and the cumin seeds and wait until the mustard seeds begin to crackle.
- Add in the dried red chilies and the red onions and sauté for 3 to 4 minutes until the onions wilt and begin to turn slightly crisp at the edges.
- Stir in the mushrooms and cook for another 4 minutes, adding in the salt.
- Add in the ground black pepper and the cilantro and chives and mix well.
- Squeeze in the lime juice and serve. This dish makes a wonderful side dish with almost anything.