Mushroom Stir Fry

Mushroom Stir Fry

I had another pack of mushrooms in my fridge and I didn't know what to do with it.A thought stuck - Why don't I just fry it?And fry I did.Here you go.

This is a very simple, less time-consuming recipe.You can make it for lunch packs in no time in the morning.It goes well with Rice, Roti and Dosa.

Mushroom Stir FryI had another pack of mushrooms in my fridge and I didn't know what to do with it.A thought stuck - Why don't I just fry it?And fry I did.Here you go. This is a very simple, less time-consuming recipe.You can make it for lunch packs in no time in the morning.It goes well with Rice, Roti and Dosa.

Summary

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  • Courseside dish
  • Cuisineindian
  • Yield2 servings 2 serving
  • Cooking Time30 minutesPT0H30M
  • Total Time30 minutesPT0H30M

Ingredients

Mushrooms
200gm
Onion
1
Chilli powder
1 tspn
Coriander powder
1 tspn
Turmeric powder
1/2 to taste
Tbspns Coconut oil
1.5
Salt
to taste

Steps

  1. Wash the mushrooms and onions in salt water. Note: Always soak and wash all the vegetables in salt water.
  2. Slice the mushroom into thin piece so that once it is cooked it doesnt seem to be bland and blend well with the chilly and coriander powders.
  3. Slice onions lengthwise and keep aside.
  4. Heat coconut oil in a wok.When the oil gets heated up,add the sliced onions and saute well.
  5. Once it turns into transparent color, add turmeric powder, chilly powder and coriander powder and mix well for 2 minutes over the flame.
  6. Add the sliced mushroom to the above and saute well to cook the mushroom.Do not add water as the mushroom itself releases water.
  7. Cover with a lid and cook over a low flame for about 10 minutes.Ensure to saute from time to time so that it doesn't get burnt.
  8. When the mushroom becomes dry, switch off the flame.