Chili Mushrooms. (Amar D. Gupta | Siliconeer)
A healthy, part tangy, part spicy, take on mushrooms that goes great with cocktails or as an entrée with hakka noodles or fried rice, writes Chef Sanjay Patel. – #Lifestyle #Mushrooms #ChiliMushrooms #VegetarianCooking
- 1 cup of button mushrooms (cleaned and quartered)
- ½ cup capsicum (bell pepper) cubed
- ⅓ cup chopped spring onions
- 1 green chili (slit and remove seeds)
- 1 medium onion cubed and layers separated
- 1 tbsp. chopped garlic
- 1 tbsp. olive oil
- 1 tsp. soya sauce
- ¾ tbsp tsp chili sauce
- ¾ tbsp. tomato ketchup
- ⅛ tsp. pepper powder
- salt to taste
- 2 tbsp water
Rinse and wipe off mushrooms with a kitchen towel. Slice or halve or quarter them. If you want to remove the skin you can just peel it off.
Heat a wide skillet with oil on a high flame.
Add garlic and sauté for a minute to get a good aroma. Add mushrooms and chili. Sauté for 2 minutes. Cover and cook until the mushrooms are half done.
Add capsicum (bell peppers) and spring onions, toss and fry till the capsicums are almost cooked but not soft. Make sure mushrooms are cooked as well.
Add the sauces to the skillet evenly. Add 2 tbsp water. Add pepper powder. Toss and fry for another minute or until the sauce thickens.
Serve hot, as a snack with cocktails or as an entrée with hakka noodles or fried rice.