Erivum Puliyum: Mushroom Pepper Roast

Friday, October 14, 2022

Mushroom Pepper Roast | Koon Kurumulakittathu

Did you know mushrooms are the only source of vitamin D in the produce aisle? These are the only exceptional one to the rule that plants don't naturally contain vitamin D (read it here).They also are a rich source of many antioxidants, minerals and has beta glucans (an important factor for immunity stimulating there by reducing chances of allergies). What more are you looking for in such healthy mushrooms, go ahead and try out your favorite recipes. Also, please scroll down the page for more mushroom recipes as well.

Mushroom Pepper Roast is one of the quickest stir-fry that you can try using button mushrooms. This can be served with chapathis or hot steamed rice. Mushrooms shouldn't be left in water when washing, as they tend to absorb water. Mushrooms leave out water and shrink on cooking, they cook faster than other veggies. This is a yummy stir-fry with shallots, ginger-garlic paste, green chillies and spices. Whole peppercorns are crushed and added for that crunchy bites in the mushroom roast. Give this a try and enjoy !!

Preparation time ~ 15 minutes

Cooking time ~ 15 minutes

Author ~ Julie

Serves ~ 4

Ingredients

button mushrooms 200 g

onion 1 medium-sized, diced

shallots, 1 handful crushed

ginger-garlic paste 1 tsp

green chillies 2 vertical slit

fennel powder (perumjeerakam) 1/2 tsp

whole peppercorns crushed 1.5 tsp

coriander powder 1.5 tsp

hot chilli powder 1/2 tsp

turmeric powder 1/4 tsp

salt to taste

oil 2tbsp + 1 tsp(garnish)

curry leaves, a sprig

coriander leaves chopped 2 tbsp

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Method

Wash under running water and drain immediately. Clean the mushrooms by peeling the outer skin of the mushrooms if soiled. Cut in halves and quarters if very big.
Add oil to a pan and add the ginger garlic paste. Sauté until raw smell disappears.Add the crushed shallots and sauté until translucent. Slide in the diced onions and green chillies. Sauté till light brown.
Add the spice powders on low flame and sauté. To this, add curry leaves. Add 1/2 cup water and cook covered for 2 minutes until onions become soft.
To this, add the cut mushrooms. Mix well and add salt. Cook covered for 5 minutes on medium flame. Then, add crushed pepper corns and fennel powder. Mix and simmer covered again for 2 minutes.
Adjust salt if needed. Finally, add in chopped coriander leaves. Dry up all moisture left on high flame and add a tsp of coconut oil to finish. Leave covered for 5 minutes and mix. Serve warm.