one green planet
one green planet

Here is a lovely and flavorful mushroom stir fry. All you have to do is sauté baby bella mushrooms with a melange of different spices over medium heat. It's that simple. Put this mushroom stir fry over rice, noodles, veggies, or whatever else you'd like. It's a truly delightful dish.

Spicy Mushroom Stir Fry With Garlic, Black Pepper, and Chives [Vegan]

Serves

1-2

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 (optional)
  • 1/2 lime (optional)

Preparation

  1. 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.
  2. 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.
  3. Stir in the mushrooms and cook for another 4 minutes, adding in the salt.
  4. Add in the ground black pepper and the cilantro and chives and mix well.
  5. Squeeze in the lime juice and serve. This dish makes a wonderful side dish with almost anything.

Notes

Recipe Adapted from Indian Inspired Gluten-Free Cooking Alamelu Vairavan and Margaret Pfeiffer Hippocrene Books (2013)

    Discover more recipes with these ingredients

  • Mushroom

Nutritional Information

Total Calories: 395 | Total Carbs: 28 g | Total Fat: 27 g | Total Protein: 16 g | Total Sodium: 81 g | Total Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

photourl

Rinku Bhattacharya

See My Recipes

Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native country, India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes on her blog Spice Chronicles. Rinku has published two cookbooks; The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook, and "Spices and Seasons, Simple, Sustainable Indian Flavors", which offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...