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Stir-Fried Mushrooms

Stir-Fried Mushrooms recipe image
This vibrant Indian-style stir-fry transforms humble mushrooms into a fragrant, savory delight. Earthy mushrooms are saut&# 195;©ed with sweet peas, sharp onions, and a blend of aromatic spices including fennel, turmeric, and chili powder. The dish offers a wonderful contrast of textures, from the tender meatiness of the mushrooms to the pop of fresh peas. ItâÂÂs a quick, flavorful side dish that pairs perfectly with hot puris or crispy papadums. Ideal for weeknight dinners, this recipe brings bold, home-style Indian flavors to your table in under thirty minutes, requiring only pantry staples and fresh produce.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 249.0
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Indian-style stir-fry transforms humble mushrooms into a fragrant, savory delight. Earthy mushrooms are saut&# 195;©ed with sweet peas, sharp onions, and a blend of aromatic spices including fennel, turmeric, and chili powder. The dish offers a wonderful contrast of textures, from the tender meatiness of the mushrooms to the pop of fresh peas. ItâÂÂs a quick, flavorful side dish that pairs perfectly with hot puris or crispy papadums. Ideal for weeknight dinners, this recipe brings bold, home-style Indian flavors to your table in under thirty minutes, requiring only pantry staples and fresh produce.
Ingredients
  • 3 tablespoon Oil
  • 2 ea Onions, sliced
  • 1 teaspoon Fennel seeds
  • 4 ounce Peas
  • 1 teaspoon Garlic pulp
  • 1/4 teaspoon Turmeric
  • 2 ea Green chiles
  • 1 teaspoon Chili powder
  • 1 teaspoon Salt
  • 2 tablespoon Cilantro, chopped
  • 1 pound Mushrooms, thickly sliced
Directions
  1. 1
    Heat oil in a deep frying pan or wok over medium heat.
  2. 2
    Add sliced onions and fennel seeds, sautéing for about 3 minutes until the onions begin to soften.
  3. 3
    Add peas, garlic pulp, turmeric, green chiles, chili powder, and salt.
  4. 4
    Stir-fry the mixture for 3 minutes, ensuring the spices are well combined and fragrant.
  5. 5
    Add the thickly sliced mushrooms and chopped cilantro to the pan.
  6. 6
    Sauté gently for another 5 minutes, stirring occasionally, until the mushrooms are tender and the onions are cooked through.
  7. 7
    Transfer to a serving dish and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 249.0kcal
% Daily Value *
Total Fat 13.0g20%
Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 4918.9mg205%
Total Carbohydrate 26.2g9%
Dietary Fiber 9.3g38%
Sugars 11.4g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serving Suggestion: This dish pairs excellently with hot puris or crispy babay papadums.

Variation: For a different vegetable profile, substitute the mushrooms and peas with 1 lb of baby sweetcorn and 4 oz of snow peas. Add the sweetcorn with the cilantro, and add the snow peas about 1 minute before serving to keep them crisp-tender.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Keywords: indian, stir-fry, mushrooms, peas, vegetarian, vegan, side dish, spicy, fennel, turmeric, onions, garlic, chili, cilantro, quick dinner, easy, gluten-free, healthy, sauteed, aromatic
Read it online: https://www.chefs-mate.com/recipe/stir-fried-mushrooms/