My love for mushroom started during my stay in Stockholm, Sweden. My advisor Prof. Rolf makes really good mushroom dishes. He loves to cook and would invite everybody in the department and will have a full course lunch in his garden. He is the one told me that if you add a little butter and olive oil to mushrooms with a little salt and pepper, it makes an excellent side dish or you can make soup with them.
Before that mushrooms for me meant the ones that are growing in decaying woods or the ones that comes up after the rain, but not for consumption. I always believed they are poisonous, and if you eat them you will get sick. Rolf told me that there both kinds of mushrooms are in the world, those you get it in store are really good.
After that whenever I see mushroom, I would buy them. My culinary journey into the world of mushroom started with button mushrooms, and now has expanded to shitake, portabella, you name it and I love all of them and would find a way to cook them.
Nowadays mushroom isles in Hong Kong market can lure me to make dishes.
I can show you a simplest way of cooking mushroom. Fry them in butter and oil combo, and when they are almost roasted, add little spicepowder (milagaipodi/spice powder) that accompanies the famous south Indian pancake Dosa or steamed cake idly. If you don’t have Milagai podi/spice powder in your kitchen, one solution for you is to add a little of cumin and chili powders. It is delicious by its own standard, even my 3 year old like it.
Here I used button mushrooms, you can try it with all kinds of mushrooms and it tastes great. It is really a tasty side, you need only some gravy to finish you lunch. Last month I made mushroom ginger dumpling soup which we loved. Next is to make an Indo-Chinese dish with them. Just like my hubby says you have kitchen, internet and blog, hence you are always going to make something or other, saying I am just trying.
So when you see mushroom in your local grocer, grab it and make this one, you are also going to love the mushrooms. Here goes the recipe.
Grab mushroom, butter, olive oil, spice powder and salt from the pantry.
Clean the mushroom with damp kitchen towel and cut it into pieces and set aside.
In a skillet heat butter and oil and add mushroom and salt and cooked for about 15 minutes. Then add spice powder or chili and cumin powder and mix everything and switch off the flame.
Enjoy with rice.
Mushroom Stir Fry with Spices
Prep Time 5 minutes
Cook Time 15 minutes
16.oz Chopped mushrooms( I used button
mushrooms)2 tablespoon Butter
1 tablespoon Olive Oil
1 tablespoon of Idly molagapodi/Spice powder
( recipe here)
( If you don’t have spice powder add
½ teaspoon cumin powder + ½ teaspoon chili powder)
Salt: ½ teaspoon or to taste
In a skillet, heat oil and butter add washed and wiped the mushroom and salt. Let it cook for about 10 minutes or until it starts to get roasted. Then add spice powder of spices combo and mix everything to so that it will get combined well. Switch off the flame and enjoy with rice.
- You can use any kind of mushrooms for this recipe.
- For vegan option use olive oil.
I am linking this delicious recipe to Hearth and Soul blog hop hosted here