Garlic Chilli Mushroom

Garlic Chilli Mushrooms is so easy to make and very delicious!

You will be surprised with few ingredients, the dish is ready to serve in barely 20 minutes, if this doesn’t excites you then you haven’t cooked enough during lockdown.. Lol

Its a perfect side dish or starters for any meal. The mushrooms is roasted in butter which gives it a wonderful flavour and deep golden colour,but to get the golden colour we have to take care that the mushrooms should be completed dry after you rinse it. Otherwise it will braise instead of saute.

Normally I cook mushrooms in a thick heavy sauce made with cream and flour, no doubt they are super tasty but this is a healthy light version.
It’s even gluten-free, Vegan, Nut-free & dairy-free if you use oil instead of butter for sauteing.

These were absolutely amazing, my daughter Amal loves mushrooms anyway but this recipe is one I’m going to make much often as she totally loved it !!

For more amazing mushroom recipe checkout link from my talented fellow bloggers

Matar Mushroom

Mushroom Delux

Mushroom Tikka masala

Mushroom Matar masala

Classic Mushroom sandwich

Ingredients

2 cup mushrooms

2-3 tbsp butter

3 tbsp Cooking Oil

1 finely onion

2 tbsp crushed garlic

1/2 tsp crushed ginger

1 tsp black pepper powder

1 tsp red chilli powder

1 tsp chili flakes

2 tbsp White Vinegar

3 tbsp Peri Peri Sauce

1 tsp hot sauce

2 tbsp oyster sauce

2 tsp soya Sauce

1/4 tsp honey

Salt to taste

1/2 tsp roasted sesame seeds for garnish

Method

Clean mushroom by
remove the stalks by gently pulling it out.
Then with help of knife careful peel the top layer of the mushrooms skin.
Rinse the mushrooms under running water and pat dry with a clean kitchen towel.

Heat butter in a large pan over medium high heat. When pan is nice and hot add the pat dry mushrooms and spread them in single layer, take care you don’t use small pan.

Let it cook without stirring it until it turns golden around the edges, it takes approximately 4-5 minutes.

Give it a good stir and continue cooking until the mushrooms have changed colour on both sides. Remove mushrooms and keep it aside on the plates for further use.

Heat oil in the same pan on medium heat. Add crushed garlic and ginger and saute for a minute then add finely chopped onions and saute till light golden.

Lower the heat and add chili flakes, red chili powder and black pepper powder and saute for a minute but take care that you don’t burn the spices.

In a separate bowl mix vinegar, peri peri sauce, hot sauce, soya sauce, honey and oyster sauce along with a half cup of water of chicken stock. Mix well and add it into the pan. Let it cook for 2-3 minutes until the sauce thickens.

Add fried mushrooms in the sauce and stir so the mushrooms are evenly coated.

Let the mushrooms simmer in sauce until tbey and cooked and sauce is completely coated the mushrooms.

Sprinkle roasted sesame seeds on top and serve hot wity steamed rice or with paratha.