It’s been a while since I last cooked mushrooms. Working in the hotel industry, I often get access to fresh organic produce and vegetables. Yesterday, I received a fresh batch of Button Mushrooms, which inspired me to make a tasty stir-fried mushroom dish that would be moist enough to enjoy with bread. I enhanced the flavour by adding a soy-based liquid sauce, giving it an umami boost. This quick ten-minute recipe pairs perfectly with plain or garlic bread, and I plan to make it more often. Cheers to happy cooking!
Ingredients:
Mushrooms – 250 gm
Onions – 100 gms
Garlic ( chopped ) – 1 tbsp
Turmeric – a pinch
Red Chilli Powder – 1 tbsp
Pepper ( coarsely ground ) – 1 tbsp
Liquid Seasoning ( Chinese ) – 1 tbsp
Rock Salt – as per taste
Sugar – 1/2 tbsp
Vegetable stock – 50 ml
Butter – 2 tbsp
Method:
1 ) Wash and slice the mushrooms. Slice the onions.
2 ) Heat butter in a pan. Add onions and fry till brown. Reduce flame, add mushrooms & garlic, and fry further for a minute.
3 ) Add turmeric, red chilli powder, and pepper and mix well. Add liquid seasoning, salt, sugar and vegetable stock. Cover and cook for five minutes on a medium flame. Once the stock is drained, remove and serve hot with bread.
