Spicy Garlic Button Mushrooms
Hot, garlicky and full of flavour, these button mushrooms are tossed in a homemade chilli-garlic sauce with onion and cumin. Ready in just 15 minutes, they work equally well as a starter or alongside rice, bread or noodles.
Ingredients
- 1½ cups button mushrooms, chopped or sliced
- ½ cup onion, finely chopped
- ½ tsp cumin seeds or 1 strand of mace
- 1-2 tbsp oil
For the garlic sauce
- 5 large garlic cloves
- 5 dried red chillies, preferably a less spicy variety
- ¾ tbsp vinegar, apple cider vinegar or lemon juice
- ½-1 tsp sugar or jaggery
- Salt, to taste
- 1-2 tbsp water
- ¼ tsp red chilli powder, optional, for colour
For garnish
- 1 small onion, cut into rings or slices
- 2 tbsp coriander leaves, chopped
How to make it
- 1
Make the garlic sauce - Add the garlic, dried red chillies, vinegar, sugar, salt and optional red chilli powder to a blender. Add 1-2 tablespoons of water and blend into a slightly coarse, thick paste.
- 2
Heat the oil - Heat the oil in a pan. Once hot, add the cumin seeds or mace and let them cook for about 30 seconds.
- 3
Cook the onion - Add the finely chopped onion and sauté until lightly golden.
- 4
Cook the garlic sauce - Add the prepared garlic sauce. Cook over low to medium heat for 2-3 minutes, making sure it does not burn. Continue until the raw smell of garlic has disappeared and the mixture becomes aromatic.
- 5
Add the mushrooms - Add the sliced or chopped button mushrooms and mix well so they are evenly coated in the garlic sauce. Sauté for 2-3 minutes.
- 6
Cover and cook - Cover the pan and cook over medium to low heat until the mushrooms are cooked to your liking. Avoid overcooking them, as they can become soggy.
- 7
Finish and serve - Transfer to a serving plate and garnish with chopped coriander and onion rings or slices. Serve hot as a starter, or alongside bread, roti, plain rice or noodles.