Pepper mushroom fry Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Green chillies | 3 , slit | |
| Ginger garlic paste | 1⁄2 Tablespoon | |
| Onion | 1 Medium, chopped finely | |
| Button mushrooms | 200 Gram, quartered (blanched in hot salt water) | |
| Crushed black pepper | 1⁄2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Hot spice mix powder | 1⁄4 Teaspoon (garam masala) | |
| Dry mint powder | 1⁄2 Teaspoon | |
| Dried fenugreek leaves powdered | 1⁄2 Teaspoon (kasoori methi) | |
| Cream | 1⁄2 Tablespoon | |
| Lime juice | 1 Teaspoon | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 302 Calories from Fat 208
% Daily Value*
Total Fat 23 g36.1%
Saturated Fat 3.2 g16.1%
Trans Fat 0 g
Cholesterol 0.26 mg0.09%
Sodium 361.1 mg15%
Total Carbohydrates 21 g7.1%
Dietary Fiber 4.4 g17.7%
Sugars 8.8 g
Protein 6 g11%
Vitamin A 6.5% Vitamin C 78.8%
Calcium 6.5% Iron 17.5%
*Based on a 2000 Calorie diet
Directions
Add the mushrooms, crushed black pepper and the rest of the ingredients except for the cream, lime juice and salt. Stir-fry on high heat till it is well coated with the oil and looks glossy. Mix in the salt, cover and cook on medium / low heat for about 5 minutes or till the mushroom is cooked but not soggy.
Reduce the heat to low. Mix in the cream and lime juice. Remove from heat and keep covered for 2 minutes
TIP:
Mushrooms cook fast and taste the best when they are crunchy and firm.
Comments
Joe Bush says :
Chef
