MUSHROOM STIR FRY INDIAN RECIPES

Steps:

• Clean the mushroom by wiping with a damp kitchen towel. I prefer not to wash it with water as the mushroom has lot of moisture in itself. Any extra water used for washing makes it difficult to fry.
• Chop the mushrooms vertically into thin slices to retain the mushroom shape.
• Now heat oil in a kadai or deep sauce pan and add mustard seeds, cumin seeds and curry leaves.
• When the mustard seeds pop, add the sliced onions, green chilies and chopped garlic. Sauté until the onions turn translucent.
• Next add the mushrooms and fry on medium flame for about 6 minutes or until all the moisture from the mushrooms dries up.
• Now add salt, red chilly powder, black pepper powder, turmeric powder and garam masala. Sometimes, I like to add 1/4 cup of sliced capsicum (bell peppers) at this stage to make the dish colorful but it is optional.
• Fry everything for another 2-4 minutes till the mushroom pieces are nicely browned.
• Switch off and take it in a serving dish. Garnish with coriander leaves and a piece of lemon.

Steps:

• Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
• Cut green onions into 2-inch pieces, keeping white and green parts separated.
• Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
• Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.