While publishing the liver recipe , I forgot to give vege alternative for my vege friends, hence this posting.
In India, we get mainly the button mushrooms and Oyster mushroom in some places. However any edible mushroom can be used. Mushroom always reminds me the great taste of Mushroom of Orissa, which grows randomly on hey stacks ( Pala Chhatu, the edible ones).
The spice will remain same, the great classical Bengali seasoning of Green chili and Kala Jeera. This seasoning gives a very mild aroma keeping the flavor of ingredients almost in its original form.
In case the taste is bland, please proceed from the end with various spices. ( refer to my earlier post on Liver fry)
1. Button Mushroom 200 gms
2. green chili 6 Nos..3 broken into 2-3 pcs and 3 for garnishing
3. Turmaric 1 level tsp
4. Kala jeera 1 level tsp
5. Oil 1 tbsp ( or 2 tsp) (Mustrad oil for Bongs , others may use olive or any other oil )
Note: Mushroom doesn't soak oil , so a little for seasoning is Good enough
6. Salt to taste
Cut the Mushroom into 6 to 8mm pieces
Heat oil and give green chili and Kala jeera seasoning, when the green chili turns white to very little brownish, add the Mushroom and mix.
Add turmeric powder , salt and mix , keep at low flame. ( Note, the Mushroom will shrink, so be careful about salt quantity..keep at lower side and adjust later.)
Cover and simmer for 5- 8 minutes or till the water dries up.
Raise flame and stir fry. When material sticks to the vessel, reduce flame put 1 tbsp water, scrap and dissolve the material and mix .
Repeat this process 2 more times (BHUNO THRICE)
The Mushroom will get fried, turn light brown and will be coated with oil.
Enjoy straight or with hot rice and additional green chili...or roti or Paratha.
If you are adventurous, use this to make stuffed Mushroom paratha ( in this case, chop the cooked Mushroom further and can add roasted red chili powder or more fried green chili.
Flower for my great foodie friends