Edible mushrooms are used extensively in cooking, in many cuisines – notably Chinese, European, and Japanese. In my part of the world (Manipal, India) though mushrooms are available for just about a month in June-July. Thats the time the rainy season starts and the strong lightning and thunder causes the mushrooms to erupt over the layer of the soil. I am talking about the natural “button mushroom” which is round in shape. (the umbrella mushrooms are available throughout the year in supermarkets). We use them to prepare a number of dishes – here is one.
What you need to have:
1. Button Mushroom 1 cup
2. Onion 2 cup
3. Tomatoes 2
4. Chilli powder 1.5 teaspoons
5. Turmeric powder 1 teaspoon
6. Dhania Jeera powder 1 Teaspoon
Ingredients of Mushroom Masala
What you do with what you have:
1. Wash and peal mushrooms. Peal and cut onions to a very fine consistency as shown in the image above so as to match Mushrrom in size. Wash and cut tomatoes also very fine.
2. Place a broad base bowl on the medium flame with 5 teaspoons of cooking oil in it. On heating add chopped onions and required quantity of salt to it.
3. Fry onions till transparent and add cut onions to it. Let it fry for around 2-3 minutes. Add chilli powder, turmeric powder and dhania jeera powder to it and stir for a while.
4. Lastly add pealed mushroom to it and let it cook for around 5 minutes in the open pan stirring occasionally.
When done serve it hot with rice and “konkani Dalithoy”. It could be a side dish for chapathis. The dish is as shown in the image below.
Ready to serve Button Mushroom Masala
How long it takes: 30 minutes
Number of servings: 4
What to remember
1. Onions shrink on frying – so take this into account when you decide how big and how many onions to use. Mushrooms don’t shrink.
2. Cook on medium flame only.