Mushroom Fry
Ingredients
Serving Size:4
Marinate for the mushrooms:
2 packets button mushrooms
1 packet of McCormick Original Buffalo Seasoning mix
1tbsp of ginger garlic paste
1tbsp of chillie powder
1tbsp of gram masala
1tbsp chicken curry powder
1tsp onion powder
1tbsp crushed chili flask
¼ tsp cinnamon powder
1tbsp curd
1tbsp ghee
½ tsp turmeric powder
4tbsp of lemon juice
1tsp of grounded pepper
2tbsp of olive oil
Salt to taste
Wet a large kitchen towel and wipe out the dirt from the mushrooms and keep aside. In a large bowl add all the marinate ingredient and whisk well. Add the mushroom and mix well and refrigerate overnight.
1 large red onion sliced
2 large tomatos quartered
1 green capsicum cubed
Vegetable oil for frying
Chopped coriander leaves
Preparation Methods:
Heat a large non-stick wok. Once heated pour in vegetable oil and fry the mushroom until golden brown -.Drain the excess oil on paper towel and keep aside. Heat another non-stick and dry roast the onions, tomatoes and green capsicum till tender with little salt and pepper. Arrange the mushroom on a large serving plate and garish with the sautés vegetable and chopped coriander leaves.
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