Garlic Mushrooms Recipe
Garlic Mushrooms Recipe is an easy Portobello or button mushrooms cooked in a huge amount of garlic. Sautéed Mushrooms swimming in a hot and thick garlic sauce which is neither Indian nor Chinese; so Chindian or Indo-Chinese? This Garlic Mushrooms Recipe is very flexible and goes well with anything; bread, noodles, rice, roti or naan. I serve it as a starter too by opting out of the cornflour paste.
Minimal ingredients go into this slurpy, aromatic, garlicky mushroom curry. Mushrooms are one of my favourites and you can make Shahi Mushroom Biryani, Mushroom Masala, Mushroom Fried rice, or even Stuffed Mushrooms.
How to make Garlic Mushrooms Recipe
The mushrooms are first tossed in a pan and then add to the garlic sauce. Crushed garlic and Onion sautéed till pink with coloured peppers makes the base for this sauce. Once the mushrooms are added, add a cornflour slurry to thicken the sauce.
Ingredients for Garlic Mushrooms Recipe
2 cups mushrooms sliced
1 onion diced into squares
¼ tsp. black pepper
1 small red pepper diced into squares
1 small yellow pepper diced into squares
2 tbsp. Oil
1 pod garlic peeled and crushed
½ tsp soy sauce
1 tsp sugar
½ tsp Vinegar
1 tsp. Green chilli sauce
1 tsp red garlic sauce
Salt to taste
1 tbsp cornflour
1 sprig spring onion chives for garnish
Sprinkle some flour on the mushrooms and set aside for 10 minutes then wash thoroughly. Slice the mushrooms and keep aside.
Chop the onion and peppers into square pieces.
In a shallow pan add 1 tbsp oil and saute the mushrooms. The mushrooms should be el dente; have a bite in them. Add salt and pepper and toss.
In another pan heat and add 1 tbsp oil. Add the crushed garlic and saute for a few seconds. Do not brown.
Add the onions and saute till pink. Now add the peppers until done.
Add the sugar and the sauces and toss the veggies. Add the pan-fried mushrooms and mix well.
Make a slurry with the cornflour and add to the mushrooms to give it a nice glaze.
Garlic Mushrooms just have to be garnished with spring onion chives and are ready to eat.