Chilli mushroom recipe

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 1 packet of white button mushrooms -200 to 250 gms
• 1 large capsicum/green bell pepper, cut into fine strips
• 3 tbsp onion or spring onion/scallion whites chopped
• 1 tbsp finely chopped celery (optional)
• 1 tbsp ginger/adrak
• 1 tbsp garlic/lahsun
• 2-3 green chilies, finely chopped or slit
• 1 tbsp corn flour dissolved in 2 tbsp water
• ½ tbsp soya sauce - add more if you prefer
• ½ tbsp vinegar - i used balsamic vinegar
• 1 or 1.5 cups water or vegetable stock
• 1 tbsp red chili paste or 2 tsp red chili powder
• ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
• 2 tbsp oil
• salt to taste
• sugar to taste
• some chopped spring onion/scallion greens for garnishing

INSTRUCTIONS

• Rinse the mushroom in water and chop them.
• heat oil in a wok or kadai. add the onions or spring onion whites.
• stir fry them on medium heat till they become transparent.
• now add the ginger, garlic and green chilies and stir fry for a minute.
• add the capsicum & celery and stir fry for a couple of minutes.
• add the mushrooms and stir fry on medium heat till the mushrooms leave water and start to get browned. they will shrink in size too.
• this will take about 7-8 minutes. the whole mixture should become dry and the mushroom browned.
• add soya sauce, pepper powder, salt, sugar, vinegar and stir.
• stop here if you want a dry chilly mushroom.
• for a gravied and saucy chilly mushroom follow the below steps.
• add water or vegetable stock to the mushrooms. let this mixture heat up & simmer.
• add slowly cornflour paste to this mixture. keep on stirring so that the sauce does not form lumps.
• when the sauce is thick enough remove from heat.
• check the seasonings... add soya sauce, sugar, salt or black pepper powder more as required.
• serve chilli mushroom hot with some veg fried rice or even plain rice.
• this chilli mushroom recipe also goes will with breads or buns too.