When monsoons hit Bengaluru, We make it a point to shop at our local super market for freshest, plumpy button mushrooms 😁 Best way to enjoy these beauties is to prepare a simple stir fry or use it in fried rice.
Large chunks of mushrooms wok fried with garlic and soya sauce, soak up all the flavors and completely transforms a simple fried rice to pure indulgence.
250 Grams Button Mushrooms
2 Cups Cooked Rice (Use day old cooked rice)
10 Pods Garlic (Finely Chopped)
1/2 Cup Cooked Green Peas
1/2 Cup Bell Peppers/Capsicum
1 Tbsp Ginger & Garlic Paste
5 Green Chilies
2 Dried Red Chilies
1 Large Onion
1 Cup Green Onions
1 Tbsp Soya Sauce
1/2 Tbsp Vinegar
3 Dried Red Chilies
1 Tbsp Chilly Garlic Sauce or Chilly Sauce
Salt as per taste
1 Tbsp Sesame Oil
2 Tbsp Sunflower Oil
1 Tbsp Lime Juice and Coriander leaves for garnish...
Wash the mushrooms in lightly salted water to remove excess dirt.
Chop the mushrooms into large chunks or into quarters and reserve.
Chop garlic, chilies, onion, spring onion and bell peppers as fine as possible reserve.
I steam cooked the peas and reserved.
Use day old rice for this recipe. Always store this rice in a air tight container, refrigerated.
Heat a wok with sesame oil or ghee and oil as per your choice on medium flame.
Once the oil reaches smoking point add chopped garlic, green chilies, ginger and garlic paste, onion and red chilies fry till the onion turns transparent.
Add chopped mushrooms, capsicum and cooked peas fry for a minute.
Add soya sauce, chilly garlic sauce and salt as per taste fry all the ingredients. We can add 2 tbsp water cover and allow the masala to combine and cook with the mushrooms.
Once the mushrooms have cooked and the excess moisture has evaporated , add vinegar and stir well.
Make sure the rice is separated before add to mushroom. Add the rice to the mushroom masala mix well. Garnish with lime juice, coriander and mint...Serve hot...Enjoy😋