This is a slightly tangy mushroom dish and is great for a light lunch or as an accompaniment for a heavier dish.
Serves 2 as a main course or 3-4 as a side dish.
- 250g mushrooms – I generally use button, cup or chestnut mushrooms but I’m sure other types would work just as well.
- 1 small onion
- 1 medium sized green chilli
- 2 cloves of garlic
- 1 tablespoon of light tasting vegetable oil, e.g. rapeseed
- ½ teaspoon of cumin seeds
- ½ teaspoon of mustard seeds
- ½ teaspoon of salt
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- 1 teaspoon of coriander-cumin powder
- ½ teaspoon of freshly ground black pepper
- 2 tablespoons of lemon juice
- Handful of coriander (cilantro)
- Prepare and slice the mushrooms – I’m a bit quirky in that I peel the mushrooms before I cook them but you could just wash them.
- Coarsely chop the onion, finely chop the green chilli and crush the garlic.
- Heat the oil in a saucepan until the oil is hot. Drop a couple of cumin seeds into the pan to check the temperature – they should sizzle without burning.
- Add the cumin seeds and mustard seeds to the hot oil. Once they have stopped sizzling add the crushed garlic, chopped onions and salt. Let the onions cook until they are transparent.
- Next add the green chilli to the pan and let it fry for a few moments with the onions.
- Add the turmeric, chilli powder, coriander-cumin powder and black pepper and mix with the onion and chilli.
- Stir in the mushrooms and let them saute for a few minutes
- Then add the lemon juice, cover the pan with a lid and cook until the mushrooms are cooked. 10 – 15 minutes should be fine.
- Taste the mushrooms and add more lemon if required. If you do add more lemon, let the mushrooms cook for another couple of minutes.
- Meanwhile finely chop the coriander leaves.
- When the mushrooms are cooked throw in the coriander and then serve with bread and a salad.