This chilli garlic mushroom recipe is very quick and easy to rustle up. It takes just ten minutes of cooking time. All the more reason to cook and love this recipe.
The weather in our neck of the woods has been a constant roller coaster. After a few continuous days of glorious sunshine and warmth, the temperatures have dipped again with night time temperatures closer to 0 degree centigrade. A few of the spring bulbs in my little garden did open up to lend some colour on gloomy days. Thankful for the blooms spreading much needed cheer.
Substitutions-
I have used chestnut mushrooms in the recipe as we like its deeper flavour; you can use closed cap mushrooms instead if you do not have the former readily available.
Serving suggestions-
Coming back to this recipe for chilli garlic mushroom, as mentioned before, it is very easy and quick, taking about 10 minutes of cooking time. And the dish goes well as a side with rice or any Indian flatbread, and also as a topping on toast.
Continue reading for the detailed recipe / video for this chilli garlic mushroom.
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Chilli garlic mushroom
Ingredients
- 200 gms chestnut mushrooms
- 1 large fresh red chilli. thinly sliced
- 4 cloves of garlic, crushed
- a small bunch of spring onion greens, very finely chopped
- 1 tbsp olive oil
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp salt (or to taste)
Instructions
- Heat the olive oil in a pan over high heat.
- Reduce the heat to low and and the garlic. Stir constantly for about a minute.
- Raise the heat to medium and add the mushrooms. Stir for about 2 minutes.
- Add salt and stir for a minute.
- Add the butter and continue stirring for another minute and a half.
- Add the paprika and stir for a minute.
- Add the chillies and stir for a minute and a half.
- Add the spring onion greens and stir for about a minute and a half.
- Remove from heat.
- Serve hot as a side dish with any Indian flatbread or rice or as a topping on toast.
Video
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Until next time,
Sunita
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