This month’s or rather for the month of June, featured blog on Tried & Tasted (T&T) was Meena’s blog, Hooked on Heat. She has a very good collection of recipes and I bookmarked couple of recipes. One recipe that I could not wait to try was Spicy Pepper Mushrooms. I love mushrooms and was eager to taste it and I was not disappointed at all.
This is the third time in a week that I cooked these delicious Spicy Pepper Mushrooms. I just loved it. Mr. U is not a big mushrooms person but when I made it the first time, he liked how it looked and he also liked the taste of it. The first couple of times I made this recipe, I could not take any pictures. Before I realized, I missed the deadline for the event as well. But KC, who hosted T&T for the month of June is accepting late entries until she posts the roundup. So last evening, I rushed to the store and bought some mushrooms and made it again. Thank you Meena for this lovely recipe and thanks to KC for choosing and featuring Hooked on Heat, for this/last month’s Tried & Tasted event.
Tried and Taste, is an event started by Zlamushka. KC of Kits Chow hosted it for the month of June. The featured blog was Hooked on Heat and the recipe I Tried & Tasted is Beat the Heat: Spicy Pepper Mushrooms. I followed her recipe as given with minor changes. I will also list her recipe here and strike out and list the all the ingredients that I substituted, in italic and in bold.
Total Time: 15 – 20 minutes
Preparation Time: 5 – 10 minutes
Cooking Time: 10 minutes
- 2 cups mushrooms, sliced 10 oz pack of Mushrooms, sliced or 3 cups of sliced Mushrooms
- 1 medium-sized Onion
- 1 tbsp each of ginger and garlic, finely chopped 2 tbsp of Ginger Garlic paste
- 2-3 green chillies, finely chopped 5 Green Chilies chopped or 1 tbsp of chopped Green Chilies
- 2 tbsp Green Onion, chopped
- 2 tbsp soy sauce Tamari Sauce (I did not have soya sauce)
- 1 tsp Black Pepper
- Salt, to taste
- 1 tbsp light cooking oil, 1 tsp pur sesame oil, 2 tbsp cooking oil (I used 2 tbsp of Olive Oil instead)
- Peal the mushrooms; Remove the stem from the cap and remove the membrane on the cap. One could skip this step. I usually peel the mushrooms before cooking.
- Heat oil in a pan and saute chilies and ginger garlic paste, for about a minute or two.
- Add the onions and fry till light brown.
- Add the mushrooms and mix well. Cover the pan with a lid and cook for 2-3 minutes until the mushrooms are tender.
- Remove the cover and cook until the water evaporates. This should take a minute or 2.
- Add salt, pepper and soya sauce and cook for another minute.
- Garnish with green onions.
- Meena suggested serving it with fried rice or noodles. I served it with plain white rice.