Tuesday, 31 December 2013

Chili Mushroom (Mushroom Cooked With Capsicum and Spring Onions)

Chilli Mushroom
I am very fond of mushrooms and paneer. So while cooking Chili Chicken I thought why not make chili Mushroom. When I made it for the first time the amount of onions became too much thus made it again. Permutation and combination resulted in the birth of this dish. Tender juicy mushrooms, crunchy capsicum and wonderful flavor os spring onions and sauces is simply delicious and if made slightly drier version then it can be had as appetizer also.

Preparation Time: 15-20 min.
Cooking Time: 20 min
Servings: 6 Large servings

Ingredients Required For Making Chili Mushroom:
  • 1 Medium size onion
  • 400 gm. Mushrooms
  • 1 Bunch of Spring Onion (Having at least 8-10 tender spring onions)
  • 200 gm. Capsicum
  • 20 ml. Soy sauce
  • 20 ml. Green Chili sauce
  • 4-5 Green chilies
  • 10 ml. Vinegar (Preferably fruit based)
  • 2 Tea spoons Corn flour
  • Salt to taste
  • 2 ml. Olive oil / any cooking oil
Directions For Making Chili Mushroom:
  • Peel and cut onion to fine pieces or thin long pieces.
  • Wash mushrooms in running water.
  • Remove all limp stalks and cap of mushrooms cut them to long thick pieces.
Washed  and Cut Moshrooms
  • Set aside for later use.
  • Peel onions and cut them to thin long pieces.
  • Remove the seeds and stalk from capsicum and cut then to 2 inches pieces.
  • Clean spring onions of all yellow leaves and roots and wash nicely.
  • Cut the green leaves and shallots to small pieces.
  • In a thick bottom wok take oil and heat it.
  • When the oil is hot (Not smoking) add the pieces of onion and shallots and cook on low flame with regular stirring till they turn transparent. Stirring and low flame is important as that will avoid onions to go brown.
    Onions being fried on low flane
  • When the onion  are nicely transparent add capsicum and green chilies and cook on high flame for 2-3 min. with continuous stirring.
Capsicum added to trasparent onions
  • Add spring onion leaves and shallots. Cook on high flame for 2-3 min. with continuous stirring.
Shallots and spring onion added 
Ready for Mushrooms to be added
  • Add Mushrooms and stir and cook for 2 min on high flame.
Mushrooms added to the mixture of greens
Ready for Corn Flour to be added
  • Bring the flame to low and add roasted corn flour and stir to mix.
Corn Flour Added and Mixed
  • Add
    • Soy sauce
    • Chili sauce
    • Vinegar
    • Salt and mix nicely.
    • Mixing the sauces, flour and vinegar should not take more than 2-3 min.
    • Add 50ml. water and bring the flame to high.
Sauces added
Ready to Serve
  • Cook with continuous stirring for 2-3 min. Water will help corn flour to get cooked and all ingredients to get mixed with mushrooms nicely.
  • Remove from wok in a serving bowl and serve hot with roti/parantha/garlic bread and any soup.
    Chili Mushroom
  • If you want your chili mushroom less spicy and hot then add less green chilies and green chili sauce.
  • Mushrooms should never be over cooked as they will lose the juiciness and will become limp and tasteless.
  • Make sure the onions are cooked to transparent state on low flame if not cooked properly the raw onion taste will spoil whole vegetable. (First time I made chili mushrooms I made two mistakes 1) Too much onion, 2) Onion partially cooked. Result was bad)
  • If the shallots are too big then onion can be avoided.
  • Add salt in the last as mushroom juice starts leeching with salt
Suggested Variations:
  • Pieces of Paneer (cottage cheese/Ricotta cheese) can be added along with mushroom to make Chili-Paneer-Mushroom.
  • Finely cut Garlic can be added when onions are being cooked.
  • Do not try to add too many flavor of herbs etc. because mushroom taste will get over powered.

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