Button mushrooms in Malabar all-spice powder

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This dish will take you five minutes to make and under a minute to gulp it down.

Ah, it’s good to be home again and escape the Delhi heat. Unfortunately, it is hot here in Assam as well, as we count down to the monsoon. It was really muggy today. The clouds teased us for over two hours, only to sprinkle a few drops and fly away.We bought some mushrooms yesterday and Mumma wanted me to cook something fast and easy.

It was nearly time for lunch. Let me just put it out there – I love mushrooms and button mushrooms are my favourite. Nothing beats a good egg and mushroom omelette. I saw some Malabar all-spice powder lying in the cupboard and decide to incorporate it with the mushrooms.

Ingredients:

  • Button mushrooms – 250 grams, cleaned and chopped
  • Onion – 1 medium, roughly chopped
  • Garlic – 4-5 cloves, finely chopped
  • Cardamom – 2 green ones
  • Cloves – 2 small ones will do
  • Malabar all-spice powder – half teaspoon
  • Garam masala – half teaspoon
  • Dried oregano – one teaspoon
  • Salt to taste
  • Sugar – one teaspoon
  • Coriander leaves to garnish
  • Butter – 1 tablespoon
  • Oil – half tablespoon

Method:

  • Wash and quarter the mushrooms. Leave them a little big in size. It’ll be easier to stir.
  • In a frying pan, heat the butter and oil. Once hot, add the cardamoms and cloves and fry till they release their aroma. Add the onions and stir well.
  • Once the onions start turning a little golden at the edges, add the garlic. We don’t want to burn the garlic, which is why we are adding it a little late.
  • Add half a teaspoon of the dried oregano to the pan. Now add the mushrooms and combine well. Stir it gently so as not to break them.
  • Add the remaining oregano, salt and the sugar. Stir and then mix in the Malabar all-spice powder and garam masala.
  • Stir the pan gently. Use a spatula if possible. Now lower the heat and cover with a lid for about five minutes.
  • The mushrooms will cook in their own steam and juices. They will be done in five minutes, so it’s important not to dry the pan and overcook the dish.
  • Sprinkle some chopped coriander leaves and serve.

I can eat the mushrooms just like that with some warm bread. You could also add it to your spaghetti or pasta dish and completely transform it. Better still, you could add some leftover mushrooms to your omelette the next morning – they will be amazing.

Try the recipe and let me know!

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