10-Minute Stir-Fried Kashmiri Mushrooms
- Total time
- 10 min
- servings
- 4 servings
- Dish type
- Main dish
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Cook
10 min
Total time
10 min
Ingredients
Ingredients
- 6 c. à soupe (90 ml) neutral oil, such as sunflower or grapeseed
- 1 lb (450 g) button mushrooms, cut into 1/4-inch-thick slices (about 8 cups)
- 3 medium cloves garlic, minced
- 1 1/4 teaspoons ginger powder
- 1 1/4 teaspoons freshly ground fennel seeds
- 1 /4 teaspoon turmeric powder
- 1 /4 teaspoon hot paprika or Kashmiri chile powder
- 3 /4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
Method
- 1
In a large skillet, heat oil over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until they begin to brown, release their liquid, and reduce in volume, about 3 minutes.
- 2
Reduce heat to medium. Continue cooking, stirring occasionally, until mushrooms are lightly browned and their released liquid begins to cook off, about 2 minutes. Add garlic, ginger powder, fennel, turmeric, paprika, and salt. Stir to evenly coat mushrooms.
- 3
Reduce heat to medium-low and cook, stirring frequently, until mushrooms are well browned, very fragrant, and pan is mostly dry, about 2 to 3 minutes. Serve warm or at room temperature.
Nutrition
- calories
- 287 kcal
- fatContent
- 23 g
- fiberContent
- 8 g
- sugarContent
- 8 g
- sodiumContent
- 248 mg
- proteinContent
- 7 g
- cholesterolContent
- 0 mg
- carbohydrateContent
- 20 g
- saturatedFatContent
- 2 g
- unsaturatedFatContent
- 0 g
Indicative values from the source, for the original recipe.
Source : seriouseats
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