10-Minute Stir-Fried Kashmiri Mushrooms

Ingredients

For 4 servings

• •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. 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. 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. 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.