Ingredients

The following ingredients have 6 Servings
  • 12 ounces button mushrooms ((You can also use cremini mushrooms. Quarter the mushrooms if large, or halve.))
  • 1 tsp black mustard seeds
  • 1 sprig curry leaves (about 10-12 leaves)
  • 1 large onion (very thinly sliced)
  • 4 cloves garlic (minced)
  • 1 green chili pepper ((like serrano or jalapeno, deseeded and cut into long strips. If you like the heat, keep the seeds. I do.))
  • 2 tbsp cilantro ((finely chopped. You can sub with another herb like mint or rosemary or sage))
  • 1 tbsp vegetable oil
  • Salt to taste

Instruction

  • Heat the oil in a wok or large skillet. Add the mustard seeds and, when they crackle, add the coriander leaves, curry leaves, garlic, onions and green chili pepper. Toss for a couple of minutes until the onions soften slightly.
  • Add the mushrooms and stir-fry them over high heat for 7-8 minutes. The mushrooms will express some liquid -- let it evaporate. Do not cover the wok.
  • Turn off the heat and add salt to taste.
  • Serve hot.