In Bombay, I really miss the gamut of mushrooms that are available in places outside India. Here we make do with White Button mushrooms. We do get Shiitake, Portabello and Enoki mushrooms but they are rare and expensive because they are imported. They therefore suffer from jet lag and lose their freshness.
In fact mushrooms are not also cooked in many Indian homes. Even some strict vegetarians are not yet exposed to mushrooms. Often they have tasted them and have rejected them because of the slightly different feel and texture. I quite enjoy cooking and eating mushrooms. Tara taught me this recipe. She enjoys everything about food. She likes to write about food, discuss food, cook food and of course eat food. Once she has been my partner in crime in blowing up an entire day’s earning on a delicious meal without a whimper of remorse.
My food word for this recipe would be peppy.
When you go out shopping look for;
White Button mushroom
Onion
Garlic
Pepper
Honey
Soy sauce
Salt to taste
The recipe would be;
Finely chop two medium sized onions and four cloves of garlic. Add to warm olive oil in a wok. When the onion changes colour to pink, add two packets of whole cleaned de-stalked mushrooms. Cover with lid for five minutes. When you feel that the mushrooms are tender yet crunchy, add one tbsp honey, two tbsps soya sauce, salt to taste and stir fry. In about a minute add two tbsps black pepper powder. Stir once at high flame and your dish is ready.
