When I was growing up, eating mushroom was not that very common because we never bought it from store. My mom is originally from rural India. So every year, my uncle and granny used to send us 3 kilos about 6 pounds mushroom during aug-sept. You must be wondering why? Because they live in Plateau where mushroom used to come only once a year in their jungles. Those wild mushrooms only come once a year for 2-3 months. They say that, you have to be careful when you are picking wild mushrooms, because some mushrooms can be dangerously poisonous. So whenever dida (granny) and mama (maternal uncle) sent us kilos of mushrooms, mom used to cook mushrooms only for one week.
Some times she used to fry them and store for later use. The dishes she used to make was out of world.
I live in world of Trader Joe’s, whole foods when getting any vegetable anytime is possible. My carnivorous husband does not like to eat any vegetable except this preparation of mushroom. He said that, he used to hate mushroom few years back. So I don’t know if it’s this recipe which changed his mind or something else.
This recipe is very much rural to be specific tribal. My granny used to make for her four kids. When mom got married, she made for us. Now I am making for my husband. I am very lucky that, he loves authentic traditional Indian food.
So if you are standing in front of vegetarian isle, and thinking what to cook this weekend – try this!
Recipe for Mushroom with mustard
Special Notes ~
- I used white thinly sliced mushroom from trader joe’s for time saving. You can use portabella mushroom or whole white mushroom. I did not try this recipe with any thing else. So I can not really tell if it can go with any other type.
- Mustard oil is preferred for this dish. But if you don’t have it, you can use canola or vegetable oil.
- Also, close lid of the pan when you are frying potato – otherwise, potatoes will take too much oil.
- You can serve this with hot rice and bhaja muger dal(roasted yellow lentil dal).
- White thinly sliced mushroom – 2 packets
- Green chillies – 4-5(upto you)
- whole black mustard – 2 tsp
- whole coriander – 1 tsp
- one medium red onion – thinly sliced
- 2 medium potato – cubed
- Oil(mustard preferable) – 2.5 tbsp
- 1 tsp turmeric powder
- salt
- For garnish
- cilantro – few bunches
- green chillies – 2-3
- Wash mushroom very well. Because they come with dirts.
- Dry grind mustard and coriander. After dry grinding, add some water to it and make it paste.
- Fry mushrooms with 1 tbsp oil, turmeric powder and salt. Mushroom releases lot of water, so you will be fine with that much oil.
- In a separate pot, fry the potato with 1 tbsp oil at medium heat. Don’t forget to close the lid. Take it out when it’s done.
- When mushrooms are perfectly fried, some will turn their color to brownish hue – take it out of the pan.
- To the same pan, add onion and green chillies.
- When onions are slightly cooked and change their color to slight brown add the mustard-coriander paste
- Cook it for a minute. Add mushroom and potato.
- Cook for 2 more minutes. And it’s done. Garnish with cilantro and green chillies.
