Spicy Mushrooms With Ginger And Chilies Food

SPICY MUSHROOMS WITH GINGER AND CHILIES

Steps:

• 1. Measure the spices and place them right next to the stove in separate piles. Heat the oil in a kadhai, wok, or large frying pan over medium-high heat for 3 minutes.
• 2. Add the onion and cook, stirring, for 3 minutes. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
• 3. Add the tumeric, mushrooms, and salt. Cook, turning them, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
• 4. Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
• 5. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.

SPICY MUSHROOMS WITH GINGER AND CHILIES

Steps:

• Measure the spices and place them right next to the stove in separate piles.
• Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes.
• Add the onion and cook, stirring, for 3 minutes.
• Add the ginger, garlic, and chilies, and cook for 2 more minutes.
• Add the turmeric, mushrooms, and salt.
• Cook, stirring, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
• Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
• Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
• Enjoy!

SAUTEED MUSHROOMS WITH SESAME AND GINGER

Steps:

• Heat 1 tbls. of the peanut oil in a 12" skillet over medium high heat until they shimmer. Add the mushrooms and cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.Increase the heat to high and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes longer. Add the remaining peanut oil, reduce the heat to medium and continue to cook, stirring once every minute, until the mushrooms are dark brown, about 8 more minutes.
• Add the sesame seeds and ginger and cook, stirring constantly, until the ginger is fragrant, about 30 seconds. Add the rice vinegar, sugar and soy sauce and cook, stirring constantly, until the liquid has evaporated, about 30 seconds. Remove from the heat and stir in the sesame oil. Move to a serving dish, sprinkle with the scallions, and serve. Enjoy!

TERIYAKI SPICY MUSHROOMS

Steps:

• In a medium saucepan combine sugar, soy sauce, vinegar, oil, red pepper, ginger and garlic powder.
• Add mushrooms and onions. Cook and stir over medium heat until heated through.