Spicy and garlicky, this mushroom dish is quite versatile. You can serve it as a snack, a starter, as an accompaniment to rice, and if you were me, on toast as breakfast.Super easy to make, this Chilli Garlic Mushroom recipe is sure to win hearts. And it is vegan as well as gluten-free.
Wipe the 400 gms mushrooms using a soft cotton cloth and a gentle touch.
Destem the mushrooms and set the mushroom caps aside. My mushrooms were small in size and so I did not cut them. If you have large mushrooms, you may want to cut them in half, if you so wish.
Making the Chilli Garlic Mushroom
In a wide pan, over medium flame, heat 1.5 tsp Olive Oil.
Add 1 cup finely chopped onions and 3 tbsp garlic, and stir-fry till the onion is transparent. We do not want to to brown the onion or the garlic.
Add 1 tsp chilli flakes, 1.5 tsp red chilli powder, 1/2 tsp pepper powder, 1 tsp vinegar and salt to taste. Mix well.
Add the 300 gms de-stemmed mushrooms and mix well till they are well-coated with the onions and spices.
Turn the heat up to high and stir-fry the mushrooms continuously till they soften.
Transfer to a plate and serve the Chilly Garlic Mushroom immediately.
Notes
I used a mix of Kashmiri chilli powder (for the colour) and spicy chilli powder for the taste.
I also used rice wine vinegar though regular vinegar works well as well.