Mushroom Ghee Roast
As it is, ghee-roast is a quick and easy dish to prepare and it is a versatile masala which can be used with a variety of ingredients. You have read about its origin stories in my Chicken Ghee Roast post. This time I decided to pair it with mushrooms.
I used White mushrooms, also known as Button mushrooms. You can also, go for Cremini or Portobellos. They belong to the same family. Mushrooms don’t take much time to cook. Most of the cooking time is for frying the ghee roast masala, and letting the chillies caramelize, which in turn darkens the masala and gives it a smoky sweetness. Enjoy these spongy dollops of the flavour rich goodness.
Mushroom Ghee Roast
Ingredients
- 500 gm White mushroom, cleaned and dried (see notes)
- ⅓ cup Ghee, divided
- Ghee-roast masala
- 1 tbsp Brown sugar/ Jaggery (powdered)
- 1 sprig Curry leaves (optional for garnishing)
for the Marinade:
- ⅓ cup Yoghurt
- ½ tsp Turmeric powder
- 1 tbsp Lime juice
- Salt, as acquired
Instructions
Marination:
- Marinate the mushrooms with the ingredients mentioned under “for the marinade” for 30 mins.
Preparing the ghee-roast masala:
- Prepare the masala as mentioned in this link
Making the ghee-roast mushrooms:
- Heat half the ghee and fry the masala on medium-high heat until the raw smell goes off
- Add the ghee roast masala water from the mixer (if masala was freshly ground), mix well and continue to cook. keep stirring to avoid scorching
- Keep the marinated mushrooms aside and add the excess marinade liquid to the pan, mix well and continue to cook the masala until the water evaporates and the gravy thickens and darkens in colour.
- Add the marinated mushrooms and gently turn them around in the pan until they are well coated with the masala
- Add the brown sugar/ jaggery and gently mix ensuring the mushrooms do not tear. cook for about 8 mins
- Garnish with curry leaves (optional) and take it off the flame
Notes
- you can use White( button) mushroom, cremini or Portobello mushrooms for this recipe
- since mushrooms grow very close to the soil, they will have dirt particles on them. To clean them, dislocate the stems from the head and then using your fingers gently peel off the skin off the heads. similarly peel the stems. And then lightly rinse the peeled heads and stems and pat dry
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If you loved the Mushroom Ghee Roast, do give these a try too
Wonderful Recipe
Thanks Sachin for the appreciation