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Stir fried Burnt Garlic Mushrooms is a delicious Indo-Chinese side dish or a starter for a party.
Burnt Garlic is a simple recipe that can be dressed up with coloured capsicum, spring onion and also made it like today when I do not have even a spring of coriander to garnish.It has been appreciated all the times.
You can also add boiled noodles to make burnt garlic noodles and addition of cooked rice to make burnt garlic rice. Add vegetables like carrots, corn, capsicum to get a filling main dish.
The basic thing you have to do is brown the garlic a little. It should become crisp then add the ingredients you want to add.
My Blogging Marathon theme this week is stir-fry so for the next 3 days expect me to post stir fries.
I am surprised that when I choose the theme my only thought was vegetable stir-fries. That is what I make every day but we stir fry rice, fried rice, noodles, in fact, leftover chapatti too is made in a stir fry. I have forgotten Oggarne anna or Phodni caha bhat will make up for it soon.
Since I do make everyday vegetables that are generally stir-fried here are a few of my favourites Simple chavali chi bhaji or stir fry with cowpea leaves, Korean cauliflower stir fry, pumpkin stir-fry, baby corn stir fry, spring onion stir fry, beetroot stir fry.
So let us move on to this Yummy Stirfried Burnt Garlic Mushrooms.
Yummy Stirfried Burnt Garlic Mushrooms
- 200 Grams Mushrooms
- 2 Tablespoons olive oil
- 4 Garlic cloves minced
- 1 Tablespoons Soya sauce
- 1/2 Teaspoon Red Chilii Powder
- 1/2 Teaspoon Vinegar
- Salt to Taste
- 1/4 Teaspoon Sugar
- Slice the mushrooms. In a small bowl mix the Soya sauce, red chilli powder, vinegar, salt and sugar.
- In a kadhai/wok heat the oil. Add the garlic and let it brown. This is important as the burnt garlic here gives the dish its flavour.
- Add the mushrooms and stir-fry stirring continuously. Once mushrooms are cooked they get a distinctive aroma.
- Add the Soya sauce mixture and stir continuously.
- Serve hot .
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