Appetizers/Small Bites, Quick Recipes, Vegetarian Recipes

Salt and Pepper Chili Mushrooms

April 14, 2014

Mushrooms have always been my friend but since I cut meat out of my diet they have become my bestie. They take on flavors so easily and the texture is so satisfying. If for some reason you are not a mushroom fan this recipe can work with other vegetables; choose a bean, courgette or broccoli and execute the same instructions.  This recipe  is inspired by a dish I had at an Indian restaurant’s fusion menu. I normally cringe a little when people talk about fusion and cringe even more when a restaurant has multiple menus but this dish was actually delicious. I literally closed my eyes to make sure I was tasting everything so I could give you a recipe that would let you experience the deliciousness at home. 

From this...

From this…

...To this!

…To this!

 

Live, Love, Eat!

April x

Salt and Pepper Chili Mushrooms
Serves 2
Spicy Asian mushroom dish
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 130g button mushrooms
  2. 1/2 cup corn starch
  3. 1 tablespoon tomato paste
  4. 2 tablespoons chopped onion
  5. 2 scallions (green onion)
  6. 1/2 tablespoon minced garlic
  7. 7g ginger root, peeled and chopped finely
  8. 1/4 scotch bonnet pepper, sliced finely
  9. 1/2 teaspoon cayenne pepper
  10. 2 tablespoons sesame oil
  11. 1.5 tablespoon rice vinegar
  12. 2 teaspoons soy sauce
  13. 1/8 cup water (and more to blanch mushrooms)
  14. 1 teaspoon salt and pepper
Instructions
  1. Boil the kettle and place mushrooms in hot water for a few minutes while you prep your other ingredients. Do not leave them in longer that 4 minutes or else they will be soggy.
  2. Drain the mushrooms and toss, along with scotch bonnet, in the corn starch and set aside.
  3. Meanwhile heat one tablespoon of sesame seed oil over medium heat and cook onions and garlic for about 3 minutes until the onions have softened.
  4. Add 1/2 tablespoon of rice vinegar, tomato paste, 1/8 cup of water, ginger, soy sauce and cayenne pepper and stir until everything is combined evenly in your sauce.
  5. Allow the sauce to simmer for 5 minutes.
  6. In a separate small pan heat the other tablespoon of sesame oil on high and cook the mushrooms and scotch bonnet for about 5 minutes until the skin is crispy.
  7. Add the mushrooms to the sauce along with half of your scallions, salt and pepper and continue to simmer for a couple minutes before serving with fresh scallions for garnish.
Notes
  1. You can use any type of mushroom for this recipe.
The Yummy Truth http://www.theyummytruth.com/

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2 Comments

  • Reply Kathy May 26, 2015 at 7:14 pm

    eerving 4 so got 16oz of button mushrooms. So should I double the receipe. Serving it with brown rice and kale salad. Right now I have the chicken in the brine for the fried chicken

  • Reply theyummytruth May 27, 2015 at 12:38 am

    Hi Kathy, your dinner sounds delish! Please send a pic if you can. As for mushrooms you should double the recipe so for 4 people you’d need about 10 oz of mushrooms.

  • Please let me know what you think!

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