Mushroom roast recipe, how to make mushroom or  mushroom ularthiyathu.

Mushroom roast or mushroom ularthiyathu- is a quick and easy recipe made with mushrooms and a few Indian spices especially crushed black pepper. This mushroom roast is a simple Kerala style dish; and pairs well with rice or Indian flatbread (roti).

Button mushrooms or portobello mushrooms works very well,  though originally this roast is made with wild mushrooms also(check notes). The flavor of  curry leaves and crushed pepper stands out and the roasting in coconut oil gives it a unique taste.

Come monsoons in Kerala, wild mushrooms were abundant, during my childhood; my grandmother used to make this mushroom roast for dinner and whenever I make this, I still can relive those days.....such is the power of home-cooked food!

The mushrooms get a dark color after roasting in coconut oil.

This roast can be served wrapped in Roti and makes a perfect lunch box meal for kids and adults alike. A family favorite and easy to prepare and I had to share this recipe with you :)

How to make mushroom roast with step by step pictures.

Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.

Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.

Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.

Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.

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Mushroom Roast Recipe - Mushroom Recipes

PREP TIME: 5 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Mushrooms: 250 gms
• Onions: 2 medium, chopped
• Garlic: 6
• Green chilies: 1, slit
• Curry leaves: 1-2 sprigs
• Turmeric powder: 1/4 tsp
• Kashmiri chilli powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1/2 tsp
• Crushed pepper powder: 1/2 tsp
• ingredient 10
• Coconut oil: 2 tbsp

  METHOD:

1. Heat a pan or kadai with coconut oil. Add in the sliced onions, green chilies, garlic, and curry leaves.
2. Allow it saute on medium flame till it becomes transparent. Add in Kashmiri chilli powder, coriander, turmeric, garam masala, and crushed pepper powder.
3. Mix the masalas well and allow it to saute for a minute on low flame so that the raw flavor diminishes. Add the sliced mushrooms.
4. Put the flame on high and mix the mushroom well. Once it is heated water will start to release from the mushrooms, reduce heat to medium, cover and cook the mushrooms for about 3-5 mins.
5. Once the mushrooms are cooked and water has dried up, stir it well and allow it to roast for a minute or two on low flame. Add in crushed pepper and again roast it for 7 minutes or until done.
6. Lastly, add in fresh curry leaves and mix well for 1 minute and then switch off the flame. Serve this hot with rice or chappathi.

NOTES

• Once mushroom is washed slice it up. Do not slice mushrooms and then rinse in water as it will make the mushroom watery or absorb water.
• This mushroom roast or mushroom ularthiyathu has all the masalas and roasting/sauting it helps to bring out the flavors. The crushed pepper and the curry leaves flavor stands out.
• Try to make this mushroom ularthiyathu in coconut oil. If using wild mushroom always put in turmeric water and wait for sometime; if color changes that mushroom is not fit for use. Disclaimer-Some wild mushrooms are poisonous and hence not fit to consume.

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