Oyster Mushrooms in Indian Sauce
by Editorial Staff
Indian oyster mushroom sauce is a great addition to porridge and mashed potatoes.
Ingredients
- Oyster mushrooms – 1 kg
- Sour cream – 0.5 cups
- Large onions – 1 pc.
- Garlic – 2 cloves
- Fresh ginger – 10 g
- Turmeric – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Ground paprika – 1 teaspoon
- Ground cumin – 0.5 teaspoon
- Ground red hot pepper – 0.5 teaspoon.
- Fresh dill – 1/2 bunch
- Salt – 0.5 teaspoon
- Vegetable oil – for frying
Directions
- Wash and chop the oyster mushrooms.
- Fry the mushrooms in vegetable oil.
- In a mortar, grind the garlic with turmeric, black pepper, paprika, salt, cumin and red pepper with a pestle. Grind the ginger and squeeze the juice, add it to the mortar with spices. Also add 1/2 cup water. Mix well.
- Chop the onion into cubes. In a separate skillet, fry the chopped onions in vegetable oil until transparent.
- Add spices from the mortar to the pan, stir. Cook the onion over low heat for 15 minutes.
- Put mushrooms and chopped dill in the spices, stir.
- Cook for 5 minutes.
- Add sour cream to the mushrooms, warm well, but do not let it boil, otherwise the sour cream will curl. Season to taste.
- You can serve Indian sauce with oyster mushrooms with porridge or mashed potatoes.
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