Hello, friends happy fungi friday to you all. this post is my contribution to the#fungifriday community by @ewkaw. at present, I am in India as I mentioned in previous posts we have no mushrooms here. Sharing this recipe which I made in Norway before we traveled.
Ingredients: 300 grams mushrooms Champignon. cut into quarters. 250 grams of red cabbage 250 grams of green cabbage 1 onion sliced 1 string onion 1 carrot chopped 150 grams of green beans chopped
1.5 tsp Kashmiri chili powder 1/2 tsp black pepper 1 tbsp cooking oil 2 tbsp cornstarch 1 tbsp homemade mushroom soy sauce 3 tsp ginger garlic paste. 1.5 tsp salt. 2 tsp chili vinegar Add cornstarch, salt, chili powder, ginger garlic paste, and black pepper to the mushroom. ( saving 1 tsp chili powder, 1/2 tsp salt, 1 tsp ginger garlic paste for vegetables)
Add chili vinegar.
and mushroom soy sauce.
then cooking oil. mix all thoroughly.
pour 1/3 cup rice flour over the marinated mushrooms.
mix together until mushrooms are well coated.
warm 1 tbsp oil in a skillet and add the coated mushrooms. this process should be very fast before mushrooms start releasing water. shallow fry them on both sides until crispy. the heat has to be medium to start then increase it to high then lower it to medium again. this will make the mushrooms crispy.
In another pan warm 2 tsp oil. and add all vegetables one by one stir them around 2-3 minutes.
add 2 tsp mushroom sauce, 1 tsp vinegar, 1/2 chili powder, 1/2 tsp salt, and 1 tsp mushroom soy. Stir for around 2 minutes more. Keep them a little crunchy. and mix fried mushrooms into it. Very quick and easy vegan gluten-free dinner.
