Spicy Goan Style Mushrooms Recipe

Raksha Kamat
Spicy Goan Style Mushrooms Recipe
235 ratings.

The Spicy Mushroom Recipe is a Goan style preparation of mushrooms that is crisp and spicy. The crispy mushrooms makes a great appetizer for parties or even as a quick and easy side dish for weeknight dinner. 

Serve Spicy Goan Style Mushrooms along with Whole Wheat Lachha Paratha and Palak Raita for a weekday meal.

If you like this recipe, you can also try other Dry Vegetable recipes such as

  1. Sweet Corn Poriyal Recipe
  2. Awadhi Style Karela Ka Dulma Recipe
  3. Dahi Suran Ki Sabzi Recipe

Cuisine: Goan Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

30 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 250 grams Button mushrooms
  • Cooking oil , for deep frying
  • Ingredients for the crisp coating
  • 1 cup Sooji (Semolina/ Rava)
  • 1/4 cup Rice flour
  • 3 cloves Garlic , grated
  • 1 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • Salt , to taste

How to make Spicy Goan Style Mushrooms Recipe

  1. To begin making the Spicy Goan Style Mushrooms Recipe, first wash the mushrooms and pat them dry. Cut them into halves lengthwise along with the stem.

  2. If the mushroom is big, cut them into quarters.

  3. In another bowl, combine the ingredients for coating the mushrooms. Add the Mushrooms into this coating mixture and toss them well. 

  4. Heat a couple of tablespoons of oil in a shallow frying pan over medium heat. Add the sooji coated mushrooms into the pan and fry it on low flame, flipping over occasionally until crisp and browned on all sides. This would take about 15 minutes. 

  5. Once browned and crispy, remove from the pan and serve.

  6. Serve the Stir Fried Spicy Goan Style Mushrooms Recipe as an appetizer or side dish for dinner. You can also optionally top these mushrooms with sliced onions, green chilies and lemon to add to the tang.

  7. Serve Spicy Goan Style Mushrooms along with Whole Wheat Lachha Paratha and Palak Raita for a weekday meal.

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Last Modified On Thursday, 15 December 2016 10:25
     
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