Spicy mushrooms with ginger and chilies

INGREDIENTS

• 3 tbsp peanut oil
• 1 cup onion
• 1 tbsp ginger
• 2 tsp garlic
• 2 green chili peppers
• ¼ tsp turmeric
• 1½ lbs portabello mushroom
• ½ tsp kosher salt
• 1 tsp cumin seeds
• 6 tbsp lemons
• 2 tbsp coriander

TOOLS

• 1 grinder
• 1 skillet
• 1 frying pan
• 1 serving plate
• 1 stirring spoon
• 1 squeezer
• 1 tongs
• 1 knife
• 1 peeler

Peel and chop an onion.

Peel ginger with a peeler, then chop it.

Peel and chop garlic. Dice green chili peppers and coriander, then slice portabello mushrooms.

Squeeze lemons with a squeezer to get lemon juice.

Heat cumin seeds in a skillet over medium heat and stir with tongs until roasted.

Grind roasted cumin seeds in a grinder.

Heat peanut oil in a frying pan. Stir in onions with a wooden spoon for 3 minutes. Add ginger, garlic, and green chili peppers to the frying pan. Cook for 2 minutes, then add portabello mushrooms, cilantro, turmeric, and kosher salt to the frying pan. Give the mixture a stir and cook for 15 minutes, then add lemon juice and crushed roasted cumin seeds. Cook for 5 more minutes, then turn off the heat.

Transfer spicy mushrooms with ginger and chilies to a serving plate.

It’s ready to be served !