Description
Golden Braised Oyster Mushrooms are rich, golden, and full of comforting flavor from curry leaves and coconut oil. It’s a great meal to have with anyone who loves simple food that tastes like real home cooking
Ingredients
Scale
- 2 tbsp coconut oil
- 1/4 tsp mustard seeds
- 1 dried Chili, broken into 3 pieces
- 8 to 10 fresh curry leaves
- 1 large onion, thinly sliced
- 2 to 3 punnets oyster mushrooms, wiped clean and torn into large pieces
- Salt to taste
- Fresh coriander, finely chopped, for garnish
Instructions
- Heat 2 tbsp coconut oil in a wide pan over medium heat.
- Once hot, add 1/4 tsp mustard seeds and let them pop, then immediately add 1 dried chili broken into 3 pieces and 8 to 10 curry leaves.
- Stir for a few seconds until fragrant, but don’t let the leaves burn.
- Add 1 large sliced onion and cook, stirring often, until the onions soften and turn a deep golden brown.
- This takes about 8 to 10 mins, so don’t rush it. That color is where the flavor builds.
- Turn the heat to medium-high and add 2 to 3 punnets of oyster mushrooms, spreading them out in the pan so they’re not piled up.
- Sprinkle in salt to taste, starting light since the mushrooms shrink as they cook.
- Cook uncovered, stirring occasionally, until the mushrooms release their water and it mostly cooks off, about 6 to 8 mins.
- Once dry, let them sit for short bursts between stirring so they can actually brown instead of steaming.
- Toss everything together and continue cooking until the mushrooms are golden at the edges and lightly crisped in spots. Taste and adjust salt if needed.
- Finish with fresh chopped coriander just before serving. Serve hot as a side, or spoon it over rice or flatbread while it’s still sizzling.
Notes
Created, prepared, tried, and tested by Omi
