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Ingredients (12)

  • 1 1/2 pounds medium cremini mushrooms
  • 1/4 cup canola oil
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped fresh ginger
  • 1 teaspoon finely chopped fresh Thai green chili
  • 2 cups finely chopped tomatoes
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon deggi mirch
  • 1 1/2 teaspoons salt
  • 2 bunches green onions, white and green parts, finely chopped
  • 1 tablespoon fresh lemon juice
Nutritional Information
  • Calories236
  • Fat14.59g
  • Saturated fat1.15g
  • Trans fat0.05g
  • Carbs23.49g
  • Fiber6.41g
  • Sugar9.25g
  • Protein9.61g
  • Cholesterol0g
  • Sodium1235.8mg
  • Nutritional Analysis per serving (4 servings) Powered by

This quick, satisfying sauté combines cremini mushrooms with green chili, fresh ginger, cumin, and deggi mirch (an Indian chili powder blend) for a spicy, earthy, and fragrant dish with freshness from chopped tomatoes. A little lemon juice adds bright acidity to augment the stir fry, which works equally well as a side dish or a vegan main. For more Rasika recipes, see their Crispy Fried Spinach with Tomato, Onion, Tamarind, and Yogurt recipe and their Steamed Sea Bass in Banana Leaf with Coconut-Mint Chutney recipe.

Mad about mushrooms? Try our Marinated Mushrooms recipe, and our Mushroom and Chorizo Pizza recipe too.


  1. 1Trim the mushroom stems flush to the caps (discard the stems). Quarter the mushrooms and clean them in a large bowl of water. Transfer them to a colander.
  2. 2In a wok or kadai, heat the oil over medium-high heat until it shimmers. Add the cumin seeds and let them crackle. Add the onion and cook until soft and just beginning to brown, about 3 minutes. Stir in the ginger, green chili, tomatoes, turmeric, and deggi mirch. Cook, stirring occasionally, to soften the tomatoes, about 3 minutes. Add the mushrooms and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes. Add the green onions, lemon juice, and remaining 1/2 teaspoon salt and serve.
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