Mushrooms are my cutest ‘ingredient buddies’, they are so tasty and easy to cook too! I just charge for those mushrooms when I spot them at ‘Le Marche’ (the market). So let’s get to the recipe for ‘Champignon a la chapelure’, this is a very simple and quick preparation unlike its long title. The mushrooms are fried in spice powders and then tossed in bread crumbs to give it ‘la touché finale’. Okay looks like I am in the mood for some French talking, so am going to stop and let you read the rest of this…
- 1 cup Mushrooms (washed and sliced)
- 3-4 small potatoes, peeled and cut into strips
- 2 tsp Bread Crumbs
- 2 tsp Ginger-Garlic Paste
- 4 tsp Coriander Powder
- 4 tsp Garam masala Powder
- ½ tsp Pepper powder
- 1 Onion (chopped)
- 2 tsp Chilly Powder
- A few coriander leaves chopped fine
- Salt to taste
- In a pan, heat oil, add ginger-garlic paste.
- Stir till it turns brown.
- Add chopped onions and stir, till onion turns translucent.
- Mix coriander, garam masala powder, chilly powder and pepper powder. Also add the mushrooms and potatoes and stir-fry well till well coated.
- Cover the pan till mushroom and potato are well cooked.
- Now add salt and stir well.
- Put in chopped coriander leaves and mix well.
- Then add breadcrumbs and stir till it is well coated. Keep the dish on fire till it is dry.
- Serve hot.
Preparation Time: 25-30 minutes