Name: 10-Minute Stir-Fried Kashmiri Mushrooms
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Indian
Ingredients: 6 tablespoons (90 ml) neutral oil, such as sunflower or grapeseed; 1 pound (450 g) button mushrooms, cut into 1/4-inch-thick slices (about 8 cups); 3 medium cloves garlic, minced; 1 1/4 teaspoons ginger powder; 1 1/4 teaspoons freshly ground fennel seeds; 1/4 teaspoon turmeric powder; 1/4 teaspoon hot paprika or Kashmiri chile powder; 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Ingredients

4 serv.

6 tablespoons (90 ml) neutral oil, such as sunflower or grapeseed
1 pound (450 g) button mushrooms, cut into 1/4-inch-thick slices (about 8 cups)
3 medium cloves garlic, minced
1 1/4 teaspoons ginger powder
1 1/4 teaspoons freshly ground fennel seeds
1/4 teaspoon turmeric powder
1/4 teaspoon hot paprika or Kashmiri chile powder
3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

Instructions

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1 In a large skillet, heat oil over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until they begin to brown, release their liquid, and reduce in volume, about 3 minutes.
2 Reduce heat to medium. Continue cooking, stirring occasionally, until mushrooms are lightly browned and their released liquid begins to cook off, about 2 minutes. Add garlic, ginger powder, fennel, turmeric, paprika, and salt. Stir to evenly coat mushrooms.
3 Reduce heat to medium-low and cook, stirring frequently, until mushrooms are well browned, very fragrant, and pan is mostly dry, about 2 to 3 minutes. Serve warm or at room temperature.