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Spicy Mushrooms with Chiles and Ginger 



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1/4 cup onion, chopped
Vegetable oil, as needed
1 tsp. ginger root, grated
1 tsp. garlic, minced
1 tsp. Jalapeno, finely chopped
1 pinch tumeric
1 cup fresh white or crimini mushrooms
3/4 tsp. fresh lemon juice
1/2 tsp. ground cumin
Sea salt, as needed
Cilantro, chopped, as needed


  1. 1
    Sauté onion in hot vegetable oil until wilted, about 3 minutes.
  2. 2
    Stir in ginger root, garlic, jalapeno, and a pinch of tumeric. Cook until aromatic, about 2 minutes. Remove from pan and set aside.
  3. 3
    In same pan, sauté fresh white or crimini mushrooms, cut in quarters; about 5 minutes or until done.
  4. 4
    Stir in reserved mixture, fresh lemon juice and ground cumin. Season to taste with sea salt.
  5. 5
    Spoon onto serving plate. Sprinkle with chopped cilantro. Serve hot or at room temperature accompanied by East Indian bread, such as nan, paratha, or papad.

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cuisines Asian, Indian
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