Serves: 2
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

By Anuraag Srikanth

Introduction 

Kongu Naadu Oyster Mushroom Roast is a spicy South Indian-style mushroom recipe made with fresh white oyster mushrooms, coconut oil, curry leaves, chillies and aromatic spices. The mushrooms are first dry-roasted until golden, then tossed in a fragrant onion-tomato masala and finished with freshly ground fennel and pepper. Ready in about 35 minutes, this oyster mushroom roast pairs especially well with parotta, dosa, neer dosa, rasam rice or jeera rice.

Ingredients

• 300g White Oyster Mushrooms (torn into bite-sized pieces)

• 3 tbsp Coconut Oil

• 1 Onion, finely chopped

• 1 Tomato, finely chopped

• 1 tbsp of ginger, finely chopped

• 2 tsp Ginger-Garlic Paste

• 1 sprig Curry Leaves

• 2 green chillies, slit

• 4 Dried Red Chilies ( we used Ramanad Chilli)

• 1 tsp Mustard Seeds

• 1 tsp Fennel Seeds (Sombu)

• ½ tsp Turmeric Powder

• 1½ tsp Red Chili Powder

• 1 tsp Coriander Powder

• 1 tsp Curry Powder

• 1 tbsp Roasted Fennel + Pepper Powder (freshly ground for best flavor)

• Salt to taste

• 1 tsp Lemon Juice

• Fresh Coriander Leaves (for garnish)
  
  
  

  

Instructions:

1. Dry roast mushrooms in a pan without oil for 5 minutes until moisture evaporates and it turns golden brown. Set aside.
2. Heat oil in a pan, splutter mustard seeds, then add fennel seeds, dried red chilies, and curry leaves.
3. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and ginger and fry until fragrant. 
   
   
   
   
   
   
   
4. Add chopped tomatoes and cook until soft. Mix in turmeric, red chili powder, coriander powder, and curry powder.

5. Saute well, cook until oil rises to surface add some water and cook for couple of mins.
   
   
   

   

   
   
   
   

6. Toss in roasted mushrooms and stir-fry on medium-high heat for 5-7 minutes until well-coated with masala.

7. Sprinkle freshly ground fennel-pepper powder, mix well, and cook for 2 more minutes.

8. Finish with a squeeze of lemon juice and garnish with coriander leaves.

   
   
   
   

   Serving Suggestions:

   Best paired with parotta, dosa, neer dosa, rasam rice, or jeera rice.

    

   

Frequently Asked Questions

What is Kongu Naadu Oyster Mushroom Roast?

Kongu Naadu Oyster Mushroom Roast is a spicy South Indian-style mushroom dish made with white oyster mushrooms, coconut oil, curry leaves, chillies and aromatic spices. The mushrooms are dry-roasted before being cooked with an onion-tomato masala.

Can I make this recipe with oyster mushrooms?

Yes. This recipe specifically uses 300g of White Oyster Mushrooms, torn into bite-sized pieces.

How long does oyster mushroom roast take to make?

This recipe takes approximately 10 minutes of preparation and 25 minutes of cooking, for a total of about 35 minutes.

What can I serve with oyster mushroom roast?

Kongu Naadu Oyster Mushroom Roast can be served with parotta, dosa, neer dosa, rasam rice or jeera rice.

Why are the oyster mushrooms dry-roasted first?

The mushrooms are dry-roasted for about five minutes so that their moisture evaporates and they turn golden brown before being added to the masala.

What spices are used in this oyster mushroom recipe?

The recipe uses mustard seeds, fennel seeds, turmeric, red chilli powder, coriander powder, curry powder and a freshly ground roasted fennel-pepper powder.

Can I adjust the spice level?

Yes. The recipe uses green chillies, dried red chillies and red chilli powder. You can adjust these ingredients according to your preferred level of heat.

FAQ Source: chatgpt