Oyster Mushroom Stew


Mushroom Stew



Ingredients (Serves 2)

1. Oyster mushroom – 250 gm (You can also use button mushrooms but oyster mushrooms will be much tastier)

2. Onion – 1 small, sliced

    Ginger – 2 tsp, thinly sliced

    Green chilies – 4, slit

    Curry leaves – 1 sprig

3. Tomato – 1 medium, sliced

4. Turmeric powder – 1/4 tsp

    Coriander powder – 1.5 – 2 tsp

    Garam masala powder – 1/4 tsp + 1/4 tsp

5. Thick coconut milk – 1/4 cup

6. Salt – To taste

7. Oil – 3 tsp + 1 tsp

8. Mustard seeds – 1/4 – 1/2 tsp

    Dry red chilies – 2, broken

    Pearl onions – 3 – 4, thinly sliced

    Curry leaves – A few




Oyster Mushroom


1. Tear the oyster mushroom into pieces (do not throw away their stems). Wash well and drain. Set aside.

2. Heat oil in a deep pan / cheena chatti. Add sliced onion, little salt,  ginger, green chilies and curry leaves. Saute until onion turns light golden. Add sliced tomato and saute until soft. Add the turmeric powder, coriander powder and 1/4 tsp garam masala powder. Saute for 1 – 2 minutes and add the drained mushroom pieces. Saute for 4 – 5 minutes without adding water. When the water from the mushroom is almost evaporated, add around 1 cup hot water. Mix well and add enough salt. Cover and cook for 8 – 10 minutes at medium-low heat. Open the lid and add 1/4 cup thick coconut milk and 1/4 tsp garam masala powder. Mix well and switch off. Taste-check for salt.

3. Heat oil in a small pan. Splutter mustard seeds and fry dry red chilies. Add the pearl onions and saute until browned. Add the curry leaves and fry for a few seconds. Pour this seasoning over the curry. Serve with chapatis.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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