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Oyster Mushroom Stir-fry

So what’s on the lunch menu ? funny man asks me when he has friends coming over for lunch.

“Mushroom stir-fry”I say, and he gives me THE LOOK that says “Not again”.

I can’t lie, I’m known(at least with my family) for making this stir fry once a week, I know the kids are tired of it but I really don’t care.

I do the cooking around here, don’t you think I should have one of my favorites every week?.

Mushroom facts to keep in mind 

1. Avoid washing mushrooms as they turn soggy and slimy.

2. The taste of mushrooms are kind of earthy and bland, meaning they don’t have a taste unless you season them properly. I’ve discovered the best way to bring out the flavor of the mushrooms is to squeeze a little lime on to it once cooked.

You will need

Oyster Mushrooms

Curry leaves

1 large Onion

2-3 Green Chillies

1 Tomato

3 Tablespoon oil

1/2 Teaspoon Salt

1/2 Teaspoon Turmeric 

1 Tablespoon Chilli flecks

Half a lime 

Directions

Chop the Oyster Mushrooms.

 Add the Turmeric Powder.

Saute the mushroom using oil on medium heat, If you are a fan of crunch just reduce the amount of oil used here.

When the mushrooms are cooked, add half of the chopped onions.

Chopped tomatoes,Green chillies, curry leaves, chilli flecks and salt follow next, keep the heat on medium.

Once the mushrooms is done, take the pan off the stove and add a few leftover onions and Tomatoes and mix them into the stir fry.

Sri Lankan potato curry.
Sri Lankan Potato curry(ala kiri hodi).
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