Mushroom Capsicum

by AshwaniMohanlal
This recipe of mine has a slight Chinese flavour. It pretty easy to make and tasty too.
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Votes: 2
Rating: 4
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Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Mushroom(thoroughly rinsed and quartered, cut each mushroom into 4 equal pieces) - 1 1/2 cup
  • Onion(almost of the same size as the quartered mushrooms, cut into small cubes) - 1 cup
  • Capsicum(cut into thin small strips like 1 inch of a noodle strand) - 1 cup
  • Tomato paste(The condensed deep red paste that you get in bottled or juice-packeted form.) - 3 tsp
  • Ginger(garlic paste - 3 tsp) -
  • Soya Sauce - 1 1/2 tbsp
  • Vinegar(can be avoided for people who dislike a sour flavour) - 1 tsp
  • Cooking oil - 3 tbsp
  • Black Pepper Powder(As reqd) -
  • Salt(As reqd) -
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Mushroom(thoroughly rinsed and quartered, cut each mushroom into 4 equal pieces) - 1 1/2 cup
  • Onion(almost of the same size as the quartered mushrooms, cut into small cubes) - 1 cup
  • Capsicum(cut into thin small strips like 1 inch of a noodle strand) - 1 cup
  • Tomato paste(The condensed deep red paste that you get in bottled or juice-packeted form.) - 3 tsp
  • Ginger(garlic paste - 3 tsp) -
  • Soya Sauce - 1 1/2 tbsp
  • Vinegar(can be avoided for people who dislike a sour flavour) - 1 tsp
  • Cooking oil - 3 tbsp
  • Black Pepper Powder(As reqd) -
  • Salt(As reqd) -
Votes: 2
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat a vessel and add ginger-garlic paste.
  2. Reduce the flame from high to medium at this point of time.
  3. Once the ginger-garlic paste loses it`s raw uncooked smell and turns crisp, add the onions.
  4. :- The flame may be increased now since Chinese dishes prefer stir frying their vegetables.
  5. When the onions turn sand brown and slightly transparent, add in the mushrooms.
  6. :- Mushrooms when heated, produce a lot of water. So keep the pan well-heated till all the water evaporates and the mushrooms shrink in size.
  7. Put required amount of black pepper, soya sauce, vinegar and tomato paste. Stir well.
  8. Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
  9. Open the lid and then add the sliced capsicum.
  10. Add required amount of salt.
  11. :- Please keep in mind that soya sauce does contain salt in it.
  12. Stir the masala on high flame for about 3 mins.
  13. Turn the stove off, tranfer it to a bowl and garnish as per wish...:)
  14. :- Do let me know your suggestions and comments. Thank you.
  15. Note : (1) I haven`t tried substituting readymade tomato paste with home-made tomato puree. Hence, wouldn`t recommend home-made tomato puree. The former is more condensed, deep coloured and well-flavoured.(2) The mushrooms may be fresh or tinned.(3) Dear readers, please note that mushrooms could be of harm to certain people. My Grandfather and I for instance, are allergic to mushrooms. But I seriously! love them though
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2 comments

curryadmin
pretty July 29, 2008 - 12:00 am

ninte oru onakka tomato

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curryadmin
lisa October 17, 2008 - 12:00 am

Wow! Tried it last night and it`was amazing! Hubby was impressed too.Thanxs for this one! I tried the curry with tomato paste and not puree. Looking forward to more form you 🙂

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