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Mushroom Melange

Photo by Pooja Hanabaratti


  • 2 cups button mushrooms, halved or quartered and lightly steamed
  • 2 small onions, diced
  • 3 spring onions, chopped into lengths of 1″
  • 1½ tsp finely diced garlic
  • ½ of a piece each of capsicum – green, red and yellow (deseeded and chopped to roughly the size of the mushrooms)
  • 1½ tsp minced ginger
  • Unrefined salt, paprika and soy sauce to taste
  • 1 tsp oregano
  • 1 tsp corn flour paste
  • Parsley for garnishing


Lightly steam the mushrooms. Dry sauté the onions, spring onions and garlic until translucent. Add ginger and all the bell peppers. Sauté for 2 minutes. Add mushrooms and soy sauce, stir-fry for 2 minutes. Add oregano, salt and paprika. Add corn flour paste and water/stock. Cook for 2 minutes. Serve hot, garnished with parsley.

Serves 4


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