A rustic skillet mushroom dish with bold pepper heat, gentle warmth, and a subtle aromatic finish.
Ingredients
- 250–300 g mushrooms, sliced
- 2 tbsp butter or olive oil
- 3–4 garlic cloves, chopped
- 1 tsp table-ground black pepper
- ¼ tsp Kashmiri red chili powder (for mild warmth + color)
- Salt to taste
- ½ tsp dried thyme (or mixed herbs)
- ¼ tsp garam masala (finish, optional but recommended)
- 1 tbsp lemon juice
- Fresh parsley for garnish
Instructions
Heat butter in a pan over medium-high heat. Add garlic and sauté briefly until fragrant. Add mushrooms and let them sear until golden and moisture reduces.
Season with salt, black pepper, and Kashmiri red chili powder, mixing well. Cook until mushrooms are browned at the edges and flavorful.
Turn off heat and finish with a light pinch of garam masala. Add lemon juice and parsley before serving.