Short answer: a hot pan, extra virgin olive oil and no crowding gives you browned, not soggy, mushrooms. Curry leaf and black pepper is a Chettinad pairing that suits a fruity olive oil.
Ingredients
- 300g button mushrooms, halved
- 3 tbsp BONO extra virgin olive oil
- 2 sprigs curry leaves
- 1 tsp coarsely crushed black pepper
- 4 garlic cloves, sliced
- 1 green chilli, slit
- 1/2 tsp salt
- A squeeze of lime
Method
- Get the pan properly hot before the mushrooms go in, and do not crowd them. Cook in two batches if you have to.
- Leave them alone for the first two minutes so they brown rather than sweat.
- Push them to the side, add a little more BONO with the garlic, curry leaves and chilli, and let it all crackle.
- Toss everything together. Add pepper, salt and lime off the heat.
Why add the pepper at the end?
Added at the start, black pepper turns dusty. Added off the heat, it stays fragrant against the fruitiness of the olive oil.
Made with BONO Extra Virgin Olive Oil. See all BONO recipes.