Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po

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Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po Ingredients

MUSHROOMS	1 ts Lemon juice; (1 to 2)
4 tb Olive oil	HASH BROWN POTATOES
1 ts Brown mustard seeds	450 g Potatoes; boiled and peeled
15 Fresh curry leaves	3 tb Vegetable oil
1 Cloves garlic; peeled and	1/4 ts Cumin seeds
(1 to 2)	1/4 ts Black or yellow mustard
; crushed but left	1/4 ts Sesame seeds
; whole	1/2 md Onion; peeled and cut into
12 Fresh shiitake mushrooms;	; 5mm dice
1/4 ts Salt; or less	3/4 ts Salt; up to 1, up to
Freshly ground black pepper	Freshly ground black pepper
Generous pinch cayenne	1/4 ts Cayenne pepper; up to 1/2,

Instructions for Stir-Fried Fresh Shiitake Mushrooms And Spicy Hash Brown Po

Mushrooms: Put the oil in a large frying pan and set it over a medium to high heat. When it is very hot, put in the mustard seeds. As soon as they begin to pop, a matter of seconds, put in the curry leaves. Stir for a few seconds then put in the garlic. Stir until the garlic turns golden. Put in the mushrooms and stir around for 1-2 minutes or until they soften and are just cooked through. Add the salt, black pepper, cayenne pepper and lemon juice, seasoning according to your taste. Toss to mix. Remove the garlic before serving if so desired. Potatoes: Crumble the potatoes so you have a very coarse mash. Put the oil in a large, non-stick frying pan and set over medium-high heat. When hot, put in the cumin, mustard and sesame seeds. As soon as the seeds begin to pop, a matter of seconds, put in the onion. Stir for 30 seconds. Put in the potatoes, salt, black pepper and cayenne. Stir the potatoes around for a minute, mixing well, then spread them out evenly in the pan, mashing them down a little. Turn the heat to medium. When the potatoes have turned reddish-brown on the base, turn them over and brown the other side as well. Serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: MushroomsCuisine: Uncategorized

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