Frizzled Vegan Mushroom

friz·zle/ˈfrizəl/ – fry or grill with a sizzling noise.

As interesting as this particular term sounds, the results it yields are also equally good. Its essentially the middle path between a stir fry and sauteing.

Mushrooms are a very unique ingredient with a character of their own. Paired with the right set of complements (veggies and spices) which enhance its earthiness, a well-made mushroom based dish has the ability to trump conventional meat based preparations. This also makes it a great choice for Vegans. During one of my experiments with mushrooms, I came up with this recipe. Its simple, nutritious and filling. I serve this with quinoa, but you can choose any carb you like.

Do let me know how you like it in the comments!

Ingredients:

• Mushroom -1 pack (around 1/2 lb)(sliced)
• Olive oil/ white oil- 1 tablespoon
• Butter-2 teaspoon (optional)
• Garlic cloves-3 to 4 (minced)
• Onion-1/2 of a medium size (cut into squares)
• Green Pepper/ Capsicum- 1/2 of a medium size (Chopped into squares)
• Celery stalk-2 (chopped finely)
• Baby Bok Choy- 4 (chopped roughly)
• Tomato Ketchup-1 tablespoon
• Salt & Pepper (as per your taste)
• Sugar- 1/4 teaspoon (optional)
• Chilli Flakes-1/2 teaspoon
• Cilantro-2 teaspoon (freshly chopped)

Cooking Instructions:

1. Boil the sliced mushroom and drain the water completely
2. Heat up a pan, add olive oil & butter/ only olive oil (vegan)
3. Saute the minced garlic for 30 secs, add the mushrooms, frizzle for 1-2 minutes and add all the vegetables(onion, capsicum, celery & bok choy)
4. Fry for 2 minutes. Season with salt & pepper, add tomato ketchup, sugar, chilli flakes to taste
5. After 2 more minutes when they are well cooked together, switch off the stove and garnish with freshly chopped cilantro
6. Serve hot!