Chilli Garlic Mushroom is hot enough to make your mouth water before and after. It means it looks mouth watering before you eat and makes your mouth sweat after you eat. This recipe is a twist between EuroAsianEthnic cooking.
If you are a drinker, this dish is paired with the thick milky rice wine(Jaand), Kirati(Nepalese ethnic) style of food Pairing if you may say so.
Remember, there are two types of Kirati rice wine- Thick(Jaand) and clear(Rakshi). In this recipe, we use Rakshi for cooking and Jaand for serving.
Level
Easy
Prep Time:
5 mins
Total Time:
12 mins
Servings:
2
Ingredients
1/2 Kilo any Mushroom(preferably Pine mushroom)
1 Tablespoon clear only three time distilled Kirati rice wine(Rakshi)
2 Knobs of unsalted butter
6 Birds-Eye chillies
1/2 Teaspoon fresh finely chopped garlic
Salt to taste
Directions
- Heat the seasoned wok in very high heat for 1 minutes.
- Low the flame and add the butter in the wok and leave until its about to melt completly.
- Add in the garlic and stir well to almost brown.
- Rise the flame. In a high heat this time again add in the mushroom. Cook for 3 minutes.
- Add the salt and stir well until mushroom turns to brwon, sort of burnt but not burnt.
- Pour the three time distilled clear Kirati rice wine and cook until all the alcohol vapourises completely.
- Add chilli and cook for another 1/2 a minute.
- Garnish with fresh green chilli and serve with chilled Jaand. Enjoy !! Have Fun !! Happy Cooking!!!!
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