Mushroom Salt and Pepper

1. 1
   prep · ~5 min

   Prepare the mushrooms and aromatics.

   1.Wipe 400g mushrooms clean with a damp cloth and cut into quarters.

   2.Cube 1 onion, slit 3 green chilies, finely chop 6 garlic cloves, and chop 2 spring onions for garnish.
2. 2
   mix · ~3 min

   Coat the mushrooms.

   1.In a large mixing bowl, combine the quartered mushrooms with 4 tbsp cornflour, 2 tbsp rice flour, 1 generous tbsp crushed black pepper, and 1 pinch of salt.

   2.Toss gently until every piece is evenly coated in the dry mixture. Do not add water.

   TIPThe moisture on the mushrooms helps the flour stick. If too dry, a light sprinkle of water creates a crispier crust.
3. 3
   fry · ~8 min

   Deep fry the coated mushrooms.

   1.Heat 2 cups of oil in a deep pan or kadhai over medium-high heat.

   2.Once hot, gently slide in the flour-coated mushrooms in batches to avoid overcrowding.

   3.Fry for 3-4 minutes until golden and crisp, stirring occasionally.

   4.Remove with a slotted spoon and drain on paper towels.

   TIPDo not overcrowd the pan. Fry in 2-3 batches to keep the oil temperature from dropping, ensuring crispy mushrooms.
4. 4
   other · ~2 min

   Flash stir-fry the garlic, chili, and onion.

   1.Remove all but 1 tablespoon of oil from the pan.

   2.Add the chopped garlic, slit green chilies, and curry leaves. Sauté over high heat for 30 seconds until garlic turns golden.

   3.Toss in the cubed onion and stir-fry for 1 minute until slightly translucent but still crunchy.

   TIPKeep the heat high and move fast. The vegetables should remain crisp, not soggy.
5. 5
   mix · ~1 min

   Toss everything together.

   1.Add the fried mushrooms back into the pan with the sautéed aromatics.

   2.Sprinkle an extra pinch of crushed black pepper if desired.

   3.Toss vigorously for 30 seconds to coat every mushroom with the garlic-chili mixture.
6. 6
   garnish

   Garnish with spring onions and serve immediately.

   Transfer to a serving plate, scatter the chopped spring onions over the top, and enjoy while hot and crispy.

   TIPMushroom Salt and Pepper loses its crunch as it sits. Serve right off the stove for the best texture.

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