Indian🍚 Starches

Mushroom in Pepper Garlic Sauce with Butter Onion Rice

Name: Mushroom in Pepper Garlic Sauce with Butter Onion Rice
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 35 g Butter; 35 g Refined flour (maida); 500 ml Water; 1 Vegetable stock cube; 1 tbsp Celery, chopped; 1 tbsp Green chilli sauce; 1 tbsp Garlic paste; 1 tbsp Dark soy sauce; 1½ tbsp Sugar; 1 tsp Black pepper, freshly cracked; to taste Salt; 350 g Button mushrooms; 2 tbsp Butter; 2 tbsp Garlic, chopped; 2 Green chilli; 1 handful Fresh coriander, chopped; 2 Onion; 2-3 tbsp Butter; 1 tsp Oil; a pinch Salt; 4 cups Cooked rice; 1 handful Fresh coriander, chopped; a pinch Salt

⏱ 30 min🍽 Serves 4

A rich, silky, peppery-garlicky sauce coats beautifully browned mushrooms, paired with buttery caramelized onion rice — a home-cookable take on that classic sizzler-style flavor combo.

Adapted from a video by Your Food Lab

Mushroom in Pepper Garlic Sauce with Butter Onion Rice | मुह्सरूम ग्रेवी और बटर राइस | Sanjyot Keer

Watch on YouTube

Ingredients

ButterFor the sauce roux35 g
Refined flour (maida)35 g
Water500 ml
Vegetable stock cube1
Celery, chopped1 tbsp
Green chilli sauce1 tbsp
Garlic paste1 tbsp
Dark soy sauce1 tbsp
Sugar1½ tbsp
Black pepper, freshly cracked1 tsp

Steps

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1
Clean and wash the mushrooms. Cut large ones into quarters and small ones in half — don't cut too small since mushrooms shrink a lot when cooked.
2
In a deep pan, melt the butter over low-medium heat and continue cooking slowly until it turns caramel-brown and smells nutty.
3
Add an equal amount of flour and stir continuously over low-medium heat for 4–5 minutes until it's cooked through and lightly browned, forming a roux.
4
Gradually add water while stirring continuously until smooth and lump-free, then add the rest of the water. If lumps form, strain the sauce to smooth it out.
5
Stir in the crushed stock cube, chopped celery, green chilli sauce, garlic paste, dark soy sauce, sugar, freshly cracked black pepper, and salt.
6
Simmer on low heat for 7–8 minutes until the sauce thickens to a spoon-coating consistency. Taste and adjust seasoning, then set aside.
7
Heat a frying pan on high flame, melt butter, then sauté chopped garlic and chopped green chilli for a few seconds.
8
Add the mushrooms and toss on high heat for 3–4 minutes without salt (to avoid drawing out water), until lightly browned.
9
Return the sauce to heat, add the sautéed mushrooms, mix well and cook together for 2–3 minutes.
10
Finish by stirring in chopped fresh coriander — your Mushroom in Pepper Garlic Sauce is ready.
11
For the rice: cut the onions into thick slices and separate the layers.
12
Heat butter and a little oil in a pan on high flame, add the sliced onions with a pinch of salt, and cook until lightly caramelized and golden brown.
13
Add about 4 cups of cooked rice, chopped coriander, and a pinch of salt. Toss well to coat the rice in the buttery onions and cook for 2–3 minutes until done.

Mushroom in Pepper Garlic Sauce with Butter Onion Rice

Ingredients

Steps

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