10-minute Stir-fried Kashmiri Mushrooms

6 tablespoons (90 ml) neutral oil, such as sunflower or grapeseed

1 pound (450 g) button mushrooms, cut into ¼-inch-thick slices (about 8 cups)

3 medium cloves garlic, minced

1 ¼ teaspoons ginger powder

1 ¼ teaspoons freshly ground fennel seeds

¼ teaspoon turmeric powder

¼ teaspoon hot paprika or Kashmiri chile powder

¾ teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

In a large skillet, heat oil over medium-high heat until shimmering. Add mushrooms and cook, stirring frequently, until they begin to brown, release their liquid, and reduce in volume, about 3 minutes.
Reduce heat to medium. Continue cooking, stirring occasionally, until mushrooms are lightly browned and their released liquid begins to cook off, about 2 minutes. Add garlic, ginger powder, fennel, turmeric, paprika, and salt. Stir to evenly coat mushrooms.
Reduce heat to medium-low and cook, stirring frequently, until mushrooms are well browned, very fragrant, and pan is mostly dry, about 2 to 3 minutes. Serve warm or at room temperature.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

Cuisine🇮🇳Indian

Occasions📆Everyday⏱️Quick Meal

Season🔁Year-round

DifficultyVery Easy ⏰ 10m