Mushroom Pepper Masala came out really well. When I bought white mushrooms from the store I had no idea I would cook something so delicious with mushrooms as the main ingredient that even Rohit who doesn’t care for mushrooms much, wouldn’t stop devouring it. Usually I sauté mushrooms with some seasonings just for myself because they are high in Vitamin D but this time it was different.
It was a spice rack clean-up day and to use the leftover condiments I simply processed them along with some macadamia nuts and peanuts and kept it aside. I usually keep fresh herbs in my refrigerator since I like to flavor my dishes with them so I found some thyme and sage leaves to my delight. I bought this can of fire roasted green chili which is slightly tangy in flavor but gave a kick to this entrée.
I flavored the warm oil with fresh herbs, sautéed mushrooms in it until aromatic and well cooked. Added the freshly prepared masala to it and let it cook for a while. Added the rest of the ingredients and cooked for some more time. My kitchen smelled so good and my appetite kept building up while I waited for this scrumptious entrée.
Within 30 minutes the thick, rich, creamy, savory and flavorsome Mushroom Pepper Masala was ready to be served with some boiled brown rice and a side salad. We had a wonderful family time on the dining table chatting over my daughter’s recent activities and sharing our memories of the day when Yashvi was born. 🙂