Asha’s mushrooms with onion, garlic and ginger

This is a recipe from Madhur Jaffrey’s Eastern vegetarian cooking.


  • ¾ Ib/340 g mushrooms
  • 4 tbs vegetable oil
  • 1 inch cube fresh ginger,peeled and finely grated
  • 1 medium onion, finely chopped
  • 6 cloves garlic, peeled and mashed to a pulp
  • ¼ tsp turmeric
  • Pinch cayenne pepper
  • ½ tsp salt


Wipe the mushrooms with a damp cloth and halve them. Combine the ginger and garlic in a small cup with 3 tbs water. Heat the oil in wide pot over a medium heat.When oil is hot put in the chopped onion and fry, stirring, for 5 minutes or so until onion is a golden brown colour. Add the ginger/garlic paste. Keep stirring and frying for another 2 minutes. If the water evaporates, sprinkle a little more in. Then add turmeric and cayenne. Stir for a second, add the mushrooms and the salt and 4 fl oz water. Stir and bring to a simmer. Cover, lower heat and simmer gently for 10 minutes. Check seasoning and add more salt if needed. Serve with rice or naan bread.

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