I love king oyster mushrooms and buy them every opportunity I get—which is to say, every time I am at a Vietnamese or other East Asian store in the Twin Cities. We cook them up in a number of different ways at home. What I have for you today is a relatively unusual prep for me for these mushrooms but otherwise fairly familiar. By which I mean that this is essentially a take on alu-gobi with the mushrooms taking the place of the potato. A little more gravy than I typically make in alu-gobi and so I’m calling it a curry. There are not very many ingredients and it comes together very easily. I start out by frying the cauliflower and mushrooms till they’re half-done. If you’re short on time you could skip this step. It won’t be quite as good but it will still be very tasty. As with a lot of my recipes, the ingredients list is really a general guideline and not a specific prescription. I used the quantities of cauliflower and mushrooms I had. You could change that ratio and still end up with a very similar dish as long as you stay close to the spice blend.
- 3 large king oyster mushrooms, cut into 3 inch strips
- 3/4 lb cauliflower, broken into small florets
- 1/2 large red onion, thickly sliced (about 1 cup or so)
- 2 large cloves garlic, freshly crushed
- As much ginger as garlic, freshly crushed
- The following ground together into a fine powder: 1 tspn zeera/cumin seeds, 1 tspn coriander seeds, 1 tspn methi/fenugreek seeds, 2 small pieces cassia bark/cinnamon, 2-3 hot dried red chillies
- 3/4 tspn haldi/turmeric powder
- 3/4 cup crushed tomato
- 3/4 cup frozen or fresh peas
- 2 cups water, fresh off the boil
- A pinch of sugar (optional)
- A pinch of garam masala (optional)
- 2 tblspns chopped dhania/cilantro for garnish.
- Heat 2 tblspns or so of oil in a large saucepan over medium heat and when it shimmers, add the cauliflower florets and stir-fry, keeping everything moving, for 5-7 minutes. Remove to a plate.
- Add another tblspn or two of oil to the pan and add the mushrooms. Stir-fry, keeping everything moving for 7-10 minutes or till the mushroom pieces have shrunk and softened significantly. Remove to a plate.
- Add another tblspn or so of oil to the pan and when hot add the onions. Stir-fry for 7-10 minutes or till the onions have softened and begun to brown.
- Add the ginger and garlic, mix in and saute till the raw aroma is gone.
- Add the haldi and ground spices, mix in and saute for a minute or so.
- Add the tomato and salt, mix in and saute, stirring occasionally, till the oil begins to separate.
- Return the mushrooms and cauliflower to the pan and mix in thoroughly.
- Add the water and sugar (if using), mix in and bring to a high simmer. Cover the pan and cook over medium-low heat for roughly 15 minutes or till the cauliflower is cooked to your liking.
- Uncover the pan and add the peas. Continue to cook uncovered for 3-5 minutes.
- Add the garam masala (if using) and simmer for another minute or two.
- Garnish with the dhania and serve.
- You could throw a few slit hot green chillies in with the water as well.
- If you want to skip the extra oil and fuss of frying the cauliflower and mushrooms first you can add them after step 4—before adding the spices. Stir-fry for a good while before adding the spices (you don’t want them to scorch).
- This is very good with rice or on the side with rice and dal and a hot achaar. But, in my opinion, it is at its best when mopped up with hot chapatis (or whole wheat tortillas if that’s easier for you).