Flambéed Mushroom..a perfect starter

Hi.

Holidays surely have started on a sweet note, last few days have been enjoyable and relaxing. I treated my kid with his favourite Mac and Cheese the restaurant way which was not only liked by my kid but S who avoids eating white base Pasta, loved it and gobbled one full bowl himself.

 

I have also spent some quality time watching my favourite cookery shows which I had recorded earlier and could not get time to view them due to the load at work. In one of these shows I saw this particular recipe and I was too tempted to try it instantly ( I again got attracted to the smoky flavour). I had all the ingredients in my pantry so there was no waiting. I have modified the recipe slightly to suit my palate, one is free to experiment more.

I made this as a starter for our meal and me and my son gobbled up the entire platter in a few minutes. What I liked the most about this preparation was that the bland mushrooms had imbibed the flavours well and it tasted delicious with the smoky flavour.

This recipe great party starter as it’s quick to make and does not need many ingredients.

Ingredients

7-8 mushrooms

3tbsp corn starch

1tbsp APF

1-1/2tbsp g-g paste

1/2 lemon’s juice

1tsp vinegar

1/4 cup each of red and yellow peppers cubes

1/4 cup onion cubed

freshly crushed pepper

1tsp finely chopped garlic

1tbsp chopped cilantro

Method

Make slits in the mushroom from the stalk side and marinate them in salt to taste, lemon juice and ginger garlic paste for 15-20mins.

Make a thick paste of corn starch and APF using some salt and pepper.

Dip the mushrooms in the paste and deep fry till crispy.

Sprinkle water on a the cubed onion and peppers.

Heat a pan and add the garlic followed immediately by the wet onions and peppers.

At this stage tilt the pan slightly and one can see that the pan catches fire (flambé) and produces a nice smoky flavour.

Add vinegar and freshly crushed pepper, a pinch of salt and the crispy mushrooms. This entire process has to be done very fast so keep all ingredients ready near the pan.

Toss a little, sprinkle some chopped cilantro, do not overcook.

Serve immediately with tomato sauce or a spicy peri peri sauce.