Mushroom Thoran (Mushroom stir fried with Coconut)

Recipe No: 227

This is one of my Father’s favorite Mushroom preparations. Back in the days when Mushrooms were not available commercially, my Mother used to watch out for this in our backyard everyday during its season. Even if she got only 2 or 3, she used to make this Thoran with those precious ones.

Ingredients                                        Serves 5

• Mushroom…………………….350 grams (12 oz/ 12 really big button Mushrooms)

To Grind

• Grated Coconut……………..3/4 Cup (unsweetened)
• Shallots………………………...3 big
• Garlic……………………………1 big clove
• Indian Green Chilly…….…4
• Turmeric Powder………..…3/4 Teaspoon
• Salt as needed

For Tempering

• Coconut Oil…………………..2 Tablespoons
• Mustard Seeds……………...1/2 Teaspoon
• Dry Red Chilly……………...2 (broken into 2 pieces)
• Shallots sliced……………....2 big
• Curry Leaf…………………....1 sprig

Method of Preparation

1. Peel the Mushrooms as I explained in Mushroom Curry (Read here) and tear it into small pieces with your hands. Wash it thoroughly and squeeze the Water out and keep it aside in a Chatti (an earthen cooking vessel) or a pan.
2. Grind all the ingredients mentioned in the ‘to grind’ section and mix it with the prepared Mushroom with your hands.
3. Pour ¼ Cup Water into the Mushroom Coconut mixture and cook it on high flame till it boils and then reduce the heat to medium low and cook till the Mushrooms are done and the Water is all evaporated. Keep it aside.
4. In another pan heat Coconut Oil on medium heat and splutter the Mustard Seeds.
5. Add Dry Red Chilly, Shallots sliced and Curry Leaves and fry till the Shallots are golden brown.
6. Add the cooked Mushroom mixture into the pan with the tempering and mix well.
7. Let the extra Water (if any) evaporate and let it saute for a minute.
8. Switch off the heat and serve it hot with Rice.

Notes:

• My mother never used to slice Mushrooms. She just tore it by her hands. Don't discard the stems. Take the outer skin off and cut it into pieces.
• As Mushroom tends to absorb Water like a sponge, do squeeze the Water really well after washing.
• The amount of Turmeric Powder used is a bit on the higher side for Mushrooms as it acts as an anti toxic agent (as said by the elders).
• While cooking, Mushrooms will give out a lot of Water. This together with the Water added is essential for the Mushrooms to cook and let it evaporate completely before switching it off.
• As Mushrooms tend to go bad fast, use it as fresh as possible. Old Mushrooms may cause stomach upsets.

Make it, enjoy the deliciousness and
serve it to your family with love…