They might be humble little mushrooms but one of the most intensely flavored especially when they are black pepper mushrooms; Indian-Spiced Black-Pepper Mushrooms, to be exact.
It was inspired from Indian-Style Black Pepper Chicken cooked by my friend's mom. Indian-Style Black Pepper Chicken will be another day since I have not even cooked the dish yet (though it is in my to-do list)
Indian-Spiced Black Pepper Mushrooms 印度式烤磨菇
Ingredients: 12 white mushrooms; [marinade] 2-3tbsp finely minced onions; 1 clove garlic, finely minced; 1/2 medium size tomato, finely chopped; 1/2 tsp cumin seeds; 1tsp coarsely ground black pepper; 1/2 tsp ground black pepper; 2tsp finely chopped cilantro; dash of turmeric powder, chili powder, coriander powder; butter or canola oil
Directions: Marinate the mushrooms for about 10-15mins, then roast in baking dish (oiled or buttered) at 350F for 20-25 mins (these were roasted in my Le Creuset Rectangular Baking Dish (7x5-inch, 16-oz)). Halfway roasting, remove the tray from oven and give it a good toss - to ensure even cooking of mushrooms with marinade, then continue roasting for remaining time.
Sweetness from the caramelized onions/shallots and tomatoes, the savoriness of spice marinade and the peppery kick from the black pepper with the earthy mushrooms...it's so juicy good!
Tag: black pepper mushrooms, baked mushrooms
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