Stir-fried mushroom dish is one of those dishes that is easy to mix and makes a great side dish to chapati or rotis. Mushrooms have a special place in my kitchen, and it’s too bad I don’t blog recipes with mushrooms other than the restaurant-style roasted mushroom, which my son loves. I usually make mushroom dishes for our dinner and I don’t take pictures after 4pm, so you won’t find those on my cooking blog.
I have received many requests for Indian-style mushroom recipes, such as mushroom mashala, manchou, mushroom chili, mushroom biryani and, of course, mushroomandhra. I decided to make a series of mushroom recipes for my dear readers and I am starting with a very simple but extremely tasty roasted mushroom.
Mushroom, Kumbh, Puttagodugu
In northern India, the edible fungus is commonly called kumbh, while in the south in Andhra it is called puttagodugu. Mushrooms are prized and cooked by amateur cooks for their flavor and nutritional value and are an excellent substitute for meat.
Every time I roast a mushroom, I try different variations of masala spice blends. I like to use spices sparingly so they don’t squash the real flavor of the mushrooms. Even the texture of the mushroom roast I make is different every time, sometimes it’s a completely dry sauce or a roast with a semi-wet texture. Today’s recipe is one of those meatless vegetarian dishes with Indian-style mushrooms that you must try if you are a mushroom lover. A ghee mushroom sauce, coconut milk, freshly grated pepper and lemon juice add a fragrant note.
Mushroom Roast Recipe
Try this easy mushroom roast recipe and you will be surprised how delicious this mushroom roast is. Serve it with chapati, roti or rice as it makes an excellent side dish. Add mushroom roast to your list of recipes from Indian cuisine with mushrooms.
how to cook a mushroom roast
Learn how to prepare baked mushrooms the Indian way
We all love pasta, don’t we? Especially if they are fast! These instant pot garlic noodles are just that.
It is so easy to prepare in the Instant Pot, contains a lot of flavor and is an easy meal to prepare during the week. They’re vegetarians too!
When I’m pressed for time or can’t find anything to make for dinner, I end up making some sort of pasta.
The instant pot makes it easy to cook noodles and pasta. I didn’t like the idea of cooking the noodles separately beforehand, so I didn’t cook as much.
But now, thanks to an instant potluck, they’re still on the menu for the week.
One of my current favorites are garlic noodles. It’s just that there are no vegetables and not many ingredients.
It’s still a very tasty dish, and I think that’s the best thing about it – its simplicity.
It has a very distinct garlic flavor (it should live up to its name, right?), so if you’re a garlic lover, you’ll love this one!
These Instant Pot
Garlic Noodles are ready in 30 minutes or less.
Eat in one pan, don’t cook the noodles separately.
vegetarian, and can easily be made gluten free.
makes a light lunch before dinner.
Personally, I love pasta with vegetables. In fact, I love anything with extra vegetables in it, whether it’s pizza or pasta. I think it’s because of my love of vegetables that I find things taste better when they contain more vegetables.
But I make an exception for these garlic noodles and I love them so much. That doesn’t mean you can’t add vegetables here or that it doesn’t work well. Of course it does, but this recipe works very well as is.
It’s simple, and that’s what makes it work.
This recipe uses very few ingredients – only 9 ingredients, including 2 toppings. I’m not counting salt and sugar here.
Rice noodles: I like to use rice noodles for this recipe. The ones I used here are Thai Kitchen brand rice noodle fries, which you can find in any Asian grocery store or even a regular supermarket in the international cuisine section.
You can also use regular spaghetti here, only the cooking time changes. For more information, see the frequently asked questions below.
Soy sauce: I used regular soy sauce here. You can use dark soy sauce, or if you want to make it gluten-free, tamari.
Hot sauce: For this heat, this recipe uses 1 tablespoon of Sriracha. If this seems like too much, you should definitely reduce your spending.
For example, you can use the hot sauce of your choice. B. Sriracha or sambal oelek.
Rice vinegar: I like to use rice vinegar in Asian-inspired recipes, but you can also use white vinegar if you have it at home.
Garlic: Since the name is garlic noodles, there’s obviously a lot of garlic in them. I use 2.5 tablespoons of finely chopped garlic.
Use a food processor to chop it well. For this you will probably need 10 to 15 cloves of garlic (depending on the size of the cloves, of course).
Ginger: The recipe also uses ginger, which is much less present than garlic, but adds flavor.
Trim: Here, white sesame seeds and green onions are used as garnish. You can also garnish with cilantro.
To these ingredients, of course, you must add a little salt and sugar and half a red onion. You can omit the onions if you like. We are an onion-loving family, so we casually add them to most pasta and noodles.
This recipe also uses 2 types of oil – I used a tablespoon of sesame oil and a tablespoon of avocado oil. Any unflavored oil, such as. B. Rapeseed oil can be used instead of avocado oil.
However, I do not recommend substituting sesame oil. It gives flavor to the noodles.
Cooking time: For me, 3 minutes of high pressure with 3 minutes of natural pressure release works perfectly. It gives me the right texture where it’s cooked, but no mush at all.
If you prefer softer pasta, you can add an extra 1-2 minutes to the pressure cooking time.
Frequently asked questions
How can I make it gluten-free?
Use tamari (gluten-free soy sauce) instead of soy sauce. In my experience, tamari is lighter in flavor than regular soy sauce, so you may need to add more.
Can we use spaghetti instead of rice noodles?
Yeah, that should be good. In this case, you cook for 5 to 6 minutes under high pressure. If you are using whole wheat spaghetti, cook it for 8 minutes.
Should I add water if I use 8qt?
This recipe has been tested with only 6qt. Newer models, especially the 8qt, are more subject to the BURN notification.
So if your IP displays this message often, you can add another half cup here. Again, not tested in 8qt, but I think more water is needed if your PI is prone to burning.
Can I add vegetables to this recipe?
Yes, some of the vegetables you can add here are carrots, mushrooms, peppers.
You can also add broccoli, but I would add that the pasta turns to mush after pressure cooking. You can also add fried tofu for protein.
1- Press the skip button and then the adjust button to reduce the skip. Once hot, add a tablespoon of sesame oil and avocado oil (or another oil with a neutral flavor), then the chopped garlic. I like to saute the garlic on low heat, as this allows the pasta to better absorb the flavor of the garlic without burning too quickly.
Cook for about 4-5 minutes, stirring frequently, until the garlic begins to color. Press Cancel at this point, then press the honeycomb again and press the Adjust key to set the honeycomb to its normal level.
2- Add the chopped ginger and chopped onion. Cook for 1 minute.
3- Then add the soy sauce, rice vinegar and hot sauce and stir.
4- Add water, scraping the bottom clean and making sure nothing sticks to the bottom of the pan or it won’t collapse. If you have 8qt and get a burn notice, you might need an extra half cup of water here.
5- Also add the sugar and salt and stir.
6- Put the noodles on top. You might have to break a few of them to make them stick. Press the noodles lightly with a spatula so they are slightly moist.
(PS: if the noodles need some time to stiffen up and the water starts to boil vigorously, you can always cancel and spread out the noodles).
Close the lid and press the manual or cooking button. Cook under high pressure for 3 minutes with the pressure valve in the closed position (you can add another 2 minutes for soft pasta, for me 3 minutes is perfect).
7- Allow the valve to naturally depressurize for 3 minutes, then quickly depressurize by manually moving the valve from the shutoff position to the vent position.
Open the lid and flip the noodles with tongs.
8… Add the chopped green onions.
Garnish with plenty of green onions and white sesame seeds, and serve these garlic noodles with your favorite hot sauce as a side dish!
More Instant Noodles
Vegetarian Instant Noodles Singapore
Instant Pot Noodles
Thai instant noodles with peanuts
If you’ve tried this recipe for Instant Potted Garlic Noodles, be sure to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!
Instant garlic noodles
Garlic noodles easy to prepare in 30 minutes, cooked in the instant pot! This is a unique dish, don’t cook the noodles separately and make it a delicious vegetarian meal.
Cooking time 10 minutes
Cooking time 20 minutes
Total duration 30 minutes
Portions from 3
Calories 398 kcal
2 tablespoons 30 ml oil, I used 1 tablespoon sesame oil and 1 tablespoon avocado oil
2.5 tablespoons finely chopped garlic
1 tablespoon finely chopped ginger
1/2 medium red onion, finely chopped
4 tablespoons soy sauce 60 ml
1 tablespoon rice vinegar 15 ml
1 tablespoon Sriracha hot sauce, adjust to taste
1 teaspoon sugar
1/4 + 1/8 teaspoon salt or to taste
1.5 cups water
8 oz fried rice noodles
sliced green onions, for garnish (green portion only)
white sesame seeds, for garnish
Instructions for plate
Cook noodles according to package instructions and set aside. Heat the oil in a kettle over low heat. First, sauté the garlic until it begins to color, then heat on high heat and add the ginger and onion. Cook for 1 minute, then add the soy sauce, vinegar, hot sauce, salt and sugar. Mix everything together and then add the simmering pasta. Stir until pasta is well coated with sauce. Garnish with spring onions and sesame seeds and serve.
Adjust the amount of hot sauce to your taste. A tablespoon of Sriracha may seem like a lot, but it wasn’t really very spicy (and I can’t eat very spicy food), so it was fine. However, reduce it to taste or add more if you want it spicier.
Use gluten-free soy sauce for this gluten-free recipe.
Calories: 398kcalCarbon fat: 70g Protein: 6gFat: 10gSaturated fat: 1gSodium: 1633mgPotassium: 143mgFiber: 2gSugar: 3gVitamin A : 8IUVitamin C:7mgCalcium:39mgFer:1mg
The tail is made of instant garlic noodles.
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