Spicy Mushrooms With Ginger And Chilies

• 3 tablespoons peanut oil
• 1 cup chopped onion
• 1 tablespoon chopped fresh ginger
• 2 teaspoons finely chopped garlic
• 2 hot green chili peppers, minced
• 1/4 teaspoon turmeric
• 1 1/2 lbs mushrooms, cleaned and cut into 1 inch pieces
• 1/2 teaspoon coarse salt, to taste
• 1 teaspoon roasted cumin seeds, crushed
• 6 tablespoons lemon juice
• 2 tablespoons chopped fresh coriander (to garnish)

1. Measure the spices and place them right next to the stove in separate piles.
2. Heat the oil in a wok or large frying pan over medium-high heat for 3 minutes.
3. Add the onion and cook, stirring, for 3 minutes.
4. Add the ginger, garlic, and chilies, and cook for 2 more minutes.
5. Add the turmeric, mushrooms, and salt.
6. Cook, stirring, until all the moisture evaporates and the mushrooms begin to fry (about 15 minutes).
7. Lower the heat, sprinkle on the cumin seeds and the lemon juice, mix well, and continue cooking until the mushrooms absorb the lemon juice and look fried (about 5 minutes).
8. Turn off the heat and serve warm, at room temperature, or cold, sprinkled with chopped fresh coriander.
9. Enjoy!

peanut oil, onion, fresh ginger, garlic, green chili peppers, turmeric, mushrooms, coarse salt, cumin seeds, lemon juice, fresh coriander

Taken from www.food.com/recipe/spicy-mushrooms-with-ginger-and-chilies-57972 (may not work)