Oyster mushrooms are packed with protein, vitamin B and C. These mushrooms are also rich in mineral salts that our body needs. The iron, phosphorous and calcium in these mushrooms is double that of chicken, pork and beef. It is also believed that vitamin B3 in these mushrooms is five to ten times higher as in any other vegetable.
500g Oyster Mushroom (wash them in water, squeeze water, then tear them into thin strips including stems. Cut off edges of the stems)
1 Large onion thinly sliced
1 tbsp minced garlic and ginger
4 tbsp vegetable oil
Few curry leaves
2 tbsp pepper
1 tsp turmeric powder
Salt to taste
2 tbsp curry powder
1 tbsp dark soy sauce
½ lemon juice
Heat oil in a large pan, add onion, curry leaves, garlic ginger, and oyster mushrooms. Sauté for few minutes.
When mushrooms starts to wilt, add turmeric powder, salt, pepper. Cook stirring occasionally for 10 more minutes.
Once mushrooms are cooked and turns to crispy golden brown colour, add soy sauce, curry powder and mix well. Turn off heat sprinkle some lemon juice.
Serve with rice / noodles / choice of main meal.