Roasted Mushroom Recipe – Fennel & Coconut Flavored Indian Style

Last Updated on 4 months by Neha Deshmukh

Roasted Mushroom Recipe – Fennel & Coconut Flavored Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, flavorful side dish that’s also surprisingly easy to make. Well, look no further! This roasted mushroom recipe is a total game-changer. It’s packed with aromatic spices, a hint of sweetness from coconut, and a lovely crunch from toasted fennel seeds. I first made this for a weeknight dinner and it quickly became a family favorite.

Why You’ll Love This Recipe

This isn’t your average mushroom stir-fry. The dry roasting technique gives the mushrooms a wonderful texture – slightly crispy on the outside, tender within. The fennel seeds add a unique, almost anise-like flavor that beautifully complements the earthy mushrooms. Plus, it comes together in under 30 minutes! It’s perfect as a side with dal and rice, or even as a tasty snack.

Ingredients

Here’s what you’ll need to create this flavorful dish:

• 400g mushrooms (about 2 cups sliced)
• ¾ cup thick curd (plain yogurt)
• 1 tsp ginger garlic paste
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tbsp garlic, finely chopped
• 1 medium onion, chopped
• 1 tsp fennel seeds
• 1 tbsp grated coconut
• 1 tbsp coriander leaves, chopped
• Salt to taste
• 2 tbsp oil
• ½ tsp cumin seeds
• 1 sprig curry leaves
• 4 red chillies, whole (adjust to your spice preference!)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Fennel Seeds: Don’t skip these! They’re the star of the show. Dry roasting them really brings out their aroma. You can find them in most Indian grocery stores, or even in the spice aisle of larger supermarkets.
• Mushrooms: I prefer using button mushrooms for this recipe, as they hold their shape well during roasting. But feel free to experiment with cremini, shiitake, or oyster mushrooms – they all work beautifully!
• Spice Levels: Indian cooking is all about personal preference. Some regions prefer a milder flavor, while others like it fiery hot. Feel free to adjust the amount of red chilli powder and whole red chillies to suit your taste. My family likes a good kick, so I usually add a little extra!
• Curd (Yogurt): Using thick, full-fat curd is best for marinating. It helps tenderize the mushrooms and adds a lovely tang. If you only have regular yogurt, strain it through a cheesecloth for a few hours to thicken it up.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, clean your mushrooms and slice them into 3-4 pieces each. In a bowl, marinate them with the curd, ginger garlic paste, salt, turmeric powder, red chilli powder, coriander powder, and garam masala. Give it a good mix and let it sit for at least 10 minutes – the longer, the better!
2. While the mushrooms are marinating, let’s prep the fennel seeds. Dry roast them in a small pan over medium heat for a minute or two, until they become fragrant. Be careful not to burn them! Once roasted, coarsely crush them and set aside.
3. Now, heat the oil in a pan over medium heat. Add the cumin seeds, curry leaves, and whole red chillies. Let them sizzle for a few seconds until fragrant. Then, add the chopped garlic and sauté until it turns golden brown.
4. Add the chopped onions and a pinch of salt. Sauté until the onions turn a beautiful golden brown color – this usually takes about 5-7 minutes. Patience is key here!
5. Add the marinated mushrooms to the pan. Stir-fry on medium-high heat until the mushrooms start to release their water.
6. Cover the pan and cook for about 3 minutes. Then, uncover and continue to stir-fry occasionally until the water has evaporated and the mushrooms are nicely roasted.
7. Finally, mix in the grated coconut and chopped coriander leaves. Give it a final stir and serve hot!

Expert Tips

• Don’t overcrowd the pan! If you’re making a large batch, roast the mushrooms in batches to ensure they get properly browned.
• For extra crispy mushrooms, don’t cover the pan for too long during the roasting process.
• A little squeeze of lemon juice at the end adds a lovely brightness to the dish.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the curd with a plant-based yogurt alternative. Coconut yogurt works particularly well!
• Spice Level Adjustment: For a milder flavor, reduce the amount of red chilli powder and omit the whole red chillies. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chilli.
• Festival Adaptations: During Navratri or Vrat (fasting periods), you can skip the onion and garlic to make this dish vrat-friendly.

Serving Suggestions

This roasted mushroom recipe is incredibly versatile. Here are a few ways to enjoy it:

• Serve it as a side dish with dal and rice.
• Enjoy it as a tasty snack with a cup of chai.
• Add it to wraps or sandwiches for a flavorful filling.
• Serve it as part of an Indian thali (platter).

Storage Instructions

Leftovers? No problem! Store any leftover roasted mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave before serving.

FAQs

Let’s answer some common questions:

1. What type of mushrooms work best for this roasted mushroom recipe?

Button mushrooms are a great choice, but you can also use cremini, shiitake, or oyster mushrooms.

2. Can I make this recipe without coconut?

Absolutely! While the coconut adds a lovely flavor, you can omit it if you prefer.

3. How can I adjust the spice level of this dish?

Reduce or increase the amount of red chilli powder and whole red chillies to suit your taste.

4. Can this be made ahead of time?

You can marinate the mushrooms ahead of time and store them in the refrigerator for up to 24 hours.

5. What is the best way to store leftover roasted mushrooms?

Store them in an airtight container in the refrigerator for up to 3 days.

6. Is fennel seed a common spice in Indian cooking, and what flavor does it add?

Yes, fennel seed is quite common, especially in Eastern Indian cuisine. It adds a unique, slightly sweet, anise-like flavor that’s really delicious!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!