A stir-fry dish and with some ingredients which were leftovers in my fridge like peas and rice-which we had for dinner the previous night.
As always, thinking of something different to eat, I just mixed some things and made this…:)
Recipe
Ingredients Used?
Mushrooms
4 Eggs
1/2 cup peas
Dried Oregano and Thyme
Some Chopped Onions
1/2 to 1 tsp garlic paste
1 tbsp Ginger Wine
Pickle(Any Indian Pickle)
Rocket Leaves
How I Prepared It?
Stir fry the mushrooms with some onion, garlic paste and dried oregano, dried thyme, peas and salt . All put together in the pan and sauteed on high flame for some time, then cook on a slow flame. By cooking mushrooms on a slow flame, the mushrooms will release its moisture and this will bring out the sweet and earthy flavour from the mushroom. After the mushrooms are done, I just added a tablespoon of ginger wine to it, sauteed it and set aside.
For Pickled Rice: I had the Indian pickle of “Priya” brand made from Gongura leaves (sour tasting leaves, and a very popular pickle consumed all over in Andhra Pradesh, India). Just added in another hot pan, the rice along with this pickle and sauteed it.
For the Mushroomelette : Its the usual omelette made of 4 eggs. But, if you have an electric beater, then just season and beat the eggs till it rises. Pour it in a hot non-stick pan and cover it. When its half done, add the the mushroom mixture on one half side of the omelette. Then loosening the edges of the omelette flip it over from one side on over the mushrooms(So only I call it as Mushroomelette). It will look as a semicircle shape.Cover and cook it on both sides.Its ready to eat. This mushroomelette is perfect for two people.
I arranged and plated all these along with rocket leaves and had for dinner…It was different:)
