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Indulge in the delightful flavors of this garlic and chili mushroom fry-up! Packed with nutrients and bursting with taste, this dish is perfect for any mealtime – be it breakfast, brunch, or dinner. It’s a recipe that caters to various dietary preferences, including Paleo, Whole30, keto, and vegan.
My love for mushrooms knows no bounds, and today I bring you a recipe that truly celebrates their earthy goodness. This chili mushroom concoction only takes about 20 minutes to whip up, making it ideal for leisurely weekend mornings or as a satisfying meatless dinner option (pair it with baked sweet potatoes, cauliflower rice, or regular rice). I personally enjoy serving it with fried eggs for breakfast.
The Magic of Cooking With Mushrooms
Mushrooms are a treasure trove of goodness, offering vitamin D, protein, fiber, B vitamins, and the antioxidant selenium. With an array of medicinal and nutritional benefits across different mushroom varieties, it’s a wise choice to incorporate them into your diet.
Creating the Perfect Chili Mushroom Fry-Up
This recipe features Swiss Brown (cremini) mushrooms, oyster mushrooms, and enoki mushrooms, each contributing its unique flavor profile that complements the garlic and chili. While you can use any mushrooms available to you, I recommend mixing them up for a diverse taste experience.
A spacious frying pan is key to ensuring the mushrooms cook evenly and develop a golden-brown hue. Cooking them over medium-high heat is crucial to avoid steaming them. As the mushrooms cook, they will reduce in size significantly.
For the chili kick, I opt for mild long red serrano chili. Adjust the spice level by removing the seeds if needed.
While I enjoy using butter in this recipe, feel free to substitute with ghee or oils like olive or coconut. The possibilities are endless! Find the complete recipe below.
And that stunning plate you see? It’s a creation by the talented ceramic artist Anna-Marie Wallace from Made Of Australia. I couldn’t resist adding these pieces to my food styling collection.