Preparation: Begin by washing and cleaning the mushrooms thoroughly. Trim the stems, and slice the mushrooms into bite-sized pieces. Set them aside in a bowl. You want to make sure they're well-prepared, as the mushrooms will absorb the bold pickled spices in the next steps. (Time taken: 5 minutes)
Tempering the Spices: Heat a pan over medium flame and add a tablespoon of mustard oil. Let the oil heat until it begins to shimmer slightly. Once it’s hot, add the tempering spices: mustard seeds, fennel seeds, and nigella seeds. Allow them to crackle and release their aromas for about 1 to 2 minutes. This is the base of your Achari Mushroom, and it’s where the magic of the pickle spices comes to life. (Time taken: 3 minutes)
Sautéing the Aromatics: Next, add finely chopped onions to the pan and sauté until they turn golden and soft. Once the onions begin to caramelize, add ginger and garlic paste, followed by a burst of freshness from chopped green chilies. Stir the mixture, allowing the ginger-garlic paste to brown and blend with the other ingredients. The fragrance of these aromatics is what will start to make your dish irresistible. (Time taken: 5 minutes)
Adding the Mushrooms: Now, add your prepped mushrooms into the pan. Stir them gently, allowing them to mix well with the sautéed spices and aromatics. The mushrooms will begin to soften and release their natural moisture, which will mix beautifully with the tempering and spices. Sauté the mushrooms on medium heat for about 5 minutes, ensuring they are evenly coated with the aromatic oil. (Time taken: 5 minutes)
Infusing the Pickle Spice Mix: Once the mushrooms have cooked slightly, it’s time to add the star of the dish—achar masala. This is the key to giving your mushrooms that tangy, zesty flavor. Stir the masala into the mushrooms along with turmeric, red chili powder, coriander powder, and cumin powder. The spices will create a rich, warm aroma that fills your kitchen, and the mushrooms will absorb the flavors. Continue to sauté the mixture for about 4-5 minutes, allowing the mushrooms to cook through while the spices meld together. (Time taken: 5 minutes)
Simmering to Perfection: Add a small splash of water to deglaze the pan, ensuring all the spices are well-incorporated into the mushrooms. Stir the mixture, cover the pan, and let it simmer on low heat for about 5-7 minutes. This gives the mushrooms time to absorb all the tangy pickle flavors and lets the spices settle into the dish. You’ll begin to notice a savory, slightly sour aroma filling the air as it simmers. (Time taken: 7 minutes)
Final Touches: Once the mushrooms have absorbed the spices and softened to your desired consistency, it’s time to turn off the heat. Garnish with freshly chopped cilantro to add a burst of color and a fresh herbal note that balances the bold flavors of the achar masala. Stir it gently, ensuring the cilantro blends well with the hot mushrooms. (Time taken: 2 minutes)
Serving: Serve the Achari Mushroom hot with your favorite flatbread, rice, or even a side of raita. The spices and the tangy punch from the pickles make this dish a perfect complement to a variety of sides. The texture will be tender, with the mushrooms soaking in the zesty, spicy flavors, making each bite both comforting and exciting. (Time taken: 3 minutes)
Total Time: (Time taken: 30 minutes)
