Ingredients:

• Oyster mushrooms – 200g (Dhingri / Mushroom), cleaned & cut into bite-size

• Butter – 2 tbsp (Makkhan)

• Garlic – 6–7 cloves (Lahsun), finely chopped

• Green chili – 1 (Hari Mirch), finely chopped (optional)

• Black pepper powder – 1 tsp (Kali Mirch)

• Soy sauce – 1 tsp (optional, for Indo-Chinese taste)

• Lemon juice – 1 tsp (Nimbu Ras)

• Fresh coriander – 2 tbsp (Dhania Patta), chopped. Salt – to taste (Namak)

Method:

• Heat butter in a pan.

• Add chopped garlic, sauté until golden and fragrant (don’t burn).

• Add green chili (optional), stir for a few seconds.

• Add mushrooms, cook on medium-high heat until they release water and turn golden.

• Add salt, pepper, and soy sauce (if using). Toss well.

• Finish with lemon juice and fresh coriander.

Serving:

• Serve hot as a starter, or pair with garlic bread, roti, or fried rice.

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