Ingredients:

• Oyster mushrooms – 200g (Dhingri / Mushroom), sliced

• Chicken breast – 200g, boneless, cut into strips (optional)

• Onion – 1 medium (Pyaz), thinly sliced

• Garlic – 3 cloves (Lahsun), minced

• Butter – 2 tbsp (Makkhan)

• Olive oil – 1 tbsp (Tel)

• All-purpose flour – 1 tbsp (Maida)

• Vegetable / chicken stock – 1 cup (Yakhni / Stock cube in hot water works)

• Sour cream – ½ cup (or Malai + little lemon juice as substitute)

• Mustard – 1 tsp (Dijon preferred; can use Kasundi or regular mustard paste)

• Black pepper powder – 1 tsp (Kali Mirch)

• Paprika – ½ tsp (or Kashmiri Lal Mirch for color)

• Salt – to taste (Namak)

• Fresh parsley – 2 tbsp, chopped (optional, or coriander as substitute)

• Pasta / rice / mashed potatoes – for serving

Method:

1. Cook mushrooms (and chicken if using):

• Heat butter + olive oil in a pan.

• Add chicken strips (if using), sear until golden, then remove.

• In the same pan, add mushrooms, sauté until golden and water evaporates. Remove and keep aside.

2. Make the base:

• In the same pan, add onions and garlic, sauté until soft.

• Sprinkle flour, stir for 30 seconds (this will thicken the sauce).

• Slowly add stock while stirring to avoid lumps.

3. Finish sauce:

• Add sour cream, mustard, paprika, black pepper, and salt.

• Return mushrooms (and chicken, if using) to the pan.

• Simmer 5–6 minutes until creamy and well coated.

4. Serve:

• Garnish with parsley.

• Serve hot over buttered rice, pasta, or mashed potatoes.

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