Cook Out | Wine and wild mushrooms

Chef Elam Rana of Lodi - The Garden Restaurant, New Delhi, whips up an exotic appetizer for monsoon evenings

Wine Flambéed Wild Mushrooms

Serves 2


25ml extra virgin olive oil

1 lemon

20ml white wine

Red chilli flakes to taste

2 cloves of garlic, roughly chopped

20g shiitake mushrooms

20g oyster mushrooms

20g black fungus

100g fresh button mushrooms, sliced

1 bunch parsley, chopped

Salt and fresh black pepper to taste


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Heat olive oil in a non-stick pan. Now, add the garlic, chilli flakes and mushrooms to it. Sauté the mixture on a high flame until the mushrooms are lightly browned. Season with salt and pepper, then flambée with wine and finish with lemon juice and parsley.

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