Nepali Mushroom Salad | Mushroom Sadheko
Bold, fiery, and addictive, this Nepali Mushroom Salad or Sadeko is easy and comes together with simple ingredients. But don’t be fooled, because one bite, and I promise you won’t be able to stop!
Servings: 4 portions
Ingredients
- ¼ cup mustard oil divided
- 25 garlic cloves peeled
- 12 red chillies whole
- 1 teaspoon salt divided
- 4 medium tomatoes halved, approx. 300 gms
- 400 grams button mushrooms cut into four (2 packets)
- 1 cup thinly sliced onions
- ¼ teaspoon turmeric powder
- 1 tablespoon finely chopped coriander leaves
Instructions
Making tomato chutney:
- Heat 2 tablespoons of oil in a pan, add garlic cloves, red chillies and saute for a few seconds till fragrant.¼ cup mustard oil, 25 garlic cloves, 12 red chillies
- Add halved tomatoes with the cut side down on the pan, ½ teaspoon of salt and once it sizzles, cook on low for 5-6 minutes, till the tomatoes peel off easily. This indicates that the tomatoes are cooked well.4 medium tomatoes, 1 teaspoon salt
- Switch off the heat, remove the skins of tomatoes & let the mixture cool.
- Once cooled, add to a mixer and grind to a smooth paste.
Making mushroom sadheko:
- Heat another pan with 1 tablespoon of oil, add mushrooms, the remaining ½ teaspoon of salt and cook on low for 2-3 minutes till they are cooked well.400 grams button mushrooms
- Add cooked mushrooms to a bowl, add sliced onions, pour the tomato chutney and set aside.1 cup thinly sliced onions
Tempering:
- Heat 1 tablespoon of oil in a pan, add turmeric powder & immediately add it on top of the tomato chutney & mix well.¼ teaspoon turmeric powder
- Garnish with chopped coriander leaves1 tablespoon finely chopped coriander leaves
Video
Nutrition
Calories: 263kcal | Carbohydrates: 30g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 610mg | Potassium: 1182mg | Fiber: 6g | Sugar: 14g | Vitamin A: 2319IU | Vitamin C: 222mg | Calcium: 78mg | Iron: 3mg