Lela mushrooms
Garlic Fried Button Mushroom- Kenyan Style
Here is a quick, flavorful dish that’s both hearty and health. It is Packed with bold garlic aroma, a touch of heat, and tender, juicy mushrooms, it's the perfect way to elevate an everyday meal. Whether you’re serving it with chapati, ugali, or rice, this dish comes together in minutes using ingredients you likely already have in your kitchen — no fancy spices, just real flavor. It's a great way to enjoy mushrooms in a truly satisfying Kenyan style.
6/15/20251 min read
Ingredients
250g Lela Button Mushrooms
1 medium onion, finely chopped
4 to 5 cloves of garlic finely chopped or crushed
1 medium tomato, chopped (optional for a light tang)
1 green hoho (bell pepper), chopped (optional)
1–2 green chilies, chopped (or 1/2 tsp pilipili powder)
1/2 tsp turmeric (manjano ya chai)
1/2 tsp ground cumin (optional, for extra flavor)
Salt to taste
2 tbsp cooking oil (e.g. vegetable or sunflower oil)
Fresh dhania (coriander), chopped for garnish)
Instructions
Wipe or rinse the mushrooms and slice them if they’re large. Let them drain.
In a sufuria or deep pan, heat oil over medium heat. Add the chopped garlic and sauté for 30 seconds until aromatic — don’t let it burn.
Add chopped onions and green chilies. Cook until the onions turn soft and golden.
Add turmeric, cumin (if using), and salt. Stir for a few seconds.
Toss in the mushrooms and stir well to coat with the spices. Cover and cook on medium heat for about 6–8 minutes, stirring occasionally. The mushrooms will release water — let it reduce until the mixture is dry or saucy depending on your preference.
If using, add chopped tomatoes or hoho in the last 3–4 minutes of cooking for an extra layer of flavor.
Sprinkle fresh dhania before serving.
Serve hot with chapati, ugali, or over steamed rice. Also makes a great side for nyama choma or grilled chicken.