Carmelized Ginger Mushrooms

We got a tiny jump start on next month's Food 52 cookbook by cooking out of Priya Krishna's Indianish.  I am not sure how I am going to like this book, but we are starting off by giving it a chance.  We had to make mushrooms immediately when our extra refridgerator became too warm to call  safe for some things.

3 tbsp olive oil
1 tsp cumin seeds
1 medium yellow onion, finely diced
2 tbsp fresh ginger, julienned fresh
1 small Indian green chile or serrano chile, halved lengthwise (no need to stem them)
1 pound white button mushrooms, cut into thin slices (about 5 cups)
1 tsp kosher salt
¼ tsp red chile powder

In a large nonstick skillet over medium-high heat, warm the oil.
Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max.
Add the onion, spread it out into an even layer in the pan, and cook until lightly browned and translucent, 5 to 7 minutes.
Add the ginger and green chile and cook for 2 minutes, until the chile is slightly wilted.
Stir in the mushrooms and increase the heat to medium-high. The mushrooms will start to sweat.
Cook until the mushrooms are browned and soft and the liquid they release has evaporated, 7 to 10 minutes.
Add the salt and red chile powder.