Mushrooms are rich in fibre, antioxidants, potassium, copper, iron, phosphorus and Vitamins B and D. Add them to your diet with these delicious recipes.
1. Mushrooms on toast
Heat the oil in a broad non-stick pan, add the garlic and onions and sauté them on a medium flame for 1 minute.
Add the capsicum, garam masala and chilli powder. Mix well and cook on a medium flame for 1 minute.
Add the mushrooms, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Remove the mixture from the flame, add the cheese, coriander and salt and mix well.
Divide the topping into 6 equal portions.
Place the bread slices on a clean, dry surface, put a portion of the topping on each bread slice and spread it evenly.
Cut the toast into triangles and serve immediately.
2. Mushroom and green pea parathas
Ingredients
1/4 cup finely chopped mushrooms
1/4 cup boiled and mashed green peas
1 cup whole wheat flour (gehun ka atta)
2 tbsp crumbled cottage cheese (paneer)
1 tsp green chilli paste
1/2 tsp grated ginger
2 tbsp fresh curd (dahi)
Salt to taste
Oil for cooking
Combine all the ingredients in a deep bowl and knead them into a soft dough using some water.
Divide the dough into 6 equal portions.
Roll out each portion into a circle using a little whole wheat flour for rolling.
Heat a non-stick griddle (tava) and cook the parathas, using a little oil, till they turn golden brown on both sides.
Serve hot.
3. Mushroom curry
Ingredients
250 g white button mushrooms
4 tbsp fresh curd (dahi), whisked till smooth
3 tbsp oil
1/2 tsp cumin (jeera) seeds
1 medium or large bay leaf (tej patta)
1/2 inch piece of cinnamon (dal chini)
1 black cardamom (badi elaichi)
2 green cardamoms (choti elaichi)
3 cloves (lavang)
1 single strand of mace (gada) optional
1/4 tsp turmeric (haldi) powder
1/2 tsp red chilli powder
1 tsp coriander (dhania) powder
Water as required
1/4 tsp garam masala powder
1/2 tsp dry fenugreek (kasuri methi) leaves, crushed
2 tbsp chopped coriander (dhania) leaves
Salt as required
2 medium onions, roughly chopped
1 tsp chopped ginger (adrak)
1 tsp chopped garlic (lehsun)
For the tomato puree
2 small to medium tomatoes, chopped
Rinse or wipe dry the mushrooms. Slice off a bit of the base stalk and then chop up the mushroom.
For the onion paste, put the onion, ginger and garlic in a blender and grind them to a smooth paste without adding any water.
Take it out of the blender. In the same jar, add the tomatoes and make a smooth puree. You dont need to blanch the tomatoes before pureeing them.
Heat the oil in a pan and add the cumin seeds, bay leaves, cinnamon, black cardamom, green cardamoms, cloves and mace.
Sauté the spices till they become aromatic.
Lower the flame and add the ground onion paste.
Stir the paste. If it splutters then cover the pan with a lid, leaving a little space for the steam to escape.
On a low to medium flame, stir the mixture often and continue to sauté it till the onion paste starts thickening and eventually becomes golden. This may take some time. Add a pinch of salt to speed up the process.
Then add the tomato puree and stir it in.
Next, add the spice powders - turmeric powder, red chilli powder and coriander powder.
Keep stirring it till you see oil separating from the sides of the mixture.
Add the mushrooms.
Add the beaten curd and stir it very well as soon as you add it.
Simmer the curry on a low to medium flame for 2 to 3 minutes.
Add 3/4 cup water or as required.
Season with salt. Stir very well.
Cover the pan with a lid. Let the gravy simmer on a low to medium flame for 18 to 20 minutes or till the mushrooms are cooked.
Lastly, add the kasuri methi, garam masala powder and coriander leaves. Stir very well.
Serve hot.
4. Mushroom mutter makhani
Ingredients
2 cups quartered and blanched mushrooms
1 cup boiled green peas
2 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 tsp chilli powder
1 tsp coriander powder (dhania)
A pinch of turmeric powder (haldi)
2 tbsp fresh cream
1/4 tsp garam masala
1 tsp sugar
1 tsp dried fenugreek leaves (kasuri methi)
Salt to taste
1 tbsp finely chopped coriander (dhania)
1 1/2 cups chopped tomatoes
1/2 cup chopped onions
2 large garlic (lehsun) cloves
1/2 tsp finely chopped ginger (adrak)
1 tbsp roughly chopped cashew nuts (kaju)
Method
For the pasteCombine all the ingredients in a deep pan along with 1/4 cup of water. Cover and cook on a medium flame for 5 to 7 minutes or till the tomatoes and onions soften.
Allow the mixture to cool completely and blend it in a mixer to a smooth paste.
Strain the paste with a strainer.
How to proceed
Heat the oil in a deep non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions and sauté them on a medium flame for 1 minute.
Add the prepared paste, chilli powder, coriander powder and turmeric powder. Mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the cream, garam masala, sugar, kasuri methi and 1/4 cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Add the salt, mushrooms and green peas. Mix well and let it come to a boil, while stirring occasionally.
Serve hot, garnished with coriander.
5. Mushroom biryani
Ingredients
1 cup sliced mushrooms
2 cups basmati rice or any fragrant rice
1/2 cup curd (dahi) or tomatoes
1 medium onion, sliced thinly
Fistful of chopped mint (pudina) leaves
Fistful of chopped coriander (dhania) leaves
1 1/2 tbsp ginger-garlic (adrak-lehsun) paste
2 green chillies, sliced
3 tbsp oil
1/2 tsp red chilli powder
1 star anise (chakr phool)
1/2 tsp black cumin (shahi jeera)
2 green cardamoms (elaichi)
1 cinnamon stick (dalchini)
4 cloves (lavang)
To powder (you can use ready made garam masala instead)
1 strand of mace (gada)
4 green cardamoms (elaichi)
1 small cinnamon stick (dalchini)
6 cloves (lavang)
A fat pinch of grated nutmeg (jaiphal) optional
1/2 tsp stone flower (dagad phool/kalpasi) optional
1/2 tsp fennel seeds (saunf)
Wash and soak the rice for at least 20 minutes.
Powder the ingredients mentioned under to powder. Set this aside.
Heat a pan with oil and add the dry spices to temper.
When they begin to sizzle, add the onions and chillies and fry them till they turn golden.
While the onions fry, wash and chop the mushrooms.
Add the ginger-garlic paste and fry it till the raw smell disappears.
Add the curd/tomatoes and fry till the oil begins to separate. While this cooks, bring 3 1/2 cups of water to a boil in a large pot.
Add the red chilli powder, powdered masala, mint and coriander leaves to the onion-tomato mixture and fry for about 1 to 2 minutes.
Add the mushrooms and fry them on high heat for 2 minutes. Add the boiling water to the mushroom mix, followed by the rice and salt. Note: Boiling water is added to prevent the mushrooms from soaking up cold water. If you dont mind eating mushy mushrooms, you can add cold water and bring it to a boil in the same pot, instead of boiling the water separately.
Cook till the rice is fully cooked. If needed, sprinkle some water.
Garnish with coriander leaves.
6. Mushroom soup
Ingredients
2 cups chopped mushrooms
2 tsp butter
1/4 cup chopped onions
Salt and pepper to taste
1/4 cup milk
Heat the butter in a deep non-stick pan, add the onions and mushrooms and sauté them on a medium flame for 1 minute.
Add 3 cups of hot water, mix well and cook on a medium flame for 5 to 6 minutes or till the mushrooms get cooked.
Allow it to cool slightly and blend it in a mixer to a smooth paste. Transfer the purée back into the deep non-stick pan, add the salt, pepper and milk, mix well and bring to a boil.
Serve hot.
7. Mushroom, bean sprouts and broccoli stir-fry
Heat the olive oil in a broad non-stick pan, add the garlic and spring onion whites and sauté them on a medium flame for 1 minute.
Add all the remaining ingredients, mix them well and cook them on a medium flame for 2 to 3 minutes, while stirring continuously.
Serve immediately, garnished with the spring onion greens.
8. Mushroom makkai masala
Heat the oil in a pan and fry the onions till they turn golden brown.
Add the ginger-garlic paste, simmer for 2 minutes then add the green chillies and red chilli powder and stir.
Add the tomatoes and simmer for 5 minutes.
Then add the salt, garam masala, turmeric powder, mushrooms, corn and capsicum. Stir for 5 minutes till tender.
Garnish with coriander leaves.
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Posted by: Fereshteh Jamshidi <fayjay81@yahoo.com>
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