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Baked Crispy Mushrooms:
Ingredients:
10 large mushrooms, ½ teaspoon of Soya sauce, 12 slices bread (cubed), 225 grams of bacon, 60 grams of butter, 175 grams of cheese (cubed), ¼ teaspoon of nutmeg powder, pepper and salt to taste, 10 cashew nuts and 3 green chilies chopped fine.
Method:
Pre - heat the oven. Wipe the mushrooms and remove the stalks carefully. Invert each mushroom cap and arrange them lightly on a greased baking dish. Sprinkle salt, pepper and Soya sauce. Remove the bacon rind and cut into thin strips. Fry till crisp. Melt butter in a pan. Add the chopped mushroom stalks, bread cubes and cashew nuts. Fry for a few minutes. Add the fried bacon, nutmeg, pepper, green chilies and salt. Lastly add cheese and fry for a minute. Remove. Carefully remove the cashew nuts and stuff one in, and spoon a heap of the mixture on, each mushroom. Bake for 25 minutes. Cashew Mushroom Curry:
Ingredients:
100 grams of mushrooms, 75 grams of cashew nuts (preferably green tender ones), 2 (2 grams) red chilies, ¼ teaspoon (1 gram) turmeric, 1 tablespoon (8 grams) coriander, a pinch (1 gram) of cummin, ½ lime, 2 onions, 2 green chilies, 10 grams of ginger, 4 cloves of garlic, ½ coconut, 2 tablespoons of oil, 1 spring curry leaves, 1 pinch of mustard seeds and salt to taste.
Method:
Clean mushrooms. Soak cashew nuts in hot water. Grate coconut. Extract coconut milk from three - fourths of the coconut (twice). Boil cashew nuts and mushrooms in the second extraction of coconut milk. Grind to a fine paste the remaining coconut, red chilies, coriander, turmeric and cummin. Slice onion and slit green chilies. Slice ginger and garlic. Heat the oil. Add mustard and curry leaves. When seeds splutter, add ground spices and sliced ingredients. Cook till onions are soft. Add cooked cashew nuts and mushroom, lime juice and salt. Simmer for 10 minutes. Add the first extraction of coconut milk and simmer for 5 minutes. Test for seasoning and remove. Mushroom Pulao:
Ingredients:
150 grams of mushrooms, 1 cup (200 grams) fine rice, 1 capsicum, 2 spring onions, 2 cups of hot water, 2 tablespoons of butter, 2 bay leaves, 1 teaspoon of salt and 1 teaspoon of lime juice.
Method:
Wash, trim and quarter mushrooms, cut capsicum into strips, removing pith and seeds. Cut spring onions with part of the green stem into long strips. Wash and clean rice. Drain. Heat butter. Saute mushrooms. Lower heat; add onions, capsicum, rice, salt, bay leaves and stir - fry till the rice becomes opaque. Add hot water, stir once gently. Cover and cook till the rice is tender, placing a tawa under the pan towards the last 10 minutes or so. Finally sprinkle lime juice. Shake the pan. Remove bay leaves. Serve immediately. Mushroom Mutter:
Ingredients:
200 grams of green peas; 250 grams of button mushrooms, 40 grams of ginger garlic paste, 50 grams of tomato puree, 50 grams of onions (chopped), black salt powder to taste, ½ teaspoon of garam masala and coriander leaves (chopped).
Method:
Brown the chopped onions in cooking oil. When brown, add the ginger - garlic paste. Add the green peas along with the tomato puree. Cook till green peas are tender. Add the sliced mushrooms, water and seasoning. Allow simmering for about 15 minutes. When thick, remove and serve garnished with chopped coriander. Mushroom Masala:
Ingredients:
200 grams of fresh mushrooms, 5 - 6 red chilies, a few peppercorns, ¼ teaspoon of turmeric, ¼ teaspoon of garam masala, 2 flakes garlic, 30 grams onion, ½ coconut, a few curry leaves, salt to taste and 2 tablespoons of fat.
Method:
Clean mushrooms. Grind the spices with onion and garlic. Mix with mushrooms. Slice coconut and cut slices into ½ cm. pieces. Mix coconut slices with mushroom mixture. Heat fat. Saute mushroom mixture. Add curry leaves and salt to taste and allow to cook on a slow fire till done without adding any liquid. Click here if you would like to Contribute or send a feedback.
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