Mushrooms are rich in fibre, antioxidants, potassium, copper, iron, phosphorus and Vitamins B and D. Add them to your diet with these delicious recipes.
• 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
Method
• 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
• 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 don’t 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)
• Combine 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
Dry spices to temper
• 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)
Method
• 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 don’t 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
Method
• 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
Ingredients
• 2 cups thickly sliced mushrooms
• 2 cups bean sprouts
• 1 1/2 cups blanched broccoli florets
• 1/2 cup thinly chopped and blanched broccoli stalks
• 2 tsp olive oil
• 1 tbsp finely chopped garlic (lehsun)
• 1/2 cup finely chopped spring onion whites
• 2 tsp dried thyme
• 1 tsp red chilli sauce
• Salt to taste
• 2 tbsp finely chopped spring onion greens
Method
• 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
Ingredients
• 1 1/2 cup mushrooms, halved
• 1/4 cup tomatoes, chopped finely
• 4 tsp onion, chopped finely
• 4 tsp capsicum, chopped finely
• 1/4 cup baby corn, halved
• 1/2 tsp ginger (adrak) paste
• 1 tsp garlic (lehsun) paste
• 1/2 tsp green chillies, chopped
• 1 tsp red chilli powder
• 1/2 tsp turmeric (haldi) powder
• 1 tsp garam masala
• Salt to taste
• 1 tbsp oil
• Coriander leaves (dhania)
Method
• 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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