# 37 DELICIOUS MUSHROOM

1.MUSHROOM GREEN CURRY


Ingredients-

• Mushroom (cleaned and cut in half)-1 packet
• Small potatoes (boiled)-6 to 7
• Green chillies-3
• Onions (chopped)-3
• Garlic-clove paste-8 pieces of each
• Coriander leaves (3/4 as paste and the rest chopped)-1 bunch
• Oil-2 tsp
• Ghee-2tsp
• Lemon-1

Method-

• Heat oil in a pan, add onions and fry till light brown. Add garlic paste. coriander paste and the chopped portion. finely cut green chillies and saute. Add ghee and mushrooms. Add water and cook for 10 minutes. 
• Adjust the water, add the boiled potatoes and cook for another six minutes
• Finally add the ghee and lemon juice
• Serve with steamed rice

2.CREAM OF MUSHROOM

Ingredients-

• Fresh button mushroom-20 to 30 pieces
• Garlic-4 to 5 cloves
• Honey-1 tbsp
• Celery-4 inch stalk
• Basil-1 stalk
• White/black pepper powder to taste
• Salt to taste
• Bay leaves-1
• Spring onion green (chopped)-2 tbsp
• Green capsicum-1/4th piece
• Olive oil-2 tsp
• Veg/ Chicken stock/ water-1 cup
• Milk-2 cups

Method-

• Clean and wash everything. Peel and crush garlic. Finely slice 10-12 mushrooms. Reserve few leaves of basil and celery, Now make a paste of remaining mushroom, celery, basil and capsicum with 1/4 cup of milk. Heat olive oil in a pan. Add bay leave after few seconds add garlic stir fry briefly. Add sliced mushrooms cook for two minutes. Add the mushroom paste again cook for 3 minutes. Now add vegetable stock and milk. Add salt and pepper. Bring it to boil and reduce the heat and simmer it for 12 minutes. Add honey and boil it for another two-three minutes. Take out the bay leaves and serve piping hot garnished with spring onion greens, basil and celery leave.

3.EXOTIC MUSHROOM RISOTTO

Ingredients-

• Non-Basmati brown rice (or Goan rice)-90 gm
• Wild rice-40 gm
• Button Mushroom-15 gm
• Porcini-15 gm
• Wood ear Mushrooms-15 gm
• Truffle oil-5 gm
• Parme-san shavings-5 gm
• Onions(chopped)5 gm
• Garlic (chopped)-5 gm
• Vegetable stock-40 ml
• Mushroom water (the water in which you soak dry mushroom)-40 ml
• Olive oil-10 ml
• Chopped thyme-5 gm
• White wine-15 ml
• Sea salt to taste

Method-

• Heat olive oil, saute chopped onions, thyme and garlic. Add mushrooms and saute. Add rice and deglaze  the pan with white wine. Add the stock and let the rice cook. Add mushroom water, salt and pepper. Finish with butter and truffle oil. Garnish with parmesan shavings.

4.WILD MUSHROOM KEDGEREE


Ingredients-

• Basmati rice-100 gm
• Dried morel mushroom (soaked in warm water)-15 gm
• Shitake mushroom (soaked in warm water)-15 gm
• Button mushroom (chopped)-25 gm
• Fresh green chilies (chopped)-10 gm
• Cumin seeds-5 gm
• Garlic-10 gm
• Turmeric powder-10 gm
• Ghee-30 ml
• Blacked pepper (powdered)-10 gm
• Salt to taste
• Coriander-10 gm
• onion (chopped)-1

Method-

• Saute cumin, onion, garlic and chilies in ghee. Mix in button mushrooms, rice, turmeric, water and salt and let it simmer on medium flame. When the rice is half-cooked, add soaked mushrooms and let it simmer for five to six minutes  more. Garnish with ghee and freshly chopped coriander.

5. MUSHROOM DELIGHT

Ingredients-

• Button mushroom-200 gm
• Tomatoes-4  big (cut and make a puree)
• Carrot-2 (medium-sized:grind into a paste
• Onion-1 big
• Garlic flakes-6
• Ginger-1 inch piece
• Cumin-1 tsp
• Cashewnut paste-4 tsp
• Fenugreek -2 tbsp (fried)
• Cumin powder-1/2 tsp
• Coriander powder-1 tsp
• Chili powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Garama masala-1/4 tsp
• Ghee-1 tbsp
• Salt-As per taste
• Clove-2
• Cardamom pods-2
• Cinnamon-1/2 inch piece

Method-

• Wash the mushrooms. Make a paste of the onion, garlic, flakes and ginger. Take a deep bottomed microwave-safe vessel (preferably glassware). Put in ghee, cloves, cardamom pods, cinnamon stick and cumin and microwave  for2 minutes on high. Now, add the onion, ginger and garlic paste. Cook for another 3 minutes. Add the tomato puree, carrot paste, turmeric powder, cumin powder, coriander powder, chili powder and cook for another 6 minutes. Add the mushrooms whole, along with the cashewnut paste, garam masala and kasuri methi. Sprinkle some salt and microwave for 10 minutes. Take the dish out of the microwave oven and garnish with fried onion rings. Serve with paratha or jeera rice.

6. MATAR MUSHROOM



Ingredients-

• Green peas Thawed frozen 1 cup

• Button mushrooms quartered 10-15

• Salt to taste

• Turmeric powder 1/4 teaspoon

• Oil 2-3 tablespoon

• Onion finely chopped 2 medium

• Ginger-garlic paste 1 tablespoons

• Coriander powder 2 teaspoons

• Cumin powder 1 teaspoon

• Red chilli powder 2 1/4 teaspoons

• Tomato puree 3/4 cup

• Cashewnut paste 1/4 cup

• Mawa (khoya) grated 3 tablespoons

• Garam masala powder 2 teaspoons

Method-

• Cook mushrooms with 1 cup water, salt and turmeric powder in a non-stick pan till soft.
• Heat oil in a non-stick pan, add onions and sauté till light brown. Add ginger-garlic paste, mix well and add 1 tbsp water. Mix and sauté for 1 minute.
• Add coriander powder, cumin powder and red chilli powder. Mix well and add tomato puree. Mix again and sauté for 2-3 minutes.
• Add cashewnut paste. Mix well and cook for 3-4 minutes. Add mawa and mix again. Add mushrooms with water and mix. Add green peas, salt and mix again. Add garam masala powder and mix well. Cook for 3-4 minutes. Serve hot.