Mushroom Recipes

Mushroom Bhajii

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Mushroom



Ingredients

* 20 button mushrooms sliced or quartered
* Half an onion finely chopped
* 2 inches grated root ginger
* 4 cloves garlic sliced
* 1 teaspoon garam massala
* 1 teaspoon cumin powder
* 2 spring onions finely sliced
* Cracked black pepper
* 2 Tablespoons worcester sauce
* 1 Tomato quartered
* 5 tablespoons chopped coriander leaves
* Vegetable Oil

Method

Fry the onion until translucent in veg oil. Add the garam massala and cumin powder and sliced garlic and grated ginger and strir fry for 2 minutes. Add the mushrooms and stir fry on a medium heat for 7 minutes, stirring regularly. Add the worcester sauce and tomatoes and leave to simmer for 2 more minutes then serve with a little pepper sprinkled over, then add the coriander and finally the spring onions.

Mushroom Vindaloo

Ingredients

* 6 Large flat mushrooms
* Half an onion finely chopped
* 1 Cup curry massalla gravy
* 2 inches grated root ginger
* 4 cloves garlic sliced
* 1 teaspoon garam massala
* 1 teaspoon cumin powder
* 3 teaspoons chilli powder
* 4 cayenne chillies sliced lengthways
* 5 tablespoons chopped coriander leaves
* Vegetable Oil

Method

We are now making premium quality toasted and freshly ground curry powders and curry kits, availability is limited due to small scale hand made production but the quality will exceed your expectations.
Method

Peel and slice the mushrooms. Fry the onion until translucent in veg oil. Add the garam massala, chilli powder and cumin powder and sliced garlic and grated ginger and strir fry for 2 minutes. Add the mushrooms, curry massalla gravy and chillies and stir fry on a medium heat for 7 minutes, stirring regularly. Add the tomatoes and leave to simmer for 2 more minutes then serve with the coriander.

Mushroom Korma

Ingredients

6 Large Flat Mushrooms
1 Tin evaporated milk
4oz grated coconut
4oz Sour Cream
3 Tablespoons Mango chutney
Quarter of an onion finely chopped
2 Teaspoon Curry Powder
Half Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
2 Tablespoons mushroom sauce (optional)
1 Teaspoon Turmeric
1 teaspoon Garam Massalla

Method

Peel and slice the mushrooms. Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the vegetable and the cream, coconut, mango chutney and milk and simmer for 10 minutes or until the vegetables are cooked, stirring occasionally. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla, mushroom sauce and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

Mushroom Fried Rice

Ingredients

* 1 Cup Basmati Rice
* 1 Chicken Stock Cube
* Water
* 4 Green Cardamon Pods
* 200g finely sliced mushrooms
* Turmeric

Method

Basmati rice must be used for this recipe. Add the stock cube and cardamom pods to the water in a large pan. Add 1 teaspoon turmeric powder. Bring the water to the boil and add the basmati rice. Cook for 9-10 minutes stirring occasionally, drain. Pop the cardamom seeds into the rice and discard the husks. Stir fry the mushrooms with a little vegetable oil, thin stir in the cooked rice and serve.

Mushroom Dhansak

Ingredients

1Lb button mushrooms
1 cup red lentils
1 Cup of Curry Massalla Gravy (see recipe)
Quarter of an onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
3 Tablespoons Mango Chutney
2 Finely Chopped Cayenne Chillies
1 Clove Garlic
Quarter Cup Pineapple Juice
5 Tablespoons Vegetable Oil
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
1 teaspoon Garam Massalla
Juice of 1 lemon

Method

Bring a pot of water to the boil and add the lentils and simmer gently for 30-40 minutes until the lentils are soft and mushy. Drain the lentils. Make a paste of the curry powder and chilli powder with the lemon juice. Fry the onion and 1 cayenne chilli in the vegetable oil on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the mushrooms and stir fry for 7 minutes. Add half the Massalla Gravy and simmer for 3 minutes, stirring occasionallly. Now add the lentils, Mango chutney and Pineapple Juice, stir and simmer for a further 5 minutes. If the needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and 1 cayenne chilli cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top.

Mushroom Madras

Ingredients

6 Large flat mushrooms
Half an onion finely chopped
1 Cup curry massalla gravy
4 Tablespoons Tomato Puree
2 inches grated root ginger
4 cloves garlic sliced
1 teaspoon garam massala
1 teaspoon cumin powder
3 teaspoons chilli powder
4 cayenne chillies sliced lengthways
5 tablespoons chopped coriander leaves
Vegetable Oil


Method

Peel and slice the mushrooms. Fry the onion until translucent in veg oil. Add the garam massala, chilli powder and cumin powder and sliced garlic and grated ginger and strir fry for 2 minutes. Add the mushrooms, curry massalla gravy, tomato puree and chillies and stir fry on a medium heat for 7 minutes, stirring regularly. Add a little water to prevent drying out. Add the tomatoes and leave to simmer for 2 more minutes then serve with the coriander

Mushroom Stew


Ingredients

1/2 kg cabbage, shredded
1/4 cup chopped french beans
1 cup mushrooms, cleaned
1 tbsp vinegar
1/4 tsp pepper powder
1/2 cup water
2 tbsp chopped onion
1 tsp oil

Mix together

1/4 tsp garlic paste
1 bay leaf
2-3 cloves
Salt as per taste
1 tsp sugar
1 tbsp tomato ketchup
1 tbsp tomato puree


Method
1. In a pan, put cabbage, beans, water and vinegar
2. Simmer for 40-45 mins.
3. Add mixed ingredients to cabbage
4. Let it simmer for 10 mins.
5. Cover the mushrooms with boiling water and cover it
6. Keep the mushroom aside for 15 mins.
7. Drain and chop the mushrooms
8. In a pan, heat oil
9. Simmer mushroom till brown
10. Remove and keep aside
11. Add more oil if required and saute onion till tender
12. Mix mushroom and onion well
13. In a baking dish, put 1/2 of cabbage mixture
14. The put the layer of mushroom mixture and finally top with remaining cabbage mixture
15. Pour 1/2 of water over it
16. Bake for 35-40 mins.at 350oc
17. Serve hot

Mushroom Masala

Ingredients

Around 12-15 button mushrooms (quartered)
1 big yellow onion (sliced)
2 medium tomatoes(pureed)
1/2 inch ginger
3-4 cloves garlic
11/4 tsp chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
21/2 tsp coriander powder
2 tsp white vinegar
1 tsp mustard seeds
3tbsp oil.
1 tbsp chopped coriander leaves

Method

1. Make a paste of Ginger-garlic together.
2. Heat oil in a saucepan. Add mustard seeds. Let crackle. Add Onions. Saute till onions turn medium brown in color.
3. Add ginger-garlic paste. Saute for a minute.
4. Add chilli powder, coriander powder, turmeric powder. Saute for half a minute.
5. Add tomato puree. Saute for 2-3 minutes.
6. Now put in the Mushrooms. Mix well. Add half cup of water and salt. Cover with a lid for 10-12 mins. Stir in

Tomato Mushroom

Ingredients

200 gms. fresh mushroom.
2 big red tomatoes.
1 big onion
Salt to taste.
Red chilli and fresh corriander leaves.
1 big spoon tomato sauce.
Oil 2 tbs.

Method

1. Wash and cut mushrooms in halves , keep aside.
2. In a pan put oil and cut onions saute for a few minutes till transparent.
3. Now, peel tomatoes by putting them in hot water, cut it finely add to onions stir well.
4. Now put mushrooms, salt, red chilly mix well for a few minutes. Add, tomato sauce to the mixture and again stir.
5. Serve with plenty of corriander leaves and a little cream at the top.

Mushroom Pepper Fry

Ingredients

Button or Oyster mushrooms - 200 gms
Corriander seeds - 1 Tbsp
Pepper - 1 tsp
Fennel - 1 Tbsp
Grated coconut - 1/3 cup
Red chillies - 5-6
Garlic - 6 flakes
Ginger - small piece
Oil - 4 Tbsp
Cinnamon - 2 pieces, 2 cm each
Onions - 1 cup, chopped
Tomatoes - 1 cup, chopped
Salt to taste


Method:

1. Clean and cut mushhrooms into quarters.
2. Roast all the ingredients from corriander to ginger in a little oil and grind to a smooth paste.
3. Heat oil, add cinnamon and onion.
4. When onions are brown and ground masala tomatoes, fry well.
5. Add mushrooms and salt. Cover and cook on a slow flame for about 10 miutes, till the mushrooms are tender.
6. Serve with rice or chapathis.

Easy version:

1. To simplyfy the preparation replacecorriander, pepper , fennel and chillies with ½ the quantities of respective powders.
2. Mix them together with 2 Tbsp of water to a paste.
3. Use 2 tsps of packaged ginger-garlic paste instead of ginger and garlic, 2 Tbsp of coconut cream instead of grated coconut and ¼ cup of tomato puree instead of chopped tomatoes.
4. Heat oil, fry cinamon and onions, add the spice paste, fry for 1 minute.
5. Add ginger garlic paste, fry till fragrant.
6. Add mushrooms, tomato puree and coconut cream.
7. Add salt to taste and simmer till mushrooms are tender.

Corn Masala Mushroom

Ingredients

250 gms mushrooms, halved
3 tomatoes, chopped finely
1 onion, chopped finely
1 capsicum, chopped finely
100 gms baby corn, halved
1/2 tsp ginger paste
1 tsp garlic paste
2 green chillies, chopped
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
Salt as per taste
1 tsbp oil
Chopped corriander leaves

Method

1. Heat oil in a pan
2. Fry onions till golden brown
3. Add ginger-garlic paste and simmer for 2 minutes
4. Add green chillies and red chilli powder and stir well
5. Add tomatoes and simmer for 5 minutes
6. Add salt, garam masala and turmeric powder
7. Add mushrooms, corn and capsicum
8. Stir for 5 minutes till tender
9. Garnish with corriander leaves
10. Serve hot

Vegetable Mushroom

Ingredients

One LB fresh mushroom
1 medium capsicum
1 medium onion
1 medium tomato
1 green chilli in small pieces
1 tsp oil
2 tsp red chill powder
2 tsp dry coriander powder
1 tsp cumin-mustard seeds
1/2 tsp Turmeric
salt to test

Method

1. Wash mushroom neatly. If mushroom is small keep them like that.other wise cut into two pieces.
2.cut onions, capsicum, tomato in square pieces
3. put oil in a pan.
4. Add cumin and mustard seeds
5. Add green chills, onions
6. Fry onions till golden brown
7. Add capsicum cook until soft
8. Add tomato cook little bit
9. Now add mushroom, put turmeric, red chill powder, coriander powder, salt
10. Mix it well.

TIP

Mushroom does not take long time to cook.

If you would like to make this dish for lunch /dinner, make this vegetable before half an hour.

Mushroom contains water and this will come out as you cook and hence it should be prepared before half an hour.