80>collection of 29 mushroom recipes Part =3= ( SL No- 80 to 29 )---***
80>mushroom rice=মরসুম রাইস
easy and quick recipe of mushroom rice. this mushroom rice recipe is
more european style than chinese or indian style.
81> mushroom & spinach cream sauce
step by step recipe to make mushroom and spinach cream sauce.
its an easy and quick recipe.
82>mushroom caldin
coconut milk based goan mushroom curry. flavorful and non spicy.
83>mushroom chili fry
delectable goan recipe mushrooms sauted with soft succulent onions.
84>mushroom fried rice
stir fried chinese style fried rice with mushrooms.
85>mushroom roast
quick recipe that can be made with just mushrooms & few
indian spice blends or masala.
86>cream of mushroom soup
a one pot quick & easy recipe of cream of mushroom soup.
vegetarian recipe.
87>creamy mushroom pasta
one pot recipe to make a delicious creamy mushroom pasta
88>garlic mushroom
simple yet delicious chinese garlic mushrooms recipe.
=========================================================
80>mushroom rice
mushroom rice recipe – here’s an easy and quick recipe of mushroom rice made in european style. this mushroom rice recipe i had made for lunch and everyone liked it.
the most amazing thing is that, it is not an elaborate or complicated recipe. easy for bachelors, students and single people. if you have leftover rice than you could use it right away to make this recipe.
i have only used the following veggies – mushrooms, garlic, scallions in this recipe plus dried herbs and seeds like oregano, thyme and crushed sesame seeds. but you could use other dried herbs like rosemary, parsley, sage or whatever you are fond of. this recipe is a completely vegan recipe. so my vegan friends can enjoy making this one.
this mushroom rice recipe is more european style than chinese or indian style. its not all spicy but yet flavorful and tasty. if you need some spice in the rice, you could add tobasco sauce or paprika or more of black pepper.
mushroom rice recipe
prep time 15 mins
cook time 25 mins
total time 40 mins
mushroom rice recipe - flavorful and tasty mushroom rice made in european style
recipe type: main
cuisine: world
serves: 3
ingredients (measuring cup used, 1 cup = 250 ml)
2 cups cooked rice
2 packets of white button mushrooms, cleaned and chopped
2 tbsp extra virgin olive oil
1 tsp roasted crushed sesame seeds
½ tsp thyme
½ tsp oregano
3-4 scallions chopped (reserve the greens for garnishing)
1 tsp finely chopped garlic (optional)
¼ tsp black or white pepper
salt
how to make the recipe:
in a pan heat up the olive oil.
add the chopped garlic.
after a minute add the scallions. there is no need to brown the garlic.
when the scallions become transparent, add the mushrooms.
saute the mushrooms till they leave water and are dried up and completely cooked.
add the black or white pepper, crushed sesame seeds, thyme and oregano to the mushrooms. mix well.
now add the cooked rice and salt.
saute the rice with the mushrooms for a couple of minutes.
garnish mushroom rice with the scallions greens.
serve mushroom rice hot with a salad or you could just drizzle some extra virgin olive oil to the rice and enjoy the bowl of mushroom rice.
notes
1. its easy if you have leftover rice or else you will have to cook the rice.
2. if you do not have crushed sesame seeds, you could also use whole sesame seeds. roast them and add to the rice.
3. you could use fresh herbs instead of dried herbs.
4. you can also use other varieties of mushrooms or different mixed mushrooms. this will give a nice texture and crunchiness to the recipe.
mushroom and spinach cream sauce is a recipe which i made some days back. since nowadays i am living with an international group of people, i come across many recipes that i would have never even thought of cooking… all to do with my indian cooking background.
these recipes use simple ingredients… simple methods and you have a healthy and great meal ready. though our dinner is mostly indian, we do cook food from different cuisines for lunch. i have learnt a great deal from my spanish friend S and my portuguese friend M. plus also some tibetan and russian food from some other friends
now sharing with you all an italian recipe. just made this recipe from scratch without looking on internet or anywhere. since now i have an understanding of how food is made and eaten in some countries and cultures, it was easy to make this recipe.
i have had some amazing italian food here and so now know what goes into the makings of an italian recipe. i knew a few italian recipes before, but have learnt a great deal now. this italian recipe is of creamy mushroom spinach sauce. i had earlier made a similar recipe to this one but instead of spinach and basil, i had added dill leaves.
this recipe is easy and quick. these kind of creamy recipes taste great with pasta, noodles, lasagna. since we had made some rice we had the creamy mushroom spinach sauce with rice.
mushroom and spinach cream sauce recipe below:
mushroom and spinach cream sauce recipe
prep time 15 mins
cook time 35 mins
total time 50 mins
creamy mushroom with spinach and basil leaves - healthy and tasty recipe
ingredients (measuring cup used, 1 cup = 250 ml)
2 packets of button mushrooms
2 cups chopped spinach/palak
1 cup chopped basil leaves
4-5 scallions
5-6 garlic
½ tsp black pepper
1 tbsp extra virgin olive oil
2oo litres cream
cream cheese (optional)
parmesan cheese (optional)
salt
how to make the recipe:
take the scallions, wash them well and chop them. chop the garlic too. leave the green of the scallions for garnishing.
wash the mushrooms very well and chop them.
wash the spinach leaves and chop them.
wash the basil leaves and keep aside to be chopped later.
in a pan heat up the olive oil and add the chopped scallions and garlic and saute for 3 minutes on a medium flame.
now add the mushrooms.
mix the mushrooms with the onion and garlic and saute it.
first the mushrooms will start to leave water.
then the water will start becoming less.
then you add the chopped spinach leaves when all the water dries up.
saute for a 3-4 minutes till the spinach becomes soft.
add salt and pepper and saute the veggies more for 3-4 minutes till the spinach is cooked.
add the chopped basil leaves.
cook for 1-2 minutes.
lower the flame and pour the cream. at this stage you could also add cream cheese. i did not add any cheese to this recipe.
mix the cream well with the veggies.
switch off the burner…..garnish the creamy mushroom spinach with the scallion greens. and if you like some parmesan cheese… and your mushroom spinach cream sauce is ready to be served with your choice of pasta or noodles.
mushroom caldin recipe – a vegetarian as well as vegan version of the popular goan bright yellow curry generally made with fish.
fish caldin as well as veg caldin is often served in the shacks and restaurants in goa. i once had a veg caldin at a beach shack and it was bad. no flavors, no balance and no taste…. wondered who made it.
mom makes fish as well as prawns caldin often at home. being goans, they are fish eaters, so fish is often served on the menu. i use my mom’s caldin recipe to make veg or mushroom caldin at home. my north indian family loves this mushroom curry to the core. so much so that i often get requests to make this. this curry is not spicy and can even be made for kids.
here i have used coconut milk, both thin and thick milk. you can also use grated coconut and make the curry. to give a hint of sourness to the curry, we always add tamarind. in the absence of tamarind you can add vinegar or lime juice.
as this is a curry, it goes best with some steamed rice. its also great with some soft bread or rolls. the bread soaks up the curry and its yummm when you eat a slice of bread and in no time you will end up finishing the curry as well as the bread. the curry can also be had with chapatis or parathas.
i served mushroom caldin with garlic bread and steamed rice. accompanying the curry you can also serve a side vegetable dish or a salad.
even with veggies like cauliflower, peas, carrots, french beans etc the caldin curry tastes very good. so you can make this coconut based curry with veggies of your choice as well as mushrooms or mixed varieties of mushrooms
veg mushroom caldin recipe
prep time 15 mins
cook time 20 mins
total time 35 mins
veg mushroom caldin recipe - coconut milk based goan mushroom curry. flavorful and non spicy.
recipe type: main
cuisine: goan, indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
200-250 gms button mushrooms, rinsed and quartered
¼ cup chopped onion, chopped
1 medium sized tomato - quartered
2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
2 tbsp oil
salt as required
for the masala curry paste:
2-3 garlic/lahsun
½ inch ginger/adrak
¼ cup roughly chopped onion
2-3 red chilies
1 tsp seedless tamarind/imli
1 tsp cumin seeds/jeera
2 tsp coriander seeds
¼ or ½ tsp turmeric powder/haldi
how to make the recipe:
first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
keep the ground curry paste aside.
heat oil in a pot. fry onions till transparent.
add tomatoes and fry for 2-3 minutes.
now add the mushrooms. stir and saute the mushrooms.
first the mushroom will ooze out water and the whole mixture will become slightly watery.
continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
now add the ground masala paste and saute for 3-4 minutes, stirring often.
first add the thin coconut milk and simmer the curry for 5-6 minutes.
season with salt.
addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
lastly add the thick coconut milk and let the curry come to one boil. switch off the fire.
serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.
notes
if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.
this recipe of mushroom chilli fry is a goan recipe. not to be confused with the indo chinese chilli mushroom. this is how my mom makes prawn chilli fry and i make the mushroom chilli fry. prawns substituted with mushrooms :-)
mushroom chilli fry recipe can also be served as a starter or can be had as a side dish. sometimes i make the chilli fry accompanied with some dal as a side dish. but most times as a main dish served with bread. you can also serve mushroom chilli fry with chapatis or naan.
mushroom chilli fry
prep time 10 mins
cook time 20 mins
total time 30 mins
mushroom chilli fry - a delectable mushroom recipe from goa. mushrooms sauted with soft succulent onions with a hint of warmth from the chilies and spices.
recipe type: main
cuisine: indian, goan
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms button mushrooms
1 large onion or 2 medium sized onions
2-3 green chilies
½ tsp cumin powder
¼ tsp turmeric powder
¼ tsp black pepper powder
a pinch of red chili powder (optional)
a generous pinch of garam masala powder
1 tbsp oil
1 or 2 tbsp coriander leaves
salt as required
how to make the recipe:
rinse and chop the mushrooms.
slice the onions thinly.
slit the green chilies
heat oil in a pan or wok.
add the onions and saute till they begin to get light browned.
the onions should have softness in them. so when you see them beginning to get light browned, proceed to the next step. don't make the onions crisp or browned.
this process of cooking onions take a lot of time.
so to quicken this process, add a pinch of salt to the onions. this helps the onions to cook faster.
add the green chilies and saute for half a minute.
now add the chopped mushroom and stir.
add all the spice powders including salt.
saute the mushrooms till they shrink in size and leave water.
continue to cook till all the water has evaporated and you can see oil in the mixture.
saute till the mushrooms turn a light golden.
add coriander leaves and cook for a minute.
switch off the fire and serve the goan mushroom chilly fry with some pav, bread or rolls.
mushroom fried rice recipe – an indo chinese recipe of fried rice with mushrooms. easy to cook and too good to taste.
one of those quick stir fried rice dishes that i love to make, especially when i have fresh celery at home. i cannot stress enough the flavors that celery bring into a chinese dish and i always recommend to use them when making any indo chinese food at home.
if you do not have celery, then you can easily replace coriander/cilantro with celery. the flavors which coriander will impart will surely be different, still the rice would taste great.
mushroom fried rice recipe is simple and can be quick too if you have some leftover rice. the whole dish is stir fried at a high flame and thats what imparts a restaurant like flavor in this dish. a lot of handwork is required when making this recipe. best is to use a wok or a pan with handles as when the heat becomes too high, you just lift the pan from the fire and then again keep it back while stir frying the ingredients by shaking the pan. few more similar recipes on blog are veg fried rice, schezwan fried rice and paneer fried rice recipe.
another suggestion is to use a naturally fermented soy sauce, that imparts the typical fermented flavor & taste to the rice. i have used kikkoman soy sauce here.
this mushroom fried rice can be had plain or accompanied with indo chinese vegetable side dish likeveg balls in hot garlic sauce, veg manchurian or sweet and sour vegetables.
mushroom fried rice recipe
prep time 20 mins
cook time 10 mins
total time 30 mins
mushroom fried rice recipe - stir fried chinese style fried rice with mushrooms
recipe type: main
cuisine: indo chinese
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
1 cup or 1.25 cups basmati or long grained rice
200-250 gms white button mushrooms
2-3 garlic cloves - finely chopped
1 medium onion or 2-3 spring onions, chopped finely
¾ to 1 tbsp chopped celery
1 tbsp naturally fermented soy sauce
2 to 3 tbsp oil
salt and black pepper as required
how to make the recipe:
first rinse the rice till the water runs clear of the starch.
then cook the rice in 5 cups of water with a few drops of oil and some salt. the rice should be cooked al dente or just cooked.
don't cook the rice till it becomes mushy or too soft. drain the rice in a colander and keep aside.
after the initial steam passes from the rice, cover the colander with a lid.
let the rice cool completely before you add it to the mushrooms.
heat oil in a wok or kadai. add the garlic and onions first and stir fry for 2 mins on a high flame.
then add the chopped mushrooms and stir fry for 5-6 mins or more on a high flame till the mushrooms begins to get lightly browned from the edges.
first the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil floating in the mixture.
when the mushrooms start to become lightly browned, then add the celery and stir fry for a minute.
add soy sauce, black pepper and salt.
stir and then add the rice. stir gently but briskly. stir fry the rice for 2-3 minutes.
serve the mushroom fried rice hot garnished with celery or spring onion greens with a side indo chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.
notes
1. to give some heat in the dish, you can add a bit of red chili powder or cayenne pepper.
2. substitute fresh coriander/cilantro leaves if you do not have celery.
80>mushroom rice=মরসুম রাইস
easy and quick recipe of mushroom rice. this mushroom rice recipe is
more european style than chinese or indian style.
81> mushroom & spinach cream sauce
step by step recipe to make mushroom and spinach cream sauce.
its an easy and quick recipe.
82>mushroom caldin
coconut milk based goan mushroom curry. flavorful and non spicy.
83>mushroom chili fry
delectable goan recipe mushrooms sauted with soft succulent onions.
84>mushroom fried rice
stir fried chinese style fried rice with mushrooms.
85>mushroom roast
quick recipe that can be made with just mushrooms & few
indian spice blends or masala.
86>cream of mushroom soup
a one pot quick & easy recipe of cream of mushroom soup.
vegetarian recipe.
87>creamy mushroom pasta
one pot recipe to make a delicious creamy mushroom pasta
88>garlic mushroom
simple yet delicious chinese garlic mushrooms recipe.
=========================================================
80>mushroom rice
mushroom rice recipe – here’s an easy and quick recipe of mushroom rice made in european style. this mushroom rice recipe i had made for lunch and everyone liked it.
the most amazing thing is that, it is not an elaborate or complicated recipe. easy for bachelors, students and single people. if you have leftover rice than you could use it right away to make this recipe.
i have only used the following veggies – mushrooms, garlic, scallions in this recipe plus dried herbs and seeds like oregano, thyme and crushed sesame seeds. but you could use other dried herbs like rosemary, parsley, sage or whatever you are fond of. this recipe is a completely vegan recipe. so my vegan friends can enjoy making this one.
this mushroom rice recipe is more european style than chinese or indian style. its not all spicy but yet flavorful and tasty. if you need some spice in the rice, you could add tobasco sauce or paprika or more of black pepper.
mushroom rice recipe
prep time 15 mins
cook time 25 mins
total time 40 mins
mushroom rice recipe - flavorful and tasty mushroom rice made in european style
recipe type: main
cuisine: world
serves: 3
ingredients (measuring cup used, 1 cup = 250 ml)
2 cups cooked rice
2 packets of white button mushrooms, cleaned and chopped
2 tbsp extra virgin olive oil
1 tsp roasted crushed sesame seeds
½ tsp thyme
½ tsp oregano
3-4 scallions chopped (reserve the greens for garnishing)
1 tsp finely chopped garlic (optional)
¼ tsp black or white pepper
salt
how to make the recipe:
in a pan heat up the olive oil.
add the chopped garlic.
after a minute add the scallions. there is no need to brown the garlic.
when the scallions become transparent, add the mushrooms.
saute the mushrooms till they leave water and are dried up and completely cooked.
add the black or white pepper, crushed sesame seeds, thyme and oregano to the mushrooms. mix well.
now add the cooked rice and salt.
saute the rice with the mushrooms for a couple of minutes.
garnish mushroom rice with the scallions greens.
serve mushroom rice hot with a salad or you could just drizzle some extra virgin olive oil to the rice and enjoy the bowl of mushroom rice.
notes
1. its easy if you have leftover rice or else you will have to cook the rice.
2. if you do not have crushed sesame seeds, you could also use whole sesame seeds. roast them and add to the rice.
3. you could use fresh herbs instead of dried herbs.
4. you can also use other varieties of mushrooms or different mixed mushrooms. this will give a nice texture and crunchiness to the recipe.
============================================================
81> mushroom & spinach cream saucemushroom and spinach cream sauce is a recipe which i made some days back. since nowadays i am living with an international group of people, i come across many recipes that i would have never even thought of cooking… all to do with my indian cooking background.
these recipes use simple ingredients… simple methods and you have a healthy and great meal ready. though our dinner is mostly indian, we do cook food from different cuisines for lunch. i have learnt a great deal from my spanish friend S and my portuguese friend M. plus also some tibetan and russian food from some other friends
now sharing with you all an italian recipe. just made this recipe from scratch without looking on internet or anywhere. since now i have an understanding of how food is made and eaten in some countries and cultures, it was easy to make this recipe.
i have had some amazing italian food here and so now know what goes into the makings of an italian recipe. i knew a few italian recipes before, but have learnt a great deal now. this italian recipe is of creamy mushroom spinach sauce. i had earlier made a similar recipe to this one but instead of spinach and basil, i had added dill leaves.
this recipe is easy and quick. these kind of creamy recipes taste great with pasta, noodles, lasagna. since we had made some rice we had the creamy mushroom spinach sauce with rice.
mushroom and spinach cream sauce recipe below:
mushroom and spinach cream sauce recipe
prep time 15 mins
cook time 35 mins
total time 50 mins
creamy mushroom with spinach and basil leaves - healthy and tasty recipe
ingredients (measuring cup used, 1 cup = 250 ml)
2 packets of button mushrooms
2 cups chopped spinach/palak
1 cup chopped basil leaves
4-5 scallions
5-6 garlic
½ tsp black pepper
1 tbsp extra virgin olive oil
2oo litres cream
cream cheese (optional)
parmesan cheese (optional)
salt
how to make the recipe:
take the scallions, wash them well and chop them. chop the garlic too. leave the green of the scallions for garnishing.
wash the mushrooms very well and chop them.
wash the spinach leaves and chop them.
wash the basil leaves and keep aside to be chopped later.
in a pan heat up the olive oil and add the chopped scallions and garlic and saute for 3 minutes on a medium flame.
now add the mushrooms.
mix the mushrooms with the onion and garlic and saute it.
first the mushrooms will start to leave water.
then the water will start becoming less.
then you add the chopped spinach leaves when all the water dries up.
saute for a 3-4 minutes till the spinach becomes soft.
add salt and pepper and saute the veggies more for 3-4 minutes till the spinach is cooked.
add the chopped basil leaves.
cook for 1-2 minutes.
lower the flame and pour the cream. at this stage you could also add cream cheese. i did not add any cheese to this recipe.
mix the cream well with the veggies.
switch off the burner…..garnish the creamy mushroom spinach with the scallion greens. and if you like some parmesan cheese… and your mushroom spinach cream sauce is ready to be served with your choice of pasta or noodles.
======================================================================
82>mushroom caldinmushroom caldin recipe – a vegetarian as well as vegan version of the popular goan bright yellow curry generally made with fish.
fish caldin as well as veg caldin is often served in the shacks and restaurants in goa. i once had a veg caldin at a beach shack and it was bad. no flavors, no balance and no taste…. wondered who made it.
mom makes fish as well as prawns caldin often at home. being goans, they are fish eaters, so fish is often served on the menu. i use my mom’s caldin recipe to make veg or mushroom caldin at home. my north indian family loves this mushroom curry to the core. so much so that i often get requests to make this. this curry is not spicy and can even be made for kids.
here i have used coconut milk, both thin and thick milk. you can also use grated coconut and make the curry. to give a hint of sourness to the curry, we always add tamarind. in the absence of tamarind you can add vinegar or lime juice.
as this is a curry, it goes best with some steamed rice. its also great with some soft bread or rolls. the bread soaks up the curry and its yummm when you eat a slice of bread and in no time you will end up finishing the curry as well as the bread. the curry can also be had with chapatis or parathas.
i served mushroom caldin with garlic bread and steamed rice. accompanying the curry you can also serve a side vegetable dish or a salad.
even with veggies like cauliflower, peas, carrots, french beans etc the caldin curry tastes very good. so you can make this coconut based curry with veggies of your choice as well as mushrooms or mixed varieties of mushrooms
veg mushroom caldin recipe
prep time 15 mins
cook time 20 mins
total time 35 mins
veg mushroom caldin recipe - coconut milk based goan mushroom curry. flavorful and non spicy.
recipe type: main
cuisine: goan, indian
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
main ingredients:
200-250 gms button mushrooms, rinsed and quartered
¼ cup chopped onion, chopped
1 medium sized tomato - quartered
2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
2 tbsp oil
salt as required
for the masala curry paste:
2-3 garlic/lahsun
½ inch ginger/adrak
¼ cup roughly chopped onion
2-3 red chilies
1 tsp seedless tamarind/imli
1 tsp cumin seeds/jeera
2 tsp coriander seeds
¼ or ½ tsp turmeric powder/haldi
how to make the recipe:
first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
keep the ground curry paste aside.
heat oil in a pot. fry onions till transparent.
add tomatoes and fry for 2-3 minutes.
now add the mushrooms. stir and saute the mushrooms.
first the mushroom will ooze out water and the whole mixture will become slightly watery.
continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
now add the ground masala paste and saute for 3-4 minutes, stirring often.
first add the thin coconut milk and simmer the curry for 5-6 minutes.
season with salt.
addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
lastly add the thick coconut milk and let the curry come to one boil. switch off the fire.
serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.
notes
if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the mushroom caldin curry as per your needs.
======================================================================
83>mushroom chili frythis recipe of mushroom chilli fry is a goan recipe. not to be confused with the indo chinese chilli mushroom. this is how my mom makes prawn chilli fry and i make the mushroom chilli fry. prawns substituted with mushrooms :-)
mushroom chilli fry recipe can also be served as a starter or can be had as a side dish. sometimes i make the chilli fry accompanied with some dal as a side dish. but most times as a main dish served with bread. you can also serve mushroom chilli fry with chapatis or naan.
mushroom chilli fry
prep time 10 mins
cook time 20 mins
total time 30 mins
mushroom chilli fry - a delectable mushroom recipe from goa. mushrooms sauted with soft succulent onions with a hint of warmth from the chilies and spices.
recipe type: main
cuisine: indian, goan
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms button mushrooms
1 large onion or 2 medium sized onions
2-3 green chilies
½ tsp cumin powder
¼ tsp turmeric powder
¼ tsp black pepper powder
a pinch of red chili powder (optional)
a generous pinch of garam masala powder
1 tbsp oil
1 or 2 tbsp coriander leaves
salt as required
how to make the recipe:
rinse and chop the mushrooms.
slice the onions thinly.
slit the green chilies
heat oil in a pan or wok.
add the onions and saute till they begin to get light browned.
the onions should have softness in them. so when you see them beginning to get light browned, proceed to the next step. don't make the onions crisp or browned.
this process of cooking onions take a lot of time.
so to quicken this process, add a pinch of salt to the onions. this helps the onions to cook faster.
add the green chilies and saute for half a minute.
now add the chopped mushroom and stir.
add all the spice powders including salt.
saute the mushrooms till they shrink in size and leave water.
continue to cook till all the water has evaporated and you can see oil in the mixture.
saute till the mushrooms turn a light golden.
add coriander leaves and cook for a minute.
switch off the fire and serve the goan mushroom chilly fry with some pav, bread or rolls.
==============================================================
84>mushroom fried ricemushroom fried rice recipe – an indo chinese recipe of fried rice with mushrooms. easy to cook and too good to taste.
one of those quick stir fried rice dishes that i love to make, especially when i have fresh celery at home. i cannot stress enough the flavors that celery bring into a chinese dish and i always recommend to use them when making any indo chinese food at home.
if you do not have celery, then you can easily replace coriander/cilantro with celery. the flavors which coriander will impart will surely be different, still the rice would taste great.
mushroom fried rice recipe is simple and can be quick too if you have some leftover rice. the whole dish is stir fried at a high flame and thats what imparts a restaurant like flavor in this dish. a lot of handwork is required when making this recipe. best is to use a wok or a pan with handles as when the heat becomes too high, you just lift the pan from the fire and then again keep it back while stir frying the ingredients by shaking the pan. few more similar recipes on blog are veg fried rice, schezwan fried rice and paneer fried rice recipe.
another suggestion is to use a naturally fermented soy sauce, that imparts the typical fermented flavor & taste to the rice. i have used kikkoman soy sauce here.
this mushroom fried rice can be had plain or accompanied with indo chinese vegetable side dish likeveg balls in hot garlic sauce, veg manchurian or sweet and sour vegetables.
mushroom fried rice recipe
prep time 20 mins
cook time 10 mins
total time 30 mins
mushroom fried rice recipe - stir fried chinese style fried rice with mushrooms
recipe type: main
cuisine: indo chinese
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
1 cup or 1.25 cups basmati or long grained rice
200-250 gms white button mushrooms
2-3 garlic cloves - finely chopped
1 medium onion or 2-3 spring onions, chopped finely
¾ to 1 tbsp chopped celery
1 tbsp naturally fermented soy sauce
2 to 3 tbsp oil
salt and black pepper as required
how to make the recipe:
first rinse the rice till the water runs clear of the starch.
then cook the rice in 5 cups of water with a few drops of oil and some salt. the rice should be cooked al dente or just cooked.
don't cook the rice till it becomes mushy or too soft. drain the rice in a colander and keep aside.
after the initial steam passes from the rice, cover the colander with a lid.
let the rice cool completely before you add it to the mushrooms.
heat oil in a wok or kadai. add the garlic and onions first and stir fry for 2 mins on a high flame.
then add the chopped mushrooms and stir fry for 5-6 mins or more on a high flame till the mushrooms begins to get lightly browned from the edges.
first the whole mixture will become watery as mushrooms will release water and slowly slowly the water will evaporate and you will see oil floating in the mixture.
when the mushrooms start to become lightly browned, then add the celery and stir fry for a minute.
add soy sauce, black pepper and salt.
stir and then add the rice. stir gently but briskly. stir fry the rice for 2-3 minutes.
serve the mushroom fried rice hot garnished with celery or spring onion greens with a side indo chinese vegetable dish like veg balls in hot garlic sauce, sweet and sour vegetables, veg manchurian.
notes
1. to give some heat in the dish, you can add a bit of red chili powder or cayenne pepper.
2. substitute fresh coriander/cilantro leaves if you do not have celery.
===================================================================
85>mushroom roast
mushroom roast – a quick recipe that can be made with just mushrooms and a few indian spice blends or masala. there is no chopping of any other veggie for this recipe, except the mushrooms.
white button mushrooms work very well in this recipe, but even portobello mushrooms would be good. the whole dish takes not more than 15 minutes too cook. the recipe is too good and makes for a spicy starter snack. the mushroom roast can also be had with chapatis or bread. they can also be served as a side dish with an indian main course meal.
this mushroom roast recipe here is north indian inspired. this recipe just happened as i wanted to make a mushroom side dish and did not want to spend a lot of time.
the mushrooms were the last dish i had to make for the day after all the cooking i had done. so when i finally made the dish, the taste was so good, that i decided to click the pics and post it too for all of you. why not share such a good recipe.
mushroom roast recipe
prep time 5 mins
cook time 15 mins
total time 20 mins
mushroom roast - a spicy sauted mushroom preparation.
recipe type: side
cuisine: north indian
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 grams button mushrooms
½ tsp turmeric powder/haldi
½ tsp kashmiri chilli powder or deghi mirch or ¼ tsp red chilli powder
½ tsp coriander powder/dhania powder
½ tsp tandoori masala or ¼ tsp garam masala powder
1 tbsp besan/gram flour
2 tbsp fresh yogurt/curd, whisked till smooth
2 tsp chopped coriander leaves/dhania leaves
1 tbsp oil
salt as required
how to make the recipe:
rinse the mushrooms first. drain and wipe them dry.
you can halve them or quarter them or even slice them.
heat 1 tbsp oil in a frying pan. add the mushrooms. stir and saute the mushrooms.
the mushrooms will take some minutes too cook.
first they will start to sweat and you will see a lot of water in the pan.
the water should dry up completely and the mushrooms should become golden from sides.
you can cook the mushrooms on a low to medium flame.
lower the flame and then add all the spice powders one by one - turmeric powder, red chili powder, coriander powder and tandoori masala or garam masala.
stir for 4 to 5 seconds.
add besan/gram flour and saute it on a low flame for 2 to 3 minutes.
remove the pan from fire and add beaten curd.
stir well and season with salt.
keep the pan on the stove top and saute for 4 to 5 minutes on a low flame till the mixture becomes dry and the masala has coated the mushrooms.
stir in coriander leaves and switch off the fire.
serve the mushroom roast with lemon slices or wedges.
cream of mushroom soup recipe – beginning the new year with a soup recipe. soups make rare appearances on my blog. but when they do, i make sure they are equally good. so when you guys make them at home, you are able to enjoy them as much as we do.
i generally don’t make creamy soups from any veggie. most of the times i end up making our family favorites – tomato soup and sweet corn soup. for the first time i made this cream of mushroom soup. it was a hit with us and also with our neighbors.
i checked a lot of recipes online and could not make up my mind. there are many many ways this recipe is made. since i am kind of purist when it comes to food, i searched on wikipedia. i have followed the basic way the cream of mushroom is made using my own proportions, with just a slight alteration in the technique. instead of adding the cooked mushrooms to the soup later, i have sauted the mushrooms first and then made the whole soup in one pot.
so this one pot soup recipe is an easy and quick way of making cream of mushroom soup. the result was a creamy smooth soup comforting in the winters. i paired the soup with peas pulao and a vegetable salad.
to make the roux (flour and butter cooked together), i have used whole wheat flour instead of all purpose flour/maida. both of them help in thickening in the soup and you can use the one which you prefer. chicken stock is not used in this recipe. you can use veg stock instead of water if you have ready veg stock at home.
vegetarian cream of mushroom soup recipe
prep time 10 mins
cook time 20 mins
total time 30 mins
cream of mushroom soup - a one pot quick and easy recipe of cream of mushroom soup. vegetarian recipe.
recipe type: side, starter
cuisine: world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 to 250 gms button mushrooms
1 small to medium onion, finely chopped
2-3 garlic cloves, finely chopped
1 tejpatta/indian bay leaf
a pinch or two of nutmeg powder or grated nutmeg
1 cup water
1 cup full fat milk at room temperature
6 tbsp cream, about 25-30% fat (i used amul cream)
1 tbsp whole wheat flour or all purpose flour/maida
2 tbsp butter
½ tsp chopped parsley or coriander leaves
freshly crushed black pepper as required
salt as required
a few chopped parsley or coriander leaves for garnishing
how to make the recipe:
melt the butter in a sauce pan.
add the bay leaf and saute till fragrant - about 4-5 seconds.
add the chopped onions and garlic.
saute till they soften and become translucent.
add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
saute till all the water dries up and the mushrooms are a light brown.
add the flour and saute for 3-4 minutes stirring often.
then add freshly crushed black pepper and saute for half a minute.
add water first followed by milk.
stir well and season with salt.
on a low flame let the soup come to gentle simmer
the soup would also begin to thicken.
simmer for about 4-5 minutes.
then add the cream and chopped parsley.
simmer for 2-3 minutes more stirring often.
lastly sprinkle nutmeg powder and stir.
switch off the stove top and pour the soup in individual serving bowls.
serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
notes
1. use fresh milk at room temperature. you can also warm or make the milk hot before adding.
2. to increase the heat and warmth in the soup, you can add a little extra of black pepper powder. use freshly crushed or powdered black pepper.
creamy mushroom pasta recipe – a continental style mushroom and pasta in a creamy sauce. one of those dishes that i end up making sometimes on fancy and the results are too good.
on some days i just don’t want to cook anything indian, like dal, sabzi and roti. so i make dishes which are not that commonly made in my home. in fact as much as i love european and continental cuisine, there are no takers in the family for these… and pasta is a no no most of the times.
but this recipe was an exception. even the husband who is not that fond of pasta loved this dish. however, slowly slowly we are moving from a family of people loving indian food to loving & relishing food from other cuisines and cultures.
to make this creamy mushroom pasta, you don’t have to make the white sauce separately. the sauce is made during the cooking process…
making this recipe is a one pot or one pan meal. towards the end i topped with cheddar cheese and then baked for the cheese to melt. if you don’t have an oven you don’t need to do this last step. just top the mushroom pasta with some grated cheese and serve hot.
apart from mushrooms, i have also used yellow bell pepper. this is however, optional. you can also add some cooked corn or baby corn or steamed broccoli, carrots, cauliflower in the recipe.
i served this creamy mushroom pasta with tomato soup and with some warm toasted brown bread. you can have this mushroom pasta without any accompaniment also.
creamy mushroom pasta recipe
prep time 15 mins
cook time 15 mins
total time 30 mins
creamy mushroom pasta - one pot recipe to make a delicious creamy mushroom pasta recipe.
recipe type: main
cuisine: continental, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
1 cup shell pasta or macaroni
1 button mushroom packet - 200 to 250 gms mushroom
1 medium to large yellow or red bell pepper (optional)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp chopped parsley or coriander leaves
1 tsp chopped basil
2 tbsp all purpose flour/maida
1.5 cups milk
2 tbsp butter
2 to 3 tbsp grated cheddar or mozzarella cheese
salt and black pepper as required
how to make the recipe:
heat enough water with salt & a few drops of oil till it begins to boil.
add the pasta and cook the pasta till they are completely cooked.
once cooked, strain them in a colander or strainer.
run fresh or cold water on the pasta.
drain and keep them aside.
rinse the mushrooms well in water in a strainer or colander. drain them.
trim the stalks and slice them. keep aside. chop the bell pepper and keep aside.
peel and finely chop the onions and garlic.
melt butter in a pan. add the garlic and saute for about 10-12 seconds on a low flame.
add the chopped onions and saute till the onions become translucent.
add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.
there should be no moisture in the pan.
the mushrooms will release their juices initially and after continuous sauting, the juices will evaporate.
keep on stirring in breaks while sauting the mushrooms.
after the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and saute for 4-5 mins on a low flame.
add the 2 tbsp flour.
stir well and saute for 3-4 mins on a low flame.
the flour will coat itself to the mushrooms and bell pepper.
add milk in a gentle stream to the pan and keep on stirring.
the flour will combine with the milk and you will see the sauce getting thickened slowly.
cook for about 2 minutes and add the pasta.
stir well and simmer for 1-2 minutes more.
then add the chopped parsley and basil and simmer for a minute
season with salt and pepper.
if the sauce becomes too thick, add some hot water or milk and thin the sauce.
you can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
pour the creamy mushroom pasta in a baking pan or bowl.
top with grated cheese and bake in a pre heated oven at 180 degrees C till the cheese melt.
serve this creamy mushroom pasta with a vegetable soup and with some warm toasted brown bread or white bread.
you can have this creamy mushroom pasta without any accompaniment also.
garlic mushroom recipe with step by step photos – simple yet delicious chinese recipe of garlic mushrooms.
both mushrooms and garlic make a good combination. i had made this saucy dish as an accompaniment, with the chili garlic noodles i had posted some time back. the dish is medium spicy. hence this garlic mushroom gravy goes very well with veg fried rice, veg noodles, garlic fried rice,hakka noodles or veg chowmein. you can even serve with a fragrant rice like basmati rice or jasmine rice.
i have also posted an italian recipe of garlic and mushrooms. this italian garlic mushroom is my go to recipe for a quick meal or snack.
garlic mushroom recipe - chinese garlic mushroom
prep time 10 mins
cook time 15 mins
total time 25 mins
garlic mushroom recipe - medium spicy sauce based dish made with white button mushrooms, garlic and spices.
recipe type: main
cuisine: chinese, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 grams white button mushrooms
2 tbsp sesame oil, regular or toasted
2 tsp finely chopped garlic
1 to 1.5 tsp finely chopped ginger
3 tbsp chopped spring onion whites or finely chopped onion
1 to 2 tsp finely chopped celery (optional)
1 tbsp naturally fermented soy sauce or add as required
2 tsp red chilli sauce or red chili paste or add as required
½ tsp crushed black pepper or pepper powder or ¼ tsp black pepper
2 sichuan pepper, crushed lightly in a mortar-pestle (optional)
⅔ to ¾ cup vegetable stock or water
1 tbsp corn starch + 2 tbsp water
½ tsp rice vinegar or regular vinegar
1 tsp rice wine (optional)
¼ to ½ tsp sugar
2 to 3 tbsp spring onion greens
salt as required
how to make the recipe:
prepping:
rinse or wipe dry the mushrooms. slice them and keep aside.
chop the spring onions, garlic, ginger.
crush the sichuan pepper and black pepper in a mortar-pestle.
dissolve 1 tbsp corn starch with 2 tbsp water to a smooth paste. keep aside.
preparing the sauce:
heat 2 tbsp sesame oil in a pan or wok. add 2 tsp finely chopped garlic and 1 to 1.5 tsp finely chopped ginger. saute on a medium flame for half a minute.
then add 3 tbsp chopped spring onion whites or finely chopped onion. saute for a minute.
next add 1 to 2 tsp finely chopped celery. celery is optional and you can skip it.
now add ½ tsp crushed black pepper or pepper powder and 2 sichuan pepper. stir and mix well with the rest of the mixture.
now add sliced or chopped white button mushrooms (200 grams).
saute the mushrooms on a medium flame.
first the mushrooms would release a lot of water. continue to saute till all the water dries up and the mushrooms are cooked well.
then add 1 tbsp naturally fermented soy sauce. for a gluten free version, use gluten free soy sauce.
next add 2 tsp red chilli sauce or red chili paste. red chilli paste would make the sauce more spicy. you can add both the soy sauce and chilli sauce as per your taste. mix very well.
pour ⅔ to ¾ cup vegetable stock or water.
add ¼ to ½ tsp sugar. stir well.
then add the corn starch paste.
stir very well after you add the corn starch.
bring the sauce to a simmer on medium flame. then add salt. add less salt as soy sauce and chilli sauce already has salt in them.
mix very well and continue to simmer till the sauce thickens.
switch off the flame and lastly add 2 to 3 tbsp spring onion greens, ½ tsp rice vinegar and 1 tsp rice wine (optional).
give a quick stir and serve mushroom garlic with veg fried rice, veg noodles, garlic fried rice, hakka noodles or veg chowmein.
85>mushroom roast
mushroom roast – a quick recipe that can be made with just mushrooms and a few indian spice blends or masala. there is no chopping of any other veggie for this recipe, except the mushrooms.
white button mushrooms work very well in this recipe, but even portobello mushrooms would be good. the whole dish takes not more than 15 minutes too cook. the recipe is too good and makes for a spicy starter snack. the mushroom roast can also be had with chapatis or bread. they can also be served as a side dish with an indian main course meal.
this mushroom roast recipe here is north indian inspired. this recipe just happened as i wanted to make a mushroom side dish and did not want to spend a lot of time.
the mushrooms were the last dish i had to make for the day after all the cooking i had done. so when i finally made the dish, the taste was so good, that i decided to click the pics and post it too for all of you. why not share such a good recipe.
mushroom roast recipe
prep time 5 mins
cook time 15 mins
total time 20 mins
mushroom roast - a spicy sauted mushroom preparation.
recipe type: side
cuisine: north indian
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 grams button mushrooms
½ tsp turmeric powder/haldi
½ tsp kashmiri chilli powder or deghi mirch or ¼ tsp red chilli powder
½ tsp coriander powder/dhania powder
½ tsp tandoori masala or ¼ tsp garam masala powder
1 tbsp besan/gram flour
2 tbsp fresh yogurt/curd, whisked till smooth
2 tsp chopped coriander leaves/dhania leaves
1 tbsp oil
salt as required
how to make the recipe:
rinse the mushrooms first. drain and wipe them dry.
you can halve them or quarter them or even slice them.
heat 1 tbsp oil in a frying pan. add the mushrooms. stir and saute the mushrooms.
the mushrooms will take some minutes too cook.
first they will start to sweat and you will see a lot of water in the pan.
the water should dry up completely and the mushrooms should become golden from sides.
you can cook the mushrooms on a low to medium flame.
lower the flame and then add all the spice powders one by one - turmeric powder, red chili powder, coriander powder and tandoori masala or garam masala.
stir for 4 to 5 seconds.
add besan/gram flour and saute it on a low flame for 2 to 3 minutes.
remove the pan from fire and add beaten curd.
stir well and season with salt.
keep the pan on the stove top and saute for 4 to 5 minutes on a low flame till the mixture becomes dry and the masala has coated the mushrooms.
stir in coriander leaves and switch off the fire.
serve the mushroom roast with lemon slices or wedges.
===============================================================
86>cream of mushroom soupcream of mushroom soup recipe – beginning the new year with a soup recipe. soups make rare appearances on my blog. but when they do, i make sure they are equally good. so when you guys make them at home, you are able to enjoy them as much as we do.
i generally don’t make creamy soups from any veggie. most of the times i end up making our family favorites – tomato soup and sweet corn soup. for the first time i made this cream of mushroom soup. it was a hit with us and also with our neighbors.
i checked a lot of recipes online and could not make up my mind. there are many many ways this recipe is made. since i am kind of purist when it comes to food, i searched on wikipedia. i have followed the basic way the cream of mushroom is made using my own proportions, with just a slight alteration in the technique. instead of adding the cooked mushrooms to the soup later, i have sauted the mushrooms first and then made the whole soup in one pot.
so this one pot soup recipe is an easy and quick way of making cream of mushroom soup. the result was a creamy smooth soup comforting in the winters. i paired the soup with peas pulao and a vegetable salad.
to make the roux (flour and butter cooked together), i have used whole wheat flour instead of all purpose flour/maida. both of them help in thickening in the soup and you can use the one which you prefer. chicken stock is not used in this recipe. you can use veg stock instead of water if you have ready veg stock at home.
vegetarian cream of mushroom soup recipe
prep time 10 mins
cook time 20 mins
total time 30 mins
cream of mushroom soup - a one pot quick and easy recipe of cream of mushroom soup. vegetarian recipe.
recipe type: side, starter
cuisine: world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 to 250 gms button mushrooms
1 small to medium onion, finely chopped
2-3 garlic cloves, finely chopped
1 tejpatta/indian bay leaf
a pinch or two of nutmeg powder or grated nutmeg
1 cup water
1 cup full fat milk at room temperature
6 tbsp cream, about 25-30% fat (i used amul cream)
1 tbsp whole wheat flour or all purpose flour/maida
2 tbsp butter
½ tsp chopped parsley or coriander leaves
freshly crushed black pepper as required
salt as required
a few chopped parsley or coriander leaves for garnishing
how to make the recipe:
melt the butter in a sauce pan.
add the bay leaf and saute till fragrant - about 4-5 seconds.
add the chopped onions and garlic.
saute till they soften and become translucent.
add the sliced or chopped mushrooms and saute till the mushrooms start to release water.
saute till all the water dries up and the mushrooms are a light brown.
add the flour and saute for 3-4 minutes stirring often.
then add freshly crushed black pepper and saute for half a minute.
add water first followed by milk.
stir well and season with salt.
on a low flame let the soup come to gentle simmer
the soup would also begin to thicken.
simmer for about 4-5 minutes.
then add the cream and chopped parsley.
simmer for 2-3 minutes more stirring often.
lastly sprinkle nutmeg powder and stir.
switch off the stove top and pour the soup in individual serving bowls.
serve the cream of mushroom soup steaming hot garnished with parsley or coriander.
notes
1. use fresh milk at room temperature. you can also warm or make the milk hot before adding.
2. to increase the heat and warmth in the soup, you can add a little extra of black pepper powder. use freshly crushed or powdered black pepper.
======================================================================
87>creamy mushroom pastacreamy mushroom pasta recipe – a continental style mushroom and pasta in a creamy sauce. one of those dishes that i end up making sometimes on fancy and the results are too good.
on some days i just don’t want to cook anything indian, like dal, sabzi and roti. so i make dishes which are not that commonly made in my home. in fact as much as i love european and continental cuisine, there are no takers in the family for these… and pasta is a no no most of the times.
but this recipe was an exception. even the husband who is not that fond of pasta loved this dish. however, slowly slowly we are moving from a family of people loving indian food to loving & relishing food from other cuisines and cultures.
to make this creamy mushroom pasta, you don’t have to make the white sauce separately. the sauce is made during the cooking process…
making this recipe is a one pot or one pan meal. towards the end i topped with cheddar cheese and then baked for the cheese to melt. if you don’t have an oven you don’t need to do this last step. just top the mushroom pasta with some grated cheese and serve hot.
apart from mushrooms, i have also used yellow bell pepper. this is however, optional. you can also add some cooked corn or baby corn or steamed broccoli, carrots, cauliflower in the recipe.
i served this creamy mushroom pasta with tomato soup and with some warm toasted brown bread. you can have this mushroom pasta without any accompaniment also.
creamy mushroom pasta recipe
prep time 15 mins
cook time 15 mins
total time 30 mins
creamy mushroom pasta - one pot recipe to make a delicious creamy mushroom pasta recipe.
recipe type: main
cuisine: continental, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
1 cup shell pasta or macaroni
1 button mushroom packet - 200 to 250 gms mushroom
1 medium to large yellow or red bell pepper (optional)
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tsp chopped parsley or coriander leaves
1 tsp chopped basil
2 tbsp all purpose flour/maida
1.5 cups milk
2 tbsp butter
2 to 3 tbsp grated cheddar or mozzarella cheese
salt and black pepper as required
how to make the recipe:
heat enough water with salt & a few drops of oil till it begins to boil.
add the pasta and cook the pasta till they are completely cooked.
once cooked, strain them in a colander or strainer.
run fresh or cold water on the pasta.
drain and keep them aside.
rinse the mushrooms well in water in a strainer or colander. drain them.
trim the stalks and slice them. keep aside. chop the bell pepper and keep aside.
peel and finely chop the onions and garlic.
melt butter in a pan. add the garlic and saute for about 10-12 seconds on a low flame.
add the chopped onions and saute till the onions become translucent.
add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.
there should be no moisture in the pan.
the mushrooms will release their juices initially and after continuous sauting, the juices will evaporate.
keep on stirring in breaks while sauting the mushrooms.
after the liquids have evaporated and the mushrooms have cooked, add the chopped bell pepper and saute for 4-5 mins on a low flame.
add the 2 tbsp flour.
stir well and saute for 3-4 mins on a low flame.
the flour will coat itself to the mushrooms and bell pepper.
add milk in a gentle stream to the pan and keep on stirring.
the flour will combine with the milk and you will see the sauce getting thickened slowly.
cook for about 2 minutes and add the pasta.
stir well and simmer for 1-2 minutes more.
then add the chopped parsley and basil and simmer for a minute
season with salt and pepper.
if the sauce becomes too thick, add some hot water or milk and thin the sauce.
you can garnish with grated cheese and serve the creamy mushroom pasta right here or proceed as follows, if you have an oven.
pour the creamy mushroom pasta in a baking pan or bowl.
top with grated cheese and bake in a pre heated oven at 180 degrees C till the cheese melt.
serve this creamy mushroom pasta with a vegetable soup and with some warm toasted brown bread or white bread.
you can have this creamy mushroom pasta without any accompaniment also.
======================================================================
88>garlic mushroomgarlic mushroom recipe with step by step photos – simple yet delicious chinese recipe of garlic mushrooms.
both mushrooms and garlic make a good combination. i had made this saucy dish as an accompaniment, with the chili garlic noodles i had posted some time back. the dish is medium spicy. hence this garlic mushroom gravy goes very well with veg fried rice, veg noodles, garlic fried rice,hakka noodles or veg chowmein. you can even serve with a fragrant rice like basmati rice or jasmine rice.
i have also posted an italian recipe of garlic and mushrooms. this italian garlic mushroom is my go to recipe for a quick meal or snack.
garlic mushroom recipe - chinese garlic mushroom
prep time 10 mins
cook time 15 mins
total time 25 mins
garlic mushroom recipe - medium spicy sauce based dish made with white button mushrooms, garlic and spices.
recipe type: main
cuisine: chinese, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
200 grams white button mushrooms
2 tbsp sesame oil, regular or toasted
2 tsp finely chopped garlic
1 to 1.5 tsp finely chopped ginger
3 tbsp chopped spring onion whites or finely chopped onion
1 to 2 tsp finely chopped celery (optional)
1 tbsp naturally fermented soy sauce or add as required
2 tsp red chilli sauce or red chili paste or add as required
½ tsp crushed black pepper or pepper powder or ¼ tsp black pepper
2 sichuan pepper, crushed lightly in a mortar-pestle (optional)
⅔ to ¾ cup vegetable stock or water
1 tbsp corn starch + 2 tbsp water
½ tsp rice vinegar or regular vinegar
1 tsp rice wine (optional)
¼ to ½ tsp sugar
2 to 3 tbsp spring onion greens
salt as required
how to make the recipe:
prepping:
rinse or wipe dry the mushrooms. slice them and keep aside.
chop the spring onions, garlic, ginger.
crush the sichuan pepper and black pepper in a mortar-pestle.
dissolve 1 tbsp corn starch with 2 tbsp water to a smooth paste. keep aside.
preparing the sauce:
heat 2 tbsp sesame oil in a pan or wok. add 2 tsp finely chopped garlic and 1 to 1.5 tsp finely chopped ginger. saute on a medium flame for half a minute.
then add 3 tbsp chopped spring onion whites or finely chopped onion. saute for a minute.
next add 1 to 2 tsp finely chopped celery. celery is optional and you can skip it.
now add ½ tsp crushed black pepper or pepper powder and 2 sichuan pepper. stir and mix well with the rest of the mixture.
now add sliced or chopped white button mushrooms (200 grams).
saute the mushrooms on a medium flame.
first the mushrooms would release a lot of water. continue to saute till all the water dries up and the mushrooms are cooked well.
then add 1 tbsp naturally fermented soy sauce. for a gluten free version, use gluten free soy sauce.
next add 2 tsp red chilli sauce or red chili paste. red chilli paste would make the sauce more spicy. you can add both the soy sauce and chilli sauce as per your taste. mix very well.
pour ⅔ to ¾ cup vegetable stock or water.
add ¼ to ½ tsp sugar. stir well.
then add the corn starch paste.
stir very well after you add the corn starch.
bring the sauce to a simmer on medium flame. then add salt. add less salt as soy sauce and chilli sauce already has salt in them.
mix very well and continue to simmer till the sauce thickens.
switch off the flame and lastly add 2 to 3 tbsp spring onion greens, ½ tsp rice vinegar and 1 tsp rice wine (optional).
give a quick stir and serve mushroom garlic with veg fried rice, veg noodles, garlic fried rice, hakka noodles or veg chowmein.
================================================================
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