69>collection of 29 mushroom recipes Part =2= ( 69 to 20 )---***
69>palak mushroom
easy and delicious spinach mushroom curry
70>mushroom matar makhani
mushroom and peas in a creamy makhani sauce/gravy.
71>matar mushroom
semi dry curry of peas & mushrooms made north indian style.
72>dhingri dolma
dhingri dolma recipe is from awadhi cuisine which is from the city of lucknow.
in this recipe, mushrooms and paneer are tempered
with shah jeera and cooked with tomatoes.
73>= mushroom pulao
mushroom pulao in goan style. this recipe is similar to the goan prawn pulao
my mom makes at home, but minus the prawns. it is simple, quick & extremely tasty.
74>=mushroom vindaloo
recipe of mushroom vindaloo. vindaloo/vindalho is a portuguese goan recipe
and is really spicy.
75> mushroom dum biryani
mushroom biryani e dum pukht. the mushroom biryani is made in the traditional
way of cooking on dum
76>italian garlic mushroom
italian garlic mushroom recipe in olive oil. this is an easy and quick recipe
made with mushrooms and herbs
77>mushroom cheese omelette
the taste and flavor of the melted cheese with the soft mushrooms
in the fried eggs is awesome.
78>penne mushroom pasta with olives
penne with tomato mushroom and olives. pasta lovers will love this italian recipe.
79> mushroom spaghetti bolognese
for pasta and mushroom lovers, this recipe of mushroom spaghetti bolognese is a treat.
===================================================
69>palak mushroom
easy and delicious spinach mushroom curry
palak mushroom is a delicious as well as an easy recipe to make. it is like having palak paneer and we have just replaced paneer with mushroom.
this palak mushroom recipe goes well with rotis, naan or rice. here i served with palak mushroom with homemade whole wheat naans.
palak mushroom recipe
prep time 20 mins
cook time 25 mins
total time 45 mins
palak mushroom - easy and delish spinach mushroom curry.
author: dassana
recipe type: main
cuisine: north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for spinach puree:
250 grams palak/spinach, 5 cups roughly chopped spinach
1 green chili/hari mirch, roughly chopped
½ inch ginger/adrak roughly chopped
1 or 2 garlic cloves/lahsun, roughly chopped
other ingredients:
200 to 250 grams mushrooms, 2 cups chopped mushrooms
1 medium onion, ½ cup finely chopped onion
1 medium tomato, ½ cup finely chopped tomatoes
½ inch ginger, finely chopped or 1 tsp finely chopped ginger/adrak
2 to 3 garlic, finely chopped or 1 tsp finely chopped garlic/lahsun
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
1 tsp kasuri methi/dry fenugreek, crushed
⅔ to ¾ cup water or add as required
2 tbsp oil
2 to 3 tbsp cream
salt as required
whole spices:
½ tsp cumin seeds/jeera
1 inch cinnamon/dal chini
2 green cardamoms/choti elachi
3 to 4 cloves/lavang
1 tejpatta/indian bay leaf
1 black cardamom/badi elachi
how to make the recipe:
rinse the palak or spinach leaves (250 grams) very well in running water. just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
boil 3 cups water in a pan or microwave or electric heater. if using an electric heater, then pour the hot water in a bowl. add ¼ tsp salt to the hot water and stir.
then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
strain the palak leaves. keep the stock aside as we can use later. immediately add the strained palak leaves in a bowl containing cold water. water in which some ice cubes are added. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic (chopped).
blend to a smooth puree. no need to add water while blending. keep the puree aside.
in a pan or kadai/wok heat 2 tbsp oil. then add the whole spices - ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. saute for some seconds till the spices become fragrant.
then add ½ cup finely chopped onion.
saute till the onions start becoming golden.
then add each 1 tsp chopped ginger and garlic. saute till their raw aroma goes away.
now add ½ cup finely chopped tomatoes.
saute the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. takes about 2 to 3 minutes on a low to medium flame.
add 2 cups chopped mushrooms. stir them well.
when sauting the mushrooms, in the beginning you will them releasing a lot of water.
continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
add 1 tsp kasuri methi which has been crushed. stir.
then add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.
stir very well again so that the spices get incorporated evenly in the mushroom mixture.
add the spinach puree. stir again.
now add ⅔ to ¾ cup water. you can adjust the amount of water as required. season with salt.
stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
now add 2 to 3 tbsp fresh cream. the cream can be low fat or whipping cream.
stir the palak mushroom gravy very well so that the cream is mixed evenly in it and then switch off the flame. check the taste and add more salt or red chili powder or garam masala powder if required.
serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.
mushroom mata makhani is best served with tandooris rotis, naan or even
======================================================================
71>matar mushroom recipe
mushroom matar recipe - semi dry curry of peas and mushrooms made north indian style.
recipe type: main
cuisine: north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
200 gms button mushrooms
⅔ or ¾ cup fresh or frozen peas/matar *check notes
3 medium sized tomatoes, finely chopped
1 medium sized onion, finely chopped
1 green chili/hari mirch, chopped
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
¼ or ½ tsp garam masala powder or punjabi garam masala
1 tsp coriander powder/dhania powder
1.5 tsp ginger garlic paste or crushed ginger-garlic
2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
2 to 3 tbsp oil
salt as required
how to make the recipe:
heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
add the chopped tomatoes and green chilies.
stir and then add the spice powders - turmeric, red chilli, coriander powder.
stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
add the chopped mushrooms and peas.
stir and saute for 2 to 3 mins. then add water and salt. add water as required. if using tender or frozen peas, then reduce the water to 1 cup. if using peas which are not tender or old, then add 2 cups of water or as required. in case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the curry without a lid for some more minutes till you get the desired consistency. in case the water become less, then add some more water. the consistency is a semi dry gravy or curry. so before the gravy reaches this consistency, the peas and mushrooms should be cooked well. so add water or reduce the water from the gravy accordingly.
cover the pan with a lid and cook till the peas are softened.
once done, sprinkle garam masala powder.
stir and serve matar mushroom hot with rotis, naan or chapatis.
notes
* on peas and water - if using tender peas of frozen peas then you can follow the method which i have mentioned. reduce the amount of water as tender peas or frozen peas will get cooked quickly. i have added 2 cups of water as the peas i added were taking a lot of time to cook. you can also pre cook or steam the peas before hand and then add to the gravy, once the mushrooms are done.
generally the vindaloo paste is made and the meat is marinated in the paste. however, for vegetables you don’t need to do this, as whilst cooking the veggies will absorb the flavors of the vindaloo paste.
what you need to make the vindaloo paste is some dry red chilies, our usual indian whole garam masala and vinegar, preferably malt vinegar. using kashmiri red chilies gives a nice red tinge to the vindaloo.
vindaloo is best had with plain boiled rice or the goan bread/pav. the spiciness of the dish can be reduced by using less amount of red chilies.
adding fried potatoes is optional and you could skip this part if you do not want potatoes in the vindaloo. but let me tell you, potatoes taste good in the vindaloo.
this recipe of mushroom vindaloo is strongly flavored with the spices and is a fiery, hot and very spicy recipe. reduce the amount of red chilies, ginger, garlic and spices if you want a less spicy mushroom vindaloo.
mushroom vindaloo recipe
prep time 20 mins
cook time 40 mins
total time 1 hour
spicy and hot recipe of mushroom vindaloo from portuguese goan cuisine
author: dassana
recipe type: side
cuisine: goan, portuguese
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml)
For the Vindaloo Paste:
10-11 kashmiri red chilies, deseeded
2 tbsp coriander seeds/sabut dhania
1 tbsp cumin seeds/jeera
4 cloves/lavang
2 cinnamon, each of 1 inch
2 inches piece of ginger/adrak
11-12 small to medium sized garlic/lahsun
1 tsp turmeric powder/haldi
3 tbsp vinegar/malt vinegar
For the Vindaloo:
2 packet of button mushrooms, rinsed and chopped
2 medium sized potatoes, cubed
2 medium sized onions, chopped
2 green chilies, chopped
4 green cardamoms/hari elaichi/choti elaichi
4-5 cloves/lavang
10-12 black peppercorns/sabut kali mirch
¾ cup oil
½ cup chopped coriander leaves/dhania patta
2 to 3 cups water (add more water if you want a thin curry)
salt to taste
how to make the recipe:
Preparing the Vindaloo Masala Paste:
Grind all the spices and herbs mentioned for the vindaloo masala paste with vinegar to a smooth paste.
Preparing the Mushroom Vindaloo:
heat oil and fry the potato cubes. drain and keep aside.
in the same pan, fry the whole spices which are cardamom, cloves and peppercorns.
once they sizzle, add the chopped onions & fry till they become transparent.
now add the masala paste and fry the paste for some 12-15 minutes on a low flame.
keep on stirring the paste in between to ensure it does not get burnt.
add the green chiles and mushrooms and mix these well with the vindaloo paste.
saute the mushroom for 8-10 minutes.
add water, salt and simmer the gravy for 10-12 mins.
finally add the fried potatoes and simmer for 1 minute.
garnish mushroom vindaloo with coriander leaves.
serve mushroom vindaloo hot.
69>palak mushroom
easy and delicious spinach mushroom curry
70>mushroom matar makhani
mushroom and peas in a creamy makhani sauce/gravy.
71>matar mushroom
semi dry curry of peas & mushrooms made north indian style.
72>dhingri dolma
dhingri dolma recipe is from awadhi cuisine which is from the city of lucknow.
in this recipe, mushrooms and paneer are tempered
with shah jeera and cooked with tomatoes.
73>= mushroom pulao
mushroom pulao in goan style. this recipe is similar to the goan prawn pulao
my mom makes at home, but minus the prawns. it is simple, quick & extremely tasty.
74>=mushroom vindaloo
recipe of mushroom vindaloo. vindaloo/vindalho is a portuguese goan recipe
and is really spicy.
75> mushroom dum biryani
mushroom biryani e dum pukht. the mushroom biryani is made in the traditional
way of cooking on dum
76>italian garlic mushroom
italian garlic mushroom recipe in olive oil. this is an easy and quick recipe
made with mushrooms and herbs
77>mushroom cheese omelette
the taste and flavor of the melted cheese with the soft mushrooms
in the fried eggs is awesome.
78>penne mushroom pasta with olives
penne with tomato mushroom and olives. pasta lovers will love this italian recipe.
79> mushroom spaghetti bolognese
for pasta and mushroom lovers, this recipe of mushroom spaghetti bolognese is a treat.
===================================================
69>palak mushroom
easy and delicious spinach mushroom curry
palak mushroom is a delicious as well as an easy recipe to make. it is like having palak paneer and we have just replaced paneer with mushroom.
this palak mushroom recipe goes well with rotis, naan or rice. here i served with palak mushroom with homemade whole wheat naans.
palak mushroom recipe
prep time 20 mins
cook time 25 mins
total time 45 mins
palak mushroom - easy and delish spinach mushroom curry.
author: dassana
recipe type: main
cuisine: north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
for spinach puree:
250 grams palak/spinach, 5 cups roughly chopped spinach
1 green chili/hari mirch, roughly chopped
½ inch ginger/adrak roughly chopped
1 or 2 garlic cloves/lahsun, roughly chopped
other ingredients:
200 to 250 grams mushrooms, 2 cups chopped mushrooms
1 medium onion, ½ cup finely chopped onion
1 medium tomato, ½ cup finely chopped tomatoes
½ inch ginger, finely chopped or 1 tsp finely chopped ginger/adrak
2 to 3 garlic, finely chopped or 1 tsp finely chopped garlic/lahsun
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp garam masala powder
1 tsp kasuri methi/dry fenugreek, crushed
⅔ to ¾ cup water or add as required
2 tbsp oil
2 to 3 tbsp cream
salt as required
whole spices:
½ tsp cumin seeds/jeera
1 inch cinnamon/dal chini
2 green cardamoms/choti elachi
3 to 4 cloves/lavang
1 tejpatta/indian bay leaf
1 black cardamom/badi elachi
how to make the recipe:
rinse the palak or spinach leaves (250 grams) very well in running water. just chop roughly and keep aside. 250 grams spinach gives about 5 cups roughly chopped spinach.
boil 3 cups water in a pan or microwave or electric heater. if using an electric heater, then pour the hot water in a bowl. add ¼ tsp salt to the hot water and stir.
then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
strain the palak leaves. keep the stock aside as we can use later. immediately add the strained palak leaves in a bowl containing cold water. water in which some ice cubes are added. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
now add the spinach leaves in a blender or grinder along with a chopped green chili, ½ inch ginger (chopped) and 1 or 2 garlic (chopped).
blend to a smooth puree. no need to add water while blending. keep the puree aside.
in a pan or kadai/wok heat 2 tbsp oil. then add the whole spices - ½ tsp cumin seeds/jeera, 1 inch cinnamon, 2 green cardamoms, 3 to 4 cloves, 1 tejpatta/indian bay leaf & 1 black cardamom. saute for some seconds till the spices become fragrant.
then add ½ cup finely chopped onion.
saute till the onions start becoming golden.
then add each 1 tsp chopped ginger and garlic. saute till their raw aroma goes away.
now add ½ cup finely chopped tomatoes.
saute the tomatoes till they soften completely and you see oil releasing from the sides of the mixture. takes about 2 to 3 minutes on a low to medium flame.
add 2 cups chopped mushrooms. stir them well.
when sauting the mushrooms, in the beginning you will them releasing a lot of water.
continue to saute till all the water dries up and the mushrooms start turning light golden around the edges.
add 1 tsp kasuri methi which has been crushed. stir.
then add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp garam masala powder.
stir very well again so that the spices get incorporated evenly in the mushroom mixture.
add the spinach puree. stir again.
now add ⅔ to ¾ cup water. you can adjust the amount of water as required. season with salt.
stir and bring the curry to a simmer on a low to medium flame for 6 to 7 minutes.
now add 2 to 3 tbsp fresh cream. the cream can be low fat or whipping cream.
stir the palak mushroom gravy very well so that the cream is mixed evenly in it and then switch off the flame. check the taste and add more salt or red chili powder or garam masala powder if required.
serve palak mushroom hot with some naan, tandoori rotis, steamed rice, jeera rice or veg pulao.
================================================================
70>mushroom matar makhani -
70>mushroom matar makhani -
mushroom mata makhani is best served with tandooris rotis, naan or even
with whole wheat rotis. this recipe can also be made on special occasions.
mushroom matar makhani recipe
prep time 45 mins
cook time 45 mins
total time 1 hour 30 mins
mushroom matar makhani - mushroom and peas in a creamy makhani sauce/gravy.
cuisine: north indian, punjabi
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms
1 cup peas/matar
2 large ripe red tomatoes
1 medium onion
12-15 whole cashews
1 inch ginger/adrak
3-4 garlic/lahsun
½ inch ginger, julienned
1 green chili, slit
¼ tsp turmeric powder/haldi
½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder
½ tsp coriander powder/dhania powder
¼ tsp garam masala powder
½ tsp kasuri methi/dry fenugreek leaves, crushed
1 bay leaf/tej patta
1 to 2 tbsp low fat cream
1.5 cups water
1 tsp organic unrefined cane sugar or as required
2 tbsp oil
1 tbsp butter
salt as required
how to make the recipe:
soak cashews in hot water for 30 mins.
rinse the mushrooms very well. wipe them and then chop them.
heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
the mushrooms would first begin to release its juices.
when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
steam or cook the peas till they are tender. drain and keep aside.
make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
no need to add water while making the tomato-cashew paste. the juices of the tomatoes would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
add bay leaf and saute for a few seconds.
add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
stir and saute for 2-3 minutes more.
the whole mixture would come together as one mass with the fat being seen at the sides.
add the water, salt and sugar.
stir and then add green chilies. simmer till the makhani gravy thickens.
then add the crushed kasuri methi, cream and julienned ginger.
stir and simmer the mushroom matar makhani for half a minute.
serve mushroom matar makhani hot with naan or jeera rice.
mushroom matar makhani recipe
prep time 45 mins
cook time 45 mins
total time 1 hour 30 mins
mushroom matar makhani - mushroom and peas in a creamy makhani sauce/gravy.
cuisine: north indian, punjabi
serves: 4
ingredients (measuring cup used, 1 cup = 250 ml)
200-250 gms mushrooms
1 cup peas/matar
2 large ripe red tomatoes
1 medium onion
12-15 whole cashews
1 inch ginger/adrak
3-4 garlic/lahsun
½ inch ginger, julienned
1 green chili, slit
¼ tsp turmeric powder/haldi
½ tsp deghi mirch or kashmiri red chili powder or ¼ tsp red chili powder
½ tsp coriander powder/dhania powder
¼ tsp garam masala powder
½ tsp kasuri methi/dry fenugreek leaves, crushed
1 bay leaf/tej patta
1 to 2 tbsp low fat cream
1.5 cups water
1 tsp organic unrefined cane sugar or as required
2 tbsp oil
1 tbsp butter
salt as required
how to make the recipe:
soak cashews in hot water for 30 mins.
rinse the mushrooms very well. wipe them and then chop them.
heat 2 tbsp oil in a pan. add the mushrooms and saute till they become light golden.
the mushrooms would first begin to release its juices.
when the juices dry up and the the oil is seen, saute the mushroom further till they get light golden at the edges. remove them and keep aside.
steam or cook the peas till they are tender. drain and keep aside.
make a paste of the onion, ginger and garlic with 1 tbsp water in a grinder or blender.
drain the soaked cashews. add to a grinder or blender and make a paste of the tomatoes and cashews.
no need to add water while making the tomato-cashew paste. the juices of the tomatoes would be enough to make the paste. make sure the cashews are ground thoroughly and there should be no bits and pieces of cashews in the paste.
in the same pan which we fried mushrooms, add 1 tbsp butter. melt the butter.
add bay leaf and saute for a few seconds.
add the onion-ginger-garlic paste and saute stirring often till the paste becomes golden.
then add the tomato-cashew paste and saute stirring till the oil leaves the sides of the paste.
add all the spice powders - red chili powder, turmeric, garam masala and coriander powder.
stir and saute for 2-3 minutes more.
the whole mixture would come together as one mass with the fat being seen at the sides.
add the water, salt and sugar.
stir and then add green chilies. simmer till the makhani gravy thickens.
then add the crushed kasuri methi, cream and julienned ginger.
stir and simmer the mushroom matar makhani for half a minute.
serve mushroom matar makhani hot with naan or jeera rice.
======================================================================
71>matar mushroom recipe
mushroom matar recipe - semi dry curry of peas and mushrooms made north indian style.
recipe type: main
cuisine: north indian
serves: 3-4
ingredients (measuring cup used, 1 cup = 250 ml)
200 gms button mushrooms
⅔ or ¾ cup fresh or frozen peas/matar *check notes
3 medium sized tomatoes, finely chopped
1 medium sized onion, finely chopped
1 green chili/hari mirch, chopped
¼ or ½ tsp red chili powder/lal mirch powder
½ tsp turmeric powder/haldi
¼ or ½ tsp garam masala powder or punjabi garam masala
1 tsp coriander powder/dhania powder
1.5 tsp ginger garlic paste or crushed ginger-garlic
2 cups water or as required. reduce the amount of water to 1 cup if using tender or frozen peas * check notes
2 to 3 tbsp oil
salt as required
how to make the recipe:
heat oil in a pan or kadai. add the finely chopped onions and saute till translucent.
add crushed ginger-garlic or ginger-garlic paste. saute till the raw aroma disappears.
add the chopped tomatoes and green chilies.
stir and then add the spice powders - turmeric, red chilli, coriander powder.
stir and saute till oil starts to leave the sides of the onion-tomato masala mixture.
add the chopped mushrooms and peas.
stir and saute for 2 to 3 mins. then add water and salt. add water as required. if using tender or frozen peas, then reduce the water to 1 cup. if using peas which are not tender or old, then add 2 cups of water or as required. in case there is too much water even after the peas or mushrooms are cooked, then reduce the water by simmering the curry without a lid for some more minutes till you get the desired consistency. in case the water become less, then add some more water. the consistency is a semi dry gravy or curry. so before the gravy reaches this consistency, the peas and mushrooms should be cooked well. so add water or reduce the water from the gravy accordingly.
cover the pan with a lid and cook till the peas are softened.
once done, sprinkle garam masala powder.
stir and serve matar mushroom hot with rotis, naan or chapatis.
notes
* on peas and water - if using tender peas of frozen peas then you can follow the method which i have mentioned. reduce the amount of water as tender peas or frozen peas will get cooked quickly. i have added 2 cups of water as the peas i added were taking a lot of time to cook. you can also pre cook or steam the peas before hand and then add to the gravy, once the mushrooms are done.
================================================================
72>dhingri dolma or dingri dolma recipe with –
mildly spiced semi dry awadhi curry recipe made with mushrooms and paneer
in this colorful recipe, both mushrooms and paneer are sauteed with shah jeera, onion and tomatoes along with a few more herbs and spices.
serve dhingri dolma with rotis, naan, parathas or a veg pulao or jeera rice. you can also serve this delectable mushroom paneer curry with bread.
dhingri dolma recipe - mushroom paneer curry
prep time 20 mins
cook time 25 mins
total time 45 mins
dhingri dolma - mildly spiced mushroom paneer curry recipe from the awadhi cuisine.
author: dassana
recipe type: main
cuisine: awadhi, north indian
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
250 grams paneer, crumbled or grated
200 grams mushroom, sliced or chopped
1 medium onion, chopped or ⅓ cup chopped onion
1 large tomato cut in 1 cm cubes or ¾ cup tomato cubes
½ ginger + 3 to 4 garlic cloves, crushed in mortar-pestle or 1 tsp ginger garlic paste
½ tsp caraway seeds/ shah jeera
¼ tsp red chili powder
½ tsp black pepper or white pepper powder
2 tbsp butter or ghee or oil
2 tbsp chopped coriander leaves
¼ tsp garam masala powder
2 tbsp chopped coriander leaves
½ inch ginger, julienne
salt as required
how to make the recipe:
firstly prep up by rinsing or wiping the button mushrooms. also chop the onions and cut the tomatoes in cubes. crush the ginger and garlic to a paste in a mortar-pestle.
grate the paneer or you can crumble it also.
melt butter or ghee in a pan. you can also use oil instead of butter.
add the shah jeera/caraway seeds and saute till they splutter.
then add onions and saute them till they turn light brown.
next add the ginger garlic paste and saute till the raw aroma of the paste goes away.
now add the tomatoes.
then add the spice powders - ¼ tsp red chili powder and ½ tsp black pepper or white pepper powder.
stir very well and saute till the tomatoes soften.
now add the chopped mushrooms. stir them well and begin to saute them.
the mushrooms would first begin to release water. saute on a low to medium flame stirring ocassionally, till the all the water dries up.
a light browning of the mushrooms along the edges is fine.
now add the grated or crumbled paneer.
sprinkle garam masala powder and salt.
stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.
switch off the flame and add chopped coriander leaves and ginger julienne. stir well.
serve dhingri dolma or awadhi mushroom paneer with rotis, naan or chapatis. you can also serve with bread.
72>dhingri dolma or dingri dolma recipe with –
mildly spiced semi dry awadhi curry recipe made with mushrooms and paneer
in this colorful recipe, both mushrooms and paneer are sauteed with shah jeera, onion and tomatoes along with a few more herbs and spices.
serve dhingri dolma with rotis, naan, parathas or a veg pulao or jeera rice. you can also serve this delectable mushroom paneer curry with bread.
dhingri dolma recipe - mushroom paneer curry
prep time 20 mins
cook time 25 mins
total time 45 mins
dhingri dolma - mildly spiced mushroom paneer curry recipe from the awadhi cuisine.
author: dassana
recipe type: main
cuisine: awadhi, north indian
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
250 grams paneer, crumbled or grated
200 grams mushroom, sliced or chopped
1 medium onion, chopped or ⅓ cup chopped onion
1 large tomato cut in 1 cm cubes or ¾ cup tomato cubes
½ ginger + 3 to 4 garlic cloves, crushed in mortar-pestle or 1 tsp ginger garlic paste
½ tsp caraway seeds/ shah jeera
¼ tsp red chili powder
½ tsp black pepper or white pepper powder
2 tbsp butter or ghee or oil
2 tbsp chopped coriander leaves
¼ tsp garam masala powder
2 tbsp chopped coriander leaves
½ inch ginger, julienne
salt as required
how to make the recipe:
firstly prep up by rinsing or wiping the button mushrooms. also chop the onions and cut the tomatoes in cubes. crush the ginger and garlic to a paste in a mortar-pestle.
grate the paneer or you can crumble it also.
melt butter or ghee in a pan. you can also use oil instead of butter.
add the shah jeera/caraway seeds and saute till they splutter.
then add onions and saute them till they turn light brown.
next add the ginger garlic paste and saute till the raw aroma of the paste goes away.
now add the tomatoes.
then add the spice powders - ¼ tsp red chili powder and ½ tsp black pepper or white pepper powder.
stir very well and saute till the tomatoes soften.
now add the chopped mushrooms. stir them well and begin to saute them.
the mushrooms would first begin to release water. saute on a low to medium flame stirring ocassionally, till the all the water dries up.
a light browning of the mushrooms along the edges is fine.
now add the grated or crumbled paneer.
sprinkle garam masala powder and salt.
stir and mix the paneer with the rest of the ingredients. simmer for 2 minutes till the paneer is cooked.
switch off the flame and add chopped coriander leaves and ginger julienne. stir well.
serve dhingri dolma or awadhi mushroom paneer with rotis, naan or chapatis. you can also serve with bread.
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73>A=Mushroom Pulao Recipe in Pressure Cooker
prep time 25 mins
cook time 25 mins
total time 50 mins
Mushroom Pulao Recipe - Mild, flavorful mushroom pulao recipe with coconut milk.
author: Dassana
recipe type: Main
cuisine: Goan
serves: 3 to 4
ingredients (measuring cup used, 1 cup = 250 ml)
1½ cup basmati rice – you can use any type of long grained rice
1 packet of button mushrooms of about 200-250 gms
85 grams onion or 1 medium size onion, thinly sliced or finely chopped, about ⅓ to ½ cup sliced or chopped onions
1 medium size tomato or ⅓ cup chopped tomatoes
1 medium size potato, peeled & cubed (optional)
1 to 2 green chilies, chopped
½ tbsp ginger garlic paste or 1 inch ginger + 6 to 7 garlic, crushed in mortar-pestle
1 cup thick coconut milk (250 ml) + 1.5 to 1.75 cups water or an overall of 2.5 to 2.75 cups water (add depending on the quality of rice. usually most basmati rice which have been soaked for 20 to 30 mins before, requires about 2.5 cups water if you want separate grains. for a slightly more cooked texture, you can add 2.75 to 3 cups of water)
2 tbsp oil
salt or sea salt as required
whole spices:
1 tsp cumin/jeera (optional)
3 green cardamoms/hari elaichi
4 to 5 cloves/laung
6 to 7 black peppers
1 to 1.5 inches cinnamon/dal chini
how to make the recipe:
Clean, wash and soak the rice for 20 to 30 mins. When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.
Take all the whole garam masala and keep it aside.
In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. about few seconds.
Add the onions and fry them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste disappears.
Now add the chopped tomatoes, potatoes and mushrooms. Saute for 8-10 minutes till the mushrooms are half cooked. Keep on stirring in between.
Add the soaked rice and the chopped green chili.
Saute the rice for 1-2 minutes stirring in between on a low flame.
Add the coconut milk and water. Stir and season with salt.
Pressure cook the rice for 2 to 3 whistles.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime. You could also have Mushroom Pulao with onion-tomato raita.
73>A=Mushroom Pulao Recipe in Pressure Cooker
prep time 25 mins
cook time 25 mins
total time 50 mins
Mushroom Pulao Recipe - Mild, flavorful mushroom pulao recipe with coconut milk.
author: Dassana
recipe type: Main
cuisine: Goan
serves: 3 to 4
ingredients (measuring cup used, 1 cup = 250 ml)
1½ cup basmati rice – you can use any type of long grained rice
1 packet of button mushrooms of about 200-250 gms
85 grams onion or 1 medium size onion, thinly sliced or finely chopped, about ⅓ to ½ cup sliced or chopped onions
1 medium size tomato or ⅓ cup chopped tomatoes
1 medium size potato, peeled & cubed (optional)
1 to 2 green chilies, chopped
½ tbsp ginger garlic paste or 1 inch ginger + 6 to 7 garlic, crushed in mortar-pestle
1 cup thick coconut milk (250 ml) + 1.5 to 1.75 cups water or an overall of 2.5 to 2.75 cups water (add depending on the quality of rice. usually most basmati rice which have been soaked for 20 to 30 mins before, requires about 2.5 cups water if you want separate grains. for a slightly more cooked texture, you can add 2.75 to 3 cups of water)
2 tbsp oil
salt or sea salt as required
whole spices:
1 tsp cumin/jeera (optional)
3 green cardamoms/hari elaichi
4 to 5 cloves/laung
6 to 7 black peppers
1 to 1.5 inches cinnamon/dal chini
how to make the recipe:
Clean, wash and soak the rice for 20 to 30 mins. When the rice is getting soaked, chop all the veggies. Rinse and chop the mushrooms too.
Take all the whole garam masala and keep it aside.
In a pressure cooker, heat oil. Add the whole garam masala including cumin, and fry till they become fragrant. about few seconds.
Add the onions and fry them till translucent.
Add the ginger-garlic paste and saute till the raw smell of the paste disappears.
Now add the chopped tomatoes, potatoes and mushrooms. Saute for 8-10 minutes till the mushrooms are half cooked. Keep on stirring in between.
Add the soaked rice and the chopped green chili.
Saute the rice for 1-2 minutes stirring in between on a low flame.
Add the coconut milk and water. Stir and season with salt.
Pressure cook the rice for 2 to 3 whistles.
When the pressure settles down on its own, remove the lid and gently fluff the rice.
Garnish with coriander leaves or mint leaves and serve mushroom pulao with sliced onions and lime. You could also have Mushroom Pulao with onion-tomato raita.
============================================================
74>=mushroom vindaloo recipe :generally the vindaloo paste is made and the meat is marinated in the paste. however, for vegetables you don’t need to do this, as whilst cooking the veggies will absorb the flavors of the vindaloo paste.
what you need to make the vindaloo paste is some dry red chilies, our usual indian whole garam masala and vinegar, preferably malt vinegar. using kashmiri red chilies gives a nice red tinge to the vindaloo.
vindaloo is best had with plain boiled rice or the goan bread/pav. the spiciness of the dish can be reduced by using less amount of red chilies.
adding fried potatoes is optional and you could skip this part if you do not want potatoes in the vindaloo. but let me tell you, potatoes taste good in the vindaloo.
this recipe of mushroom vindaloo is strongly flavored with the spices and is a fiery, hot and very spicy recipe. reduce the amount of red chilies, ginger, garlic and spices if you want a less spicy mushroom vindaloo.
mushroom vindaloo recipe
prep time 20 mins
cook time 40 mins
total time 1 hour
spicy and hot recipe of mushroom vindaloo from portuguese goan cuisine
author: dassana
recipe type: side
cuisine: goan, portuguese
serves: 4-5
ingredients (measuring cup used, 1 cup = 250 ml)
For the Vindaloo Paste:
10-11 kashmiri red chilies, deseeded
2 tbsp coriander seeds/sabut dhania
1 tbsp cumin seeds/jeera
4 cloves/lavang
2 cinnamon, each of 1 inch
2 inches piece of ginger/adrak
11-12 small to medium sized garlic/lahsun
1 tsp turmeric powder/haldi
3 tbsp vinegar/malt vinegar
For the Vindaloo:
2 packet of button mushrooms, rinsed and chopped
2 medium sized potatoes, cubed
2 medium sized onions, chopped
2 green chilies, chopped
4 green cardamoms/hari elaichi/choti elaichi
4-5 cloves/lavang
10-12 black peppercorns/sabut kali mirch
¾ cup oil
½ cup chopped coriander leaves/dhania patta
2 to 3 cups water (add more water if you want a thin curry)
salt to taste
how to make the recipe:
Preparing the Vindaloo Masala Paste:
Grind all the spices and herbs mentioned for the vindaloo masala paste with vinegar to a smooth paste.
Preparing the Mushroom Vindaloo:
heat oil and fry the potato cubes. drain and keep aside.
in the same pan, fry the whole spices which are cardamom, cloves and peppercorns.
once they sizzle, add the chopped onions & fry till they become transparent.
now add the masala paste and fry the paste for some 12-15 minutes on a low flame.
keep on stirring the paste in between to ensure it does not get burnt.
add the green chiles and mushrooms and mix these well with the vindaloo paste.
saute the mushroom for 8-10 minutes.
add water, salt and simmer the gravy for 10-12 mins.
finally add the fried potatoes and simmer for 1 minute.
garnish mushroom vindaloo with coriander leaves.
serve mushroom vindaloo hot.
============================================================
75> mushroom dum biryani
the mushroom biryani is made in the traditional way of cooking on dum. dum pukht is a technique of cooking in steam by not allowing the steam to pass.
mushroom biryani e dum pukht recipe below:
prep time 1 hour
cook time 30 mins
total time 1 hour 30 mins
mushroom biryani e dum pukht
recipe type: main
cuisine: indian
serves: 5
ingredients (measuring cup used, 1 cup = 250 ml)
For the rice:
2 and half cups rice
2-3 bay leaves (tej patta)
4 cloves (laung)
2 cinnamon each of 1 inch (dal chini)
2 pinch of grated nutmeg (jaiphal)
5 green cardamoms (hari elaichi or choti elaichi)
3-4 mace strands (jayitri, javitri)
5 cups water
salt
For the birista:
3 large onions sliced
4 tbsp oil
For the mushroom gravy:
500 gms mushroom
½ inch ginger and 2-3 garlic crushed or made into paste in a mortar-pestle
1.5 cups beaten curd/yogurt
1 tsp red chili powder or yellow chili powder
2 tsp caraway seeds (shah jeera)
2 cloves (laung)
4 peppercorn (sabut kali mirch)
1 cinnamon (dal chini)
2 green cardamom (hari elaichi or choti elaichi)
2 bay leaves (tej patta)
2-3 mace strands (jayitri, javitri)
¾th of the birista (crushed)
2 tbsp ghee
salt
For the layers:
¼th of the birista
10-12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
½ cup chopped mint leaves
1 tbsp ghee
how to make the recipe:
Making the rice:
pick, clean and wash the rice.
in a pan add the whole spices, water, rice and salt. cook the rice till its ¾ th done.
remove the spices from the rice and keep aside.
you could also make a bouquet garni with the rice and cook it with the rice.
Making the birista:
slice the onions and shallow fry them in oil till they become golden brown.
take care not to burn the onions.
keep aside.
Preparing the mushroom gravy:
in the same pan which you fried the onions add ghee. if there is leftover oil in the pan... then add 2 tbsp ghee instead of 3 tbsp to the oil. once the ghee melts add the caraway seeds and all of the whole spices.
fry for a minute. now add the mushrooms and saute for 5 mins.
add the chili powder and mix it well with the mushroms.
add ¾th of the crushed birista and saute it with the mushrooms for a minute.
now add the beaten curd and mix it with the mushrooms. simmer for 4-5 minutes.
afterwards add ½ cup of water and salt to the mushrooms and simmer for a further 10 mins.
Assembling the layers of the biryani:
in a pan pour spoonfuls of the mushroom gravy and spread it evenly. this is your first layer.
add the second layer of the cooked rice on top of the first layer.
sprinkle the saffron milk/water.
also add some birista and chopped mint leaves.
make the third layer of the mushroom gravy.
cover it finally with the fourth layer of rice.
again add the saffron milk and the birista along with chopped mint leaves.
add some dots of ghee here and there.
cover the pan and cook on dum for 20-25 minutes on a low flame.
serve the mushroom biryani hot or warm with sliced onions and lemon salad, raita and papad.
Italian Garlic Mushroom Recipe in Olive Oil – This is an easy and quick recipe made with mushrooms, garlic and herbs.
As a variation, you could also add baby corns. Adding baby corns makes the dish great and awesome. Without baby corns too this dish tastes great.
This Italian Garlic Mushroom recipe is for a request I got, to post some recipes which uses Olive oil ( Jaitoon ka tel in Hindi ).
Usually, I serve these garlic mushrooms with homemade breads/buns or with rotis (whole wheat indian flat breads). This recipe can be doubled as well as tripled.
Italian Garlic Mushroom Recipe in Olive Oil
prep time 5 mins
cook time 15 mins
total time 20 mins
Italian Garlic Mushroom Recipe - Garlicky mushrooms sauted in olive oil and seasoned with mixed herbs.
recipe type: Main
cuisine: Italian
serves: 1-2
ingredients (measuring cup used, 1 cup = 250 ml)
1 packet of fresh button mushrooms, about 200 to 250 gms
1 tbsp finely chopped garlic/lahsun
1 tsp mixed dried herbs consisting of thyme, sage, parsley, rosemary, basil and oregano (you can increase or decrease the amount of herbs as per your taste or add your favorite herbs)
½ tsp black pepper powder or as required
1 tbsp olive oil (jaitoon ka tel)
2 tbsp mozzarella cheese or cheddar cheese – optional
1 small onion, finely chopped – optional
salt as required
how to make the recipe:
Rinse the mushrooms well. Drain.
Then chop or slice them. Keep aside.
In a pan, heat the olive oil. add garlic and saute it for about 30 seconds to a minute. no need to brown the garlic.
You can add the chopped onion at this stage and saute them till they are translucent.
Now add the mushrooms. saute the mushrooms. the mushrooms will loose water and shrink in size.
Add the black pepper powder, mixed herbs and salt. Mix these well with the mushrooms.
When the mushrooms are well browned and have enough shrunk in size, it means they have got cooked. There should be no trace of moisture or water in the mushrooms. The mushrooms should be sauteed till they become golden from the edges or sides. Keep on stirring while sauteing them, for a uniform color.
Remove the garlic mushroom from pan and serve with garlic bread.
You can also put a topping of the garlic mushroom on the garlic bread.
Another option is that you can top the mushrooms with grated mozzarella or cheddar cheese and bake or grill in the oven till the cheese melts.
You can also serve the garlic mushroom wrapped in tortillas. Or you could also serve it with rotis or toasted bread or even buns. This dish can also be served as a side dish.
notes
This recipe can be doubled as well as tripled.
Mushroom Cheese Omelette Recipe
prep time 10 mins
cook time 4 mins
total time 14 mins
ingredients (measuring cup used, 1 cup = 250 ml)
2 eggs
3-4 fresh button mushrooms
½ onion
½ tsp pepper powder
1 tsp mixed herbs
1-2 tbsp butter or oil
1 tsp salt
1-2 tbsp grated or chopped cheese
how to make the recipe:
Chop the onions. Finely chop the mushrooms, so that it takes less time to cook.
Break the eggs. Beat the eggs well. Add ½ tsp salt and keep aside.
In a pan, melt the butter or heat oil. Add in the onions and mushrooms with the remaining ½ tsp salt.
Saute for 2-3 mins till both the onions and mushrooms get cooked. Add the dry mixed herbs and pepper powder. Mix it with the onions and mushrooms. Saute for a minute.
Now spread the onion-mushroom mixture evenly on the pan.
Pour the beaten eggs on this mixture. The eggs will spread and cover the onion-mushrooms mixture. Help to spread the eggs to cover the onion and mushrooms evenly with a spoon or spatula.
Drizzle more butter or oil on the sides and top.
Lift the base and check if its browned. When it browned, flip the omelette carefully with a spatula.
Let the other side cook. Add more butter or oil if need be.
When this side becomes slightly brown (check by lifting the omelette), then top the omlette with chopped or grated cheese.
Fold the mushroom omelete sideways and cook for 1-2 minutes more or till the the omelette is browned. Flip sideways if required.
Remove from the pan and serve the Mushroom Omlette hot with lightly toasted buttered bread.
mushroom spaghetti bolognese recipe – for pasta and mushroom lovers, this recipe of mushroom spaghetti bolognese is a treat. i did check many recipes online for bolognese and finally came up with my own version.
mushroom spaghetti bolognese recipe
prep time 20 mins
cook time 20 mins
total time 40 mins
flavorful and spiced vegetarian mushroom bolognese spaghetti.
author: dassana
recipe type: main, brunch
cuisine: italian, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
250 gms button mushrooms, rinsed and chopped
250 gms whole wheat or semolina spaghetti
1 medium sized onion, chopped
2 garlic cloves, finely chopped
4 medium sized tomatoes, pureed
½ tsp balsamic vinegar or ½ tbsp white wine
½ cup chopped fresh herbs or 2 tsp dry mixed herbs or italian seasoning
½ tsp chili flakes or red chili powder (optional)
2 tbsp olive oil
salt and pepper as required
how to make the recipe:
first cook the pasta in enough boiling water to which some salt has been added.
cook the spaghetti al dente.
strain and stir some oil in the pasta so that they don't stick to each other or dry out.
make a puree of the tomatoes.
heat olive oil. first add the onions and garlic .
saute for 2-3 minutes till the onions gets cooked, but don't brown them.
add the mushrooms and saute them till the mushrooms are cooked.
this takes about 5-6 minutes.
the mushroom will shrink in size and appear glazed and lightly browned..
now add the tomato puree. simmer for 3-4 minutes. stir in between.
add the celery or basil or a mixture of fresh or dry herbs ( i used celery and basil)
add the vinegar or wine and stir.
also add the red chili flakes, salt and pepper. stir the sauce.
finally add the spaghetti and toss them well so that the sauce coats the spaghetti.
garnish with some celery or basil and serve mushroom bolognese spaghetti hot with a salad.
75> mushroom dum biryani
the mushroom biryani is made in the traditional way of cooking on dum. dum pukht is a technique of cooking in steam by not allowing the steam to pass.
mushroom biryani e dum pukht recipe below:
prep time 1 hour
cook time 30 mins
total time 1 hour 30 mins
mushroom biryani e dum pukht
recipe type: main
cuisine: indian
serves: 5
ingredients (measuring cup used, 1 cup = 250 ml)
For the rice:
2 and half cups rice
2-3 bay leaves (tej patta)
4 cloves (laung)
2 cinnamon each of 1 inch (dal chini)
2 pinch of grated nutmeg (jaiphal)
5 green cardamoms (hari elaichi or choti elaichi)
3-4 mace strands (jayitri, javitri)
5 cups water
salt
For the birista:
3 large onions sliced
4 tbsp oil
For the mushroom gravy:
500 gms mushroom
½ inch ginger and 2-3 garlic crushed or made into paste in a mortar-pestle
1.5 cups beaten curd/yogurt
1 tsp red chili powder or yellow chili powder
2 tsp caraway seeds (shah jeera)
2 cloves (laung)
4 peppercorn (sabut kali mirch)
1 cinnamon (dal chini)
2 green cardamom (hari elaichi or choti elaichi)
2 bay leaves (tej patta)
2-3 mace strands (jayitri, javitri)
¾th of the birista (crushed)
2 tbsp ghee
salt
For the layers:
¼th of the birista
10-12 strands of saffron dissolved in 2 tbsp of warm milk or warm water
½ cup chopped mint leaves
1 tbsp ghee
how to make the recipe:
Making the rice:
pick, clean and wash the rice.
in a pan add the whole spices, water, rice and salt. cook the rice till its ¾ th done.
remove the spices from the rice and keep aside.
you could also make a bouquet garni with the rice and cook it with the rice.
Making the birista:
slice the onions and shallow fry them in oil till they become golden brown.
take care not to burn the onions.
keep aside.
Preparing the mushroom gravy:
in the same pan which you fried the onions add ghee. if there is leftover oil in the pan... then add 2 tbsp ghee instead of 3 tbsp to the oil. once the ghee melts add the caraway seeds and all of the whole spices.
fry for a minute. now add the mushrooms and saute for 5 mins.
add the chili powder and mix it well with the mushroms.
add ¾th of the crushed birista and saute it with the mushrooms for a minute.
now add the beaten curd and mix it with the mushrooms. simmer for 4-5 minutes.
afterwards add ½ cup of water and salt to the mushrooms and simmer for a further 10 mins.
Assembling the layers of the biryani:
in a pan pour spoonfuls of the mushroom gravy and spread it evenly. this is your first layer.
add the second layer of the cooked rice on top of the first layer.
sprinkle the saffron milk/water.
also add some birista and chopped mint leaves.
make the third layer of the mushroom gravy.
cover it finally with the fourth layer of rice.
again add the saffron milk and the birista along with chopped mint leaves.
add some dots of ghee here and there.
cover the pan and cook on dum for 20-25 minutes on a low flame.
serve the mushroom biryani hot or warm with sliced onions and lemon salad, raita and papad.
=============================================================
76>italian garlic mushroomItalian Garlic Mushroom Recipe in Olive Oil – This is an easy and quick recipe made with mushrooms, garlic and herbs.
As a variation, you could also add baby corns. Adding baby corns makes the dish great and awesome. Without baby corns too this dish tastes great.
This Italian Garlic Mushroom recipe is for a request I got, to post some recipes which uses Olive oil ( Jaitoon ka tel in Hindi ).
Usually, I serve these garlic mushrooms with homemade breads/buns or with rotis (whole wheat indian flat breads). This recipe can be doubled as well as tripled.
Italian Garlic Mushroom Recipe in Olive Oil
prep time 5 mins
cook time 15 mins
total time 20 mins
Italian Garlic Mushroom Recipe - Garlicky mushrooms sauted in olive oil and seasoned with mixed herbs.
recipe type: Main
cuisine: Italian
serves: 1-2
ingredients (measuring cup used, 1 cup = 250 ml)
1 packet of fresh button mushrooms, about 200 to 250 gms
1 tbsp finely chopped garlic/lahsun
1 tsp mixed dried herbs consisting of thyme, sage, parsley, rosemary, basil and oregano (you can increase or decrease the amount of herbs as per your taste or add your favorite herbs)
½ tsp black pepper powder or as required
1 tbsp olive oil (jaitoon ka tel)
2 tbsp mozzarella cheese or cheddar cheese – optional
1 small onion, finely chopped – optional
salt as required
how to make the recipe:
Rinse the mushrooms well. Drain.
Then chop or slice them. Keep aside.
In a pan, heat the olive oil. add garlic and saute it for about 30 seconds to a minute. no need to brown the garlic.
You can add the chopped onion at this stage and saute them till they are translucent.
Now add the mushrooms. saute the mushrooms. the mushrooms will loose water and shrink in size.
Add the black pepper powder, mixed herbs and salt. Mix these well with the mushrooms.
When the mushrooms are well browned and have enough shrunk in size, it means they have got cooked. There should be no trace of moisture or water in the mushrooms. The mushrooms should be sauteed till they become golden from the edges or sides. Keep on stirring while sauteing them, for a uniform color.
Remove the garlic mushroom from pan and serve with garlic bread.
You can also put a topping of the garlic mushroom on the garlic bread.
Another option is that you can top the mushrooms with grated mozzarella or cheddar cheese and bake or grill in the oven till the cheese melts.
You can also serve the garlic mushroom wrapped in tortillas. Or you could also serve it with rotis or toasted bread or even buns. This dish can also be served as a side dish.
notes
This recipe can be doubled as well as tripled.
===================================================================
77>mushroom cheese omelette
Mushroom Cheese Omelette Recipe – Since Mushroom is one of my favorite veggie, I try to incorporate it in many recipes. I like the combination of Mushrooms with Cheese and this is one recipe where I can add both. The taste and flavor of the melted cheese with the soft mushrooms in the fried eggs is awesome.
You could have mushroom cheese omelette as your breakfast, brunch and also in between meals. Its quick, easy and a tasty recipe to make. Cheese is optional. If you like cheese, you can use it in the recipe. This recipe is for 1-2 servings.
You will have to cook the mushrooms and then incorporate it in the beaten eggs. I have also made Mushroom Omelette with mushrooms added to the beaten egg and fried like a regular omelette. But in this case you have to chop the mushrooms really fine, so that they get cooked with the eggs.
Ingredients for Mushroom Omlette Recipe:
2 eggs
3-4 fresh button mushrooms
1/2 onion
1/2 tsp pepper powder
1 tsp mixed herbs
1-2 tbsp butter or oil
1 tsp salt
1-2 tbsp grated or chopped cheese
Chop the onions. Finely chop the mushrooms, so that it takes less time to cook.
Break the eggs. Beat the eggs well. Add 1/2 tsp salt and keep aside.
In a pan, melt the butter or heat oil. Add in the onions and mushrooms with the remaining 1/2 tsp salt.
Saute for 2-3 mins till both the onions and mushrooms get cooked. Add the dry mixed herbs and pepper powder. Mix it with the onions and mushrooms. Saute for a minute.
Now spread the onion mushroom mixture evenly on the pan.
Pour the beaten eggs on this mixture. The eggs will spread and cover the onion-mushrooms mixture. Help to spread the eggs to cover the onion and mushrooms evenly with a spoon or spatula.
Drizzle more butter or oil on the sides and top.
Lift the base and check if its browned. When it browned, flip the omelette carefully with a spatula.
Let the other side cook. Add more butter or oil if need be.
When this side becomes slightly brown (check by lifting the omelette), then top the omlette with chopped or grated cheese.
Fold the mushroom omelete sideways and cook for 1-2 minutes more or till the the omelette is browned. Flip sideways if required.
Remove from the pan and serve the Mushroom Omlette hot with lightly toasted buttered bread.
Tips for Mushroom Cheese Omelette:
After adding the beaten egg, ensure that the omlette is cooked on a low flame. So that the omlette does not get burnt
Instead of mixing the eggs with the cooked mushroom-onion mixture, you could first prepare this mixture and keep aside. Then make the omelete and when it gets cooked, top up the mushroom-onions with cheese. Fold the omelette and serve it.
Use freshly ground pepper to give the omelette a fresh aroma and taste of pepper.
77>mushroom cheese omelette
Mushroom Cheese Omelette Recipe – Since Mushroom is one of my favorite veggie, I try to incorporate it in many recipes. I like the combination of Mushrooms with Cheese and this is one recipe where I can add both. The taste and flavor of the melted cheese with the soft mushrooms in the fried eggs is awesome.
You could have mushroom cheese omelette as your breakfast, brunch and also in between meals. Its quick, easy and a tasty recipe to make. Cheese is optional. If you like cheese, you can use it in the recipe. This recipe is for 1-2 servings.
You will have to cook the mushrooms and then incorporate it in the beaten eggs. I have also made Mushroom Omelette with mushrooms added to the beaten egg and fried like a regular omelette. But in this case you have to chop the mushrooms really fine, so that they get cooked with the eggs.
Ingredients for Mushroom Omlette Recipe:
2 eggs
3-4 fresh button mushrooms
1/2 onion
1/2 tsp pepper powder
1 tsp mixed herbs
1-2 tbsp butter or oil
1 tsp salt
1-2 tbsp grated or chopped cheese
Chop the onions. Finely chop the mushrooms, so that it takes less time to cook.
Break the eggs. Beat the eggs well. Add 1/2 tsp salt and keep aside.
In a pan, melt the butter or heat oil. Add in the onions and mushrooms with the remaining 1/2 tsp salt.
Saute for 2-3 mins till both the onions and mushrooms get cooked. Add the dry mixed herbs and pepper powder. Mix it with the onions and mushrooms. Saute for a minute.
Now spread the onion mushroom mixture evenly on the pan.
Pour the beaten eggs on this mixture. The eggs will spread and cover the onion-mushrooms mixture. Help to spread the eggs to cover the onion and mushrooms evenly with a spoon or spatula.
Drizzle more butter or oil on the sides and top.
Lift the base and check if its browned. When it browned, flip the omelette carefully with a spatula.
Let the other side cook. Add more butter or oil if need be.
When this side becomes slightly brown (check by lifting the omelette), then top the omlette with chopped or grated cheese.
Fold the mushroom omelete sideways and cook for 1-2 minutes more or till the the omelette is browned. Flip sideways if required.
Remove from the pan and serve the Mushroom Omlette hot with lightly toasted buttered bread.
Tips for Mushroom Cheese Omelette:
After adding the beaten egg, ensure that the omlette is cooked on a low flame. So that the omlette does not get burnt
Instead of mixing the eggs with the cooked mushroom-onion mixture, you could first prepare this mixture and keep aside. Then make the omelete and when it gets cooked, top up the mushroom-onions with cheese. Fold the omelette and serve it.
Use freshly ground pepper to give the omelette a fresh aroma and taste of pepper.
Mushroom Cheese Omelette Recipe
prep time 10 mins
cook time 4 mins
total time 14 mins
ingredients (measuring cup used, 1 cup = 250 ml)
2 eggs
3-4 fresh button mushrooms
½ onion
½ tsp pepper powder
1 tsp mixed herbs
1-2 tbsp butter or oil
1 tsp salt
1-2 tbsp grated or chopped cheese
how to make the recipe:
Chop the onions. Finely chop the mushrooms, so that it takes less time to cook.
Break the eggs. Beat the eggs well. Add ½ tsp salt and keep aside.
In a pan, melt the butter or heat oil. Add in the onions and mushrooms with the remaining ½ tsp salt.
Saute for 2-3 mins till both the onions and mushrooms get cooked. Add the dry mixed herbs and pepper powder. Mix it with the onions and mushrooms. Saute for a minute.
Now spread the onion-mushroom mixture evenly on the pan.
Pour the beaten eggs on this mixture. The eggs will spread and cover the onion-mushrooms mixture. Help to spread the eggs to cover the onion and mushrooms evenly with a spoon or spatula.
Drizzle more butter or oil on the sides and top.
Lift the base and check if its browned. When it browned, flip the omelette carefully with a spatula.
Let the other side cook. Add more butter or oil if need be.
When this side becomes slightly brown (check by lifting the omelette), then top the omlette with chopped or grated cheese.
Fold the mushroom omelete sideways and cook for 1-2 minutes more or till the the omelette is browned. Flip sideways if required.
Remove from the pan and serve the Mushroom Omlette hot with lightly toasted buttered bread.
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78>penne mushroom pasta with olives
tomato mushroom penne pasta recipe – pastas and pizzas…. somethings which neither me nor hubby likes…
penne is a cylinder shaped pasta. more about penne on the wikipedia link. pasta is usually made from wheat flour or eggs. the ones which i had were made from semolina derived from durum wheat.
i have also used both black and green olives in this recipe… you could skip olives if you don’t have these. instead of olives you can also use capers.
this one is a vegan recipe as i have not added any cheese. yet you could add some soft creamy cheese or parmesan cheese to the tomato mushroom sauce. fresh cream can also be added. also the herbs that you can use can be fresh or dried. choose your own mix of herbs and be innovative and creative
tomato mushroom penne recipe with olives
prep time 15 mins
cook time 50 mins
total time 1 hour 5 mins
ingredients (measuring cup used, 1 cup = 250 ml)
For the tomato mushroom sauce:
6-7 ripe red medium size tomatoes
2 medium size onions, sliced or chopped
300 gms mushrooms
6-7 flakes of garlic, crushed
1 tsp black pepper
2 tsp italian herb mix
1 tsp dried oregano
4 green olives
4 black olives
2 or 3 tbsp extra virgin olive oil
salt
For the pasta:
200/250 gms penne
3 or 4 cups water
salt
how to make the recipe:
To make the penne pasta:
boil the water in a pan.
add the penne and cook for 6-7 minutes.
strain the water and reserve the penne.
To make the tomato mushroom sauce:
heat the olive oil in a pan.
add the sliced onions and fry them till they become light brown.
add the crushed garlic and fry for a minute or two.
add the chopped tomatoes now and saute them till they become soft.
now add all the herbs, salt and pepper and mix it with the rest of the tomatoes.
saute the tomatoes till they the entire mixture becomes one. this will take about 20-25 mins on a low flame. keep on stirring in after couple of minutes when the tomatoes are getting cooked.
now add the mushrooms.
the mushrooms will loose water and then shrunk in size and then get finally cooked. this process will take about 15-20 minutes.
finally add the olives and saute for 2-3 minutes.
serve the penne with the tomato mushroom and olives.
78>penne mushroom pasta with olives
tomato mushroom penne pasta recipe – pastas and pizzas…. somethings which neither me nor hubby likes…
penne is a cylinder shaped pasta. more about penne on the wikipedia link. pasta is usually made from wheat flour or eggs. the ones which i had were made from semolina derived from durum wheat.
i have also used both black and green olives in this recipe… you could skip olives if you don’t have these. instead of olives you can also use capers.
this one is a vegan recipe as i have not added any cheese. yet you could add some soft creamy cheese or parmesan cheese to the tomato mushroom sauce. fresh cream can also be added. also the herbs that you can use can be fresh or dried. choose your own mix of herbs and be innovative and creative
tomato mushroom penne recipe with olives
prep time 15 mins
cook time 50 mins
total time 1 hour 5 mins
ingredients (measuring cup used, 1 cup = 250 ml)
For the tomato mushroom sauce:
6-7 ripe red medium size tomatoes
2 medium size onions, sliced or chopped
300 gms mushrooms
6-7 flakes of garlic, crushed
1 tsp black pepper
2 tsp italian herb mix
1 tsp dried oregano
4 green olives
4 black olives
2 or 3 tbsp extra virgin olive oil
salt
For the pasta:
200/250 gms penne
3 or 4 cups water
salt
how to make the recipe:
To make the penne pasta:
boil the water in a pan.
add the penne and cook for 6-7 minutes.
strain the water and reserve the penne.
To make the tomato mushroom sauce:
heat the olive oil in a pan.
add the sliced onions and fry them till they become light brown.
add the crushed garlic and fry for a minute or two.
add the chopped tomatoes now and saute them till they become soft.
now add all the herbs, salt and pepper and mix it with the rest of the tomatoes.
saute the tomatoes till they the entire mixture becomes one. this will take about 20-25 mins on a low flame. keep on stirring in after couple of minutes when the tomatoes are getting cooked.
now add the mushrooms.
the mushrooms will loose water and then shrunk in size and then get finally cooked. this process will take about 15-20 minutes.
finally add the olives and saute for 2-3 minutes.
serve the penne with the tomato mushroom and olives.
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79> mushroom spaghetti bolognesemushroom spaghetti bolognese recipe – for pasta and mushroom lovers, this recipe of mushroom spaghetti bolognese is a treat. i did check many recipes online for bolognese and finally came up with my own version.
mushroom spaghetti bolognese recipe
prep time 20 mins
cook time 20 mins
total time 40 mins
flavorful and spiced vegetarian mushroom bolognese spaghetti.
author: dassana
recipe type: main, brunch
cuisine: italian, world
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
250 gms button mushrooms, rinsed and chopped
250 gms whole wheat or semolina spaghetti
1 medium sized onion, chopped
2 garlic cloves, finely chopped
4 medium sized tomatoes, pureed
½ tsp balsamic vinegar or ½ tbsp white wine
½ cup chopped fresh herbs or 2 tsp dry mixed herbs or italian seasoning
½ tsp chili flakes or red chili powder (optional)
2 tbsp olive oil
salt and pepper as required
how to make the recipe:
first cook the pasta in enough boiling water to which some salt has been added.
cook the spaghetti al dente.
strain and stir some oil in the pasta so that they don't stick to each other or dry out.
make a puree of the tomatoes.
heat olive oil. first add the onions and garlic .
saute for 2-3 minutes till the onions gets cooked, but don't brown them.
add the mushrooms and saute them till the mushrooms are cooked.
this takes about 5-6 minutes.
the mushroom will shrink in size and appear glazed and lightly browned..
now add the tomato puree. simmer for 3-4 minutes. stir in between.
add the celery or basil or a mixture of fresh or dry herbs ( i used celery and basil)
add the vinegar or wine and stir.
also add the red chili flakes, salt and pepper. stir the sauce.
finally add the spaghetti and toss them well so that the sauce coats the spaghetti.
garnish with some celery or basil and serve mushroom bolognese spaghetti hot with a salad.
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