Mushroom Culture (0+1)

Mushrooms Recipe

MUSHROOM RECIPE:

• Mushrooms are liked by both vegetarians as well as the non-vegetarians as these are not only tasty but also very nutritious with some medicinal properties . Some of the favourite recipes are being given below:

1. MUSHROOM SOUP

Ingredients:	Quantity
1. Fresh Mushrooms	250 gm (pieces)
2. Milk	2 cup
3. Corn flour	20 gm
4. Butter	20 gm
5. Ginger	15 gm
6. Garlic	15 gm
7. Sugar, Salt & Pepper	to taste

Method:

• Put mushrooms in a pan, add ginger and garlic with three cups of water and boil. Allow it to cool, then grind in a Mixie and sieve. Put corn flour in milk, melt butter in a heavy pan, slightly heat and then add sieved material and milk to it and boil for ten minutes until it becomes thick .Add spices to taste. Season with sliced mushrooms or bread pieces and fresh cream and serve hot to four persons.

2. MUSHROOM PAKORA

Ingredients:	Quantity
1. Fresh Mushrooms	500 gm
2. Onion	1 big sized
3. Ginger	2 tbs chopped
4. Anar dana powder	1 tbs
5. Gram flour (Besan)	150 gm
6. Garam masala	10 gm
7. Cooking oil	100 gm

Method:

• Boil washed mushrooms in salted water for 5 minutes and drain excess water . Spread mushrooms on a dry cloth for 10 minutes to dry. Mix dried and half cut mushrooms with all other ingredients, including gram flour and make a thick paste with little water. Deep fry in a pan without oil on medium heat . Serve hot with pudina (mint) chutney.

 

3. MUSHROOM OMELET

Ingredients: Eggs - Four
Oil - 20 gm.
Onion - One
Fresh mushrooms - 100 gm.
Salt and Pepper - To taste

Method:

• Beat broken eggs in a bowl with salt and black pepper added to it until egg yolk and white are mixed well. Pour eggs in the heated oil in a fry pan and allow the mixture to cover the base. Stir it continuously until all the liquid is set but still soft .Spread mushrooms and chopped onion on it .Lift the pan, fold omelet in half with the help of a pallet knife and slide slowly into a plate. Serve with toast and tomato sauce.

4. MUSHROOM MUTTER ( PEAS )

Ingredients:
Fresh peas ----- 250 g
Mushrooms ( cut into pieces) ----- 300 g
Onion ( chopped ) ----- 3 ( medium size )
Garlic ---- 5 cloves ( crushed )
Ginger ----- - 50 g ( grated )
Oil ------ Half cup
Tomato puree ----- -- One cup
Coriander leaves --- - -- 50 g
Cumin seed ------- 1/2 tbs
Coriander powder ------ - - 1 tbs
Garam masala ------ 2 tbs
Turmeric powder -- ---- ½ tbs
Red chillies ----- - to taste
Salt ------ to taste


Method:

• Heat oil in a pressure cooker, add cumin seeds and when spluttering, add onion . Fry till golden brown and add coriander powder, turmeric, salt and other spices according to taste for one minute .Add tomato puree in the fried contents and fry until it starts leaving oil, add cut mushrooms and peas, fry for five minutes .

5. MUSHROOM BIRYANI

Ingredients: Cut Mushrooms - 500g ( cut into two pieces )
Basmati rice ------ 2 cups
Pure ghee ------- 50 g
Onion ------- One sliced
Garlic & Ginger paste -------50 g
Black Cardamom --------- 2 pieces
Cinnamon powder --------- 5 g
Garam masala --------- 1 tbs
Cumin seeds ------- - 1 tbs
Clove --------- 5 g
Cassia -------- - 4-5 pieces
Red chillies and salt ---------- to taste

Method:

• Basmati rice may be soaked in water for 15 minutes. Fry mushrooms in pure ghee for few minutes until golden brown and keep aside. Take pure ghee in a deep pan and put cumin seeds when it is hot. Add onion and when it turns golden brown, add garlic and ginger paste. Cook for two to three minutes and add all the remaining ingredients in it, including mushrooms. Stir well, cook for 2-3 minutes and add three and a half cups of water to it. Add rice when it starts boiling and keep it covered with lid.. Cook for 10-15 minutes on simmer heat. Put off the gas and let it be kept as such for 15 minutes until rice settles down and properly cooked . Serve hot with curd or pickle or chutney.

6. MUSHROOM CUTLET

Ingredients:
Mushroom sliced and cooked ---2 cups
Potato boiled and mashed -------3 Nos.
Onion chopped ------- 2 Nos.
Carrots chopped ------- - 2 Nos.
Shelled green peas --------- 2 table spoon
Garam masala powder ---------- ½ tea spoon
Green chillies chopped --------- 4 Nos.
Ginger chopped --------- One small piece
Egg --------- One
Bread crumbs --------- - ½ cup
Salt ----------- to taste

Method:

• Fry chopped onion and chillies, add vegetables and cook. Mix garam masala powder with cooked mushrooms, mashed potatoes and salt. Remove from fire, shape into round cutlets .Dip these cutlets in beaten egg , roll in powdered bread crumbs and deep fry .

7. MUSHROOM CURRY

Ingredients:

Mushroom ------------------ 2 cup
Onion ------------------- One
Green chillies ----------------- two
Tomato ------------------ One
Turmeric powder ----------- pinch
Chilli powder ----------- One table spoon
Coriander powder --------- One table spoon
Pepper ---------- ½ tea spoon
Garam masala ----------- ½ tea spoon
Grated Coconut ------------ ½ cup
Vinegar ------------ One table spoon
Salt ------------ To taste

Method:

• Clean mushrooms, cut into two big pieces .Marinate mushrooms with little quantity of turmeric powder, chilli powder, salt and vinegar and keep for some time and then fry in oil . All the remaining masala powders are mixed and ground to form a thick paste .Cut onion and green chillies into small pieces, add masala paste to it and roast again .Add the coconut milk to the masala paste, allow it to boil for sometime, add mushrooms and again boil for some time.

8. MUSHROOM PICKLE

Ingredients:

Mushroom ------ - 1 Kg
Onion ------- 30 g
Salt ------- 80 g
Garlic ------- 5 g
Ginger ------- 20 g
Red chilli powder ---10 g
Cumin ------ 5g
Coriander powder ----10g
Fenugreek ------- 10g
Ajwaain ----- -- 5g
Daal chini ------ - 1g
Citric acid ------ -- 2g
Vinegar -------- 10 ml
Mustard oil ------ - 500 g

Method:

• Clean mushrooms and cut into small pieces, fry them in hot mustard oil to brown colour. Remove mushroom pieces and let oil boil for sometime till the water content evaporates and then fry mixture of garlic, onion, ginger till brown, add all other ground materials in it. Add fried mushrooms also in it and mix thoroughly while still on fire. Remove the mixture from fire and add vinegar and citric acid to it . Fill in the jars when cool and add remaining part of mustard oil to it .Cover tightly with a lid and place in a cool place .The materials should remain dipped in oil or add 250 mg Sodium Benzoate per Kg mushroom to it for its preservation .Daily keep them in the sun for some time .