Mushroom Masala Bhaji

Mushroom Masala Bhaji

Ingredients for Mushroom Masala Bhaji

50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind

Masala for roasting in oil:

4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg

Method :

Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt. (Do not overcook mushrooms). 

Spaghetti with wild mushroom

Spaghetti with wild mushroom

Ingredients for Spaghetti with wild mushroom

Olive oil: 3 spoons
Garlic pods: 3 pods
Slice fresh button mushrooms
Dry shitake mushrooms
Dry Chinese or Thai mushrooms
Dry oyster mushrooms
Dry chilli flakes
Black pepper

Direction for Spaghetti with wild mushroom

Soak dry mushrooms in lukewarm water for at least ½ hour. Slice grossly. For shitake, add the whole dry mushrooms to a boiling water for another ½ hour, then let it rest olive oil in a non-stick pan at medium flame. Add three garlic pods with their skin. Add the fresh mushroom slices. Also add the soaked mushroom slices after squeezing their excess water, and serving. Remove the garlic pods and add some salt and grossly chopped parsley. Blanch the spaghetti in abundant boiling water. No need of adding any oil, if you enough boiling water. After adding the spaghetti in water, wait for the boil to start again and then add 10 gms of salt per litre of water in case after mixing the dressing, the spaghetti is too stuck. Mix immediately with the mushroom preparation and sprinkle with fresh parsley and grinded black pepper.

Sparkling Rice

Sparkling Rice

Ingredients for Sparkling Rice

1 tbsp sugar
3 Chinese mushrooms
500 gm long grain rice, washed, drained and cooked
2 tbsp vegetable oil
4 spring onions, finely chopped
100 gm peeled and boiled prawns
100 gm chicken breast, finely chopped
100 gm ham, sliced
100 gm bamboo shoots, dices
100 gm shelled peas
2 tbsp seasame oil
1 tbsp vinegar
Chopped coriander leaves
1 tsp finely chopped garlic
1 tsp finely chopped ginger
Sliced yellow pepper for garnish

Method for Sparkling Rice

Soak mushrooms in hot water for 15-20 min. Drain and squeeze dry. Discard hard stalks and slice caps. Set aside. Heat oil in a wok till it smokes. Add spring onions, garlic and ginger stir-fry for 1 min. Add mushroom, prawn, chicken, ham and bamboo shoots. Stir-fry for 3-4 min until chicken changes colour. Stir in peas, stir fry until peas are done. Add cooked rice, soya sauce, vinegar and sugar, mix well and stir fry for 2 min. Sprinkle with seasame oil. Remove, place in a plater and allow to cool, garnish with coriander leaves and sliced yellow pepper.

Mushroom recipe - Mushroom Masala Bhaji

Mushroom Masala Bhaji

Ingredients for Mushroom Masala Bhaji

50-100 button mushrooms
1 coconut, grated
2 onions, roughly chopped
2-3 onions, finely chopped
A little turmeric powder
Tamarind

Masala for roasting in oil:

4 tbsp coriander seeds
2 tsp cumin seeds
2 tsp aniseed
2 tbsp poppy seeds
1 dagadful
1 piece mace
8-10 cloves
1 cinnamon stick
8-10 peppercorns
1-2 bay leaves
10-15 red chillies
2 big cardamom
1 tsp shahijeera
½ inch nutmeg

Method for Mushroom Masala Bhaji

Roast above masala in oil for minute or two. Remove and keep aside. In the same frying pan, dry roast grated coconut and chopped onions till light golden in color. Grind to a fine paste the roasted masala, coconut, roughly chopped onions along with turmeric powder and a little tamarind. Remove masala water separately. Wash and clean mushrooms. Cut into quarters. Fry mushrooms and finely chopped onions in a little oil for 2-3 minutes. Add masala water and masala paste. Cook till one boil. Add salt.

Serve hot with rice

Italian Recipe-Chicken, Mushrooms and Parmesan with Orzo

Ingredients for Chicken, Mushrooms and Parmesan with Orzo
1 tbsp olive oil
1/2 cup yellow onions, chopped
2 cloves of garlic, minced
1/2 tsp dried thyme
8 oz button mushrooms, sliced
Read more

Mushrooms Recipe-Noodles and Oyster mushrooms video

Mushroom Recipe-Mushrooms cooking all the way

Mushrooms cooking all the way

Sautéing
Melt butter or heat oil in a large skillet. Add mushrooms and cook on high heat for 5 min. Stir until golden and the released juices have evaporated. Do not overcrowd the skillet or the mushrooms will steam rather than brown

Microwave Cooking
Mushrooms cook extremely well in microwave. Place thickly sliced mushrooms in microwave bowl, cover and cook on full power for 2-3 min. Stir once

Roasting
Place the mushrooms in shallow baking pan. Toss with a little oil and roast in pre-heated oven, stirring occasionally until brown for about 20 min

Grilling
You can use this method for large capped mushrooms like portabellas and shitakes. Lightly brush caps and stems with oil and season with salt and pepper. Grill for 4-6 min on both side, brushing again with oil and once or may be twice

Mushroom Recipe-Mushrooms with bean sprouts

Mushrooms with bean sprouts

Ingredients Mushrooms with bean sprouts

200 gm button mushrooms, washed, sliced and sprinkle with lime juice
8-10 Chinese dried mushrooms, soaked in cup of hot water until soft
¼ cup hot chicken stock
1 tbsp soya sauce
3 tbsp sake, gin
½ tbsp salt to taste
½ tbsp lime juice to taste
1 tsp sugar to taste
3-4 spring onions, sliced into pieces
100 gm clean bean sprout
1 tsp finely chopped ginger
¼ large red pepper finely chopped
1 tsp cornflour thickened with little water
Salt and pepper to season


Direction for Mushrooms with bean sprouts

Once the Chinese black mushrooms are soft, strain water and retain ½ cup mushroom water. Now keep the ones as whole and slice the larger pieces of mushrooms. In a saucepan bring the chicken stock and mushroom water to boil. Stir in soya sauce, sugar, sake and gin. Season well with salt and pepper. When it is boiling add both types of mushroom, stir and boil for 3-4 min. With a slotted spoon take out the mushroom and place in serving dish. Add the spring onion and cook for 1 min, remove with a slotted spoon and place in dish with the mushrooms. Now add the bean sprouts and let them boil for 2 min. Remove and add to the dish with other vegetable. Stir in shredded ginger and let it cook for 2 min. Stir in cornflour and water mixture and bring back to boil, check seasoning. Once the sauce thickens, pour ¼ over the vegetable and toss well. Serve the remaining in bowl alongside