Tag

MushroomMania

Browsing

creamofmushroom_featured5

By now I must stop yapping about my love for mushrooms. Its a known fact and needs no more proof. I have 15 recipes of Mushroom on my blog already what else needs to be said. If you give me just mushrooms, I can happily spend my entire life eating Mushrooms 🙂 If I hadn’t included this classic recipe of Cream of Mushroom Recipe this collective would have been totally incomplete.  This time I promised my self to take pictures before all of it is devoured.  This recipe doesn’t use any flour to thicken the soup. But if you like you can add 1 tablespoon All purpose flour to it. This soup is a haven for all mushroom Lovers. I often team it up with my fresh homemade Whole Wheat bread.

creamofmushroom_featured1

Its very easy to put together. Even bachelors can make this and doesn’t require much time and effort. The quantity of cream can always be adjusted and the soup can be made healthier as per your need.  If you are looking for other soup recipes you can find the links below.

Directions:
1. Wash Mushrooms for any grit and pat them dry using a kitchen towel. Chop them into thin slices and set aside. Also chop Onions and garlic.


dsc00100


dsc00101


2. In a pot add some olive oil and also add chopped garlic and onions. Saute them till they have become soft and onions have turned pink. At this stage add sliced mushrooms and and toss them with onions and garlic.


dsc00102


dsc00104


dsc00105


3. Add thyme and Parsley. I used both in dried form. Mix together with the mushrooms. Add All Purpose Flour to the mushrooms and saute for a minute. This will make the soup more thicker. This is purely optional.


dsc00106


dsc00107


4. Turn the flame on low and cover it with a lid. Let mushrooms sweat out and release water. This should take about 5-7 minutes.


dsc00108


dsc00110


5. Add water and a cube of vegetable broth. You can even use fresh broth if you like.


dsc00111


dsc00112


6. Season with salt and pepper. You can also add a pinch of nutmeg.


dsc00113


dsc00114


7. Cover it once again and let it come to a boil. Remove the lid and turn the flame off. Puree the mushrooms using a hand blender or instead you can use a conventional blender till everything becomes smooth.


dsc00116


dsc00117


dsc00118


8. Return it back to the flame and bring it to another boil. Add cream and combine. 

dsc00120
9. Transfer it to a serving bowl and garnish with chilli oil and add freshly chopped herbs. You can serve it with fresh home made bread. This soup is truly heartwarming. 

If you are looking for other soup recipes you can try: Classic Russian BorschCream of Asparagus SoupCream of Broccoli Soup with ChivesPeas and Mushroom Spicy SoupClassic French Potato Leek SoupMexican Red Kidney Beans Soup With Baked Tortilla ChipsTomato Soup , Zucchini Garlic Soup with Yak Cheese ShreddingsChicken Soup with Rice.

creamofmushroom_featured2[whohit]CreamOfMushroomSoup[/whohit]

[yumprint-recipe id=’250′]

MicrowaveMugLasagna_Featured2

I am an extremely lazy person and when that laziness assimilates in me I look for all possible ways to cut short my work, be it cooking, exercise or anything else. Such times see emergence of use of microwave in my kitchen. I hate microwaves and use it only for reheating. I detest baking in it but this lasagna recipe made me change my opinion about microwaves. This single serving lasagna in a mug is like your best buddy and can be made by anyone. Bachelors will love some quick fix dishes and so will people who are lazy like me.

MicrowaveMugLasagna_Featured3

This no cook pasta sauce has been a boon in disguise. I love it for my pizzas and for everything which requires red sauce. Gets ready in a jiffy without any hassle. The ricotta cheese can also be made in no time. Its just paneer with a little salt which is not set and has a crumbly texture. All you need is to curdle milk, drain the whey and its ready to use. Check out a detailed step wise step recipe to make Ricotta Cheese at home.

Directions:
1.  In a glass microwave friendly bowl add water and Lasagna sheet and microwave for 3 minutes. Cut it into small squares and set aside.


DSC07535


DSC07536


DSC07545


2. Chop Mushrooms and Shred Mozzarella Cheese, set aside.


DSC07539


DSC07540


3. In a bowl add Chopped mushroom, Ricotta Cheese, ground black pepper, granulated garlic,red chili flakes, chopped basil leaves and salt. Set mixture aside.


DSC07541


DSC07542


DSC07543


4. Prepare the sauce by mixing all the ingredients under No Cook Red Pasta Sauce. Set aside for assembly.

DSC07549

5. Pour 2 tablespoons of pasta sauce at the bottom of the mug. Top with a piece of softened pasta sheet. Add some mushroom mixture, 2 tablespoons of mozzarella, and a pasta sheet. Continue building the lasagna, ending with a layer of pasta sheet at the top. Sprinkle mozzarella over the pasta.


DSC07556


DSC07557


DSC07558


6. Microwave everything for 1 minute 30 seconds or until Mozzarella Cheese melts. Serve hot.

Other Lasagna recipes you can try: Vegetarian Mushroom Lasagna in Creamy White SauceCheesy Chicken Lasagna .

Other Pasta dishes you can try: Healthy Broccoli PastaPasta Alla VodkaSautéed Red Bell Pepper and Olive Pasta Salad , Sundried Tomato Pasta SaladWild Fiddlehead Fern & Angel Hair Pasta  Avocado Parsley Pasta.

MicrowaveMugLasagna_Featured1[whohit]LasagnaMug[whohit]

[yumprint-recipe id=’238′] 

PalakMushroom_Featured1
My husband loves Palak Paneer and there is nothing else which he fancies more. Whenever we get Spinach he doesn’t let me make anything else. This time when he was away at work and the milk wasn’t sufficient to make Paneer, I tricked him by adding Mushrooms. The combination clicked and he kinda liked it. Infact he said we should do this often. ha! You know sometimes in life you have to take extreme steps to change some people 😛 I guess I took mine… hahahah (evil laugh)

PalakMushroom_Featured3

On a serious note this dish was a pleasant change over the conventional paneer dish. If you are a mushroom lover this will really suit your palette. Infact this inspires me to trick my husband more often now 😉 which promises you more Spinach dishes on my blog soon.

Directions:

1. Separate the spinach stems from the leaves and reserve the leaves in a colander. If you are using the packaged spinach in a bag they come without stems, so you can skip this step.

DSC00838

2. Insert the colander with leaves under the water tap and wash rigorously ensure that there is no dirt. Ensure you wash each leaf, it is a tedious process but by this you will eliminate all the dirt which will effect the taste of your dish.

DSC00878

3.Put the washed leaves in a pot and blanch them for ten minutes with lid on top. If you are using the packaged spinach you will need to put half cup of water to blanch the spinach. Once you see the spinach leaves are no longer firm you must turn the flame off. Keep them aside to cool down a little.


DSC00879


DSC00881


4. After it’s cooled put it in a blender along with garlic, ginger and chillies. Make a smooth paste of it . Keep aside.


DSC06213


DSC06214


5. In a blender add Tomatoes, Ginger, garlic and Onions and make a smooth puree. Set aside.


DSC06215


DSC06216


6. Wash and Chop some Mushrooms.


DSC06210


DSC06211


7. In a wok add some ghee or clarified butter and add the mushroom slices. Saute them till they have shrunk and have acquired little colour. Take them out of the wok and put them in a plate to be used later.


DSC06217


DSC06218


DSC06222


 6. Add a little more ghee to the same wok and add cumin seeds. Wait for them to crackle.


DSC06219


DSC06220


7. Add the tomato puree and combine.

DSC06221
8. Add salt, turmeric powder and red chili powder. 


DSC06223


DSC06224


DSC06225


9. Let the masala be on the medium low flame till the ghee separates out.

DSC06226
10. Add the Spinach Puree and combine. Let it simmer for five eight minutes till it thicken a little bit.


DSC06227


DSC06228


11. Add cream or you can use malai . It helps it give that creamy texture and takes away the bitterness of spinach.

DSC06229
12. Add Kasuri Methi for that restaurant like taste. Garnish with Garam Masala.


DSC06230


DSC06231


12. Add sauteed Mushrooms to the curry and combine. 

DSC06232
13. Serve hot with Roti, Kulcha or Naan.

You can even try the classic Palak Paneer and Palak Dhaniya Chutney.

Other dishes from North India you can try are: Punjabi Dal Makhani, Kadhai Mushroom ,  Langar Wali DalMethi Matar MalaiMushroom Do PyaazaPunjabi Style Dum Aloo.

PalakMushroom_Featured2[whohit]PalakMushroom[/whohit]

[yumprint-recipe id=’223′]

MushroomBiryani_Featured1

I think someday my tastebuds will get salvation after constantly feeding them with different mushroom recipes. I hope that never happens in this lifetime. I get swayed when I see any new recipe with Mushrooms. Well I needn’t explain this again and again. If you follow my blog, you must have already known by now. I saw this amazing recipe on Beulah’s blog Full Scoops and I was infatuated. I tried and it turned out it was love at first bite.

MushroomBiryani_Featured2

Mushroom and rice married so well in the harmony of spices that the flavour was to die for. Who knew Mushroom rice could taste so well. It was a one pot recipe and I made a few changes to the original recipe by omitting the tomatoes and adding mint leaves directly. It was the best next rice recipe I have tried after Mint Rice. If you are looking for a quick fancy recipe for some guests , you have reached the right page. Don’t think twice just go for it 🙂

Directions:
1. Wash and soak rice for half an hour. I have used non basmati long grain rice. You can use any non sticky rice.

DSC02659

2. Wash and slice button mushrooms and keep aside. Also slice onions in length and finely chop some green chillies.


DSC02658


DSC02660


3. In a pressure pan add some ghee or clarified butter, bay leaf and cinnamon stick.


DSC02661


DSC02662


DSC02663


4. Also add green cardamom, cloves and star anise.


DSC02664


DSC02665


DSC02666


5. Saute sliced onions and green chillies in ghee. Also add ginger garlic paste and saute till the raw smell of ginger garlic fades away.


DSC02667


DSC02668


6. Also add to the pressure pan mint leaves, garam masala and ground cumin powder.


DSC02669


DSC02670


DSC02671


7. Add Salt and coconut milk to the pan and mix well.


DSC02674


DSC02675


8. Add soaked rice and water. Mix well.


DSC02676


DSC02677


9. Top it with freshly chopped coriander leaves. Close the lid and let it cook for 10 minutes or three to four whistles or till fully cooked. Dont open the lid immediately, let them cook in the pressure.

DSC02678
10. Fluff up with a fork and serve hot with Raita: Potato and Pomegranate Yogurt side dish.

Other Rice Biryanis and Pulao you can try are: Kathal Ki BiryaniPudina Pulao, Curd Rice.

You can try other Mushroom Recipes on The Secret Ingredient: Kadhai MushroomMalai Bell Pepper MushroomMushroom Do PyaazaChili MushroomGinger-Sesame Chicken with Bok Choy and Mushrooms Mushroom RisottoItalian Frittata with Mushrooms and SpinachMushroom MatarStuffed Mushroom Cheesy Crack BreadStuffed Mushroom and Spinach Braided Bread

MushroomBiryani_Featured3[whohit]MushroomBiryani[/whohit]

[yumprint-recipe id=’193′]

BokChoyChicken_Featured3

Oriental flavours have always enticed me. They have that strong taste and the way it blends with meat and veggies cannot be defined in words. The combining sauce is often a blend of soy sauce, vinegar and ginger. This recipe has everything which gives it an authentic Oriental character. Recently, I found Bok Choy at my local farmer’s market. Honestly, I had no clue what it was. I asked the seller and even he was perplexed 😛 I bought it anyway and when I googled it I found it was bok choy, which I have always relished at my favourite oriental eatery.

BokChoyChicken_Featured1

I decided to use it in an oriental asian stir fry recipe. I had some chicken on hand and also mushrooms, bell pepper. I was actually feeling rich given the fact such ingredients are scarce where I live. The Stir fry came out absolutely aromatic and full of flavours. We had it greedily with rice and it was decided then and there that it will be a regular feature in our household (whenever we have those ingredients :P)

Directions:

1. Cut Boneless Chicken into cubes and set aside.

DSC05036

2. Wash heads of Bok Choy and split it into half. Cut the root part crosswise into squares. Leaves can be used in bokchoy soup, so reserve them.


DSC05038


DSC05039


3. Wash and Chop Mushrooms in slices and Red Bell Pepper in Small Squares.


DSC05041


DSC05040


4. In a pan add some vegetable oil and saute onion till they release their water and become a little brown.Remove them on a plate lined with Oddy Food Wrapping Paper, so that excess oil is soaked.


DSC05043


DSC05045


DSC05046


5. Now add little more oil to the same pan and add Red bell Pepper and Bok Choy. Stir Fry till they have cooked but still retain their crisp character. Also remove them on the plate lines with Food Wrapping Paper.


DSC05047


DSC05048


DSC05049


6. Repeat the same with Cubed Chicken. Stir Fry in the same pan by adding little oil. Season it with Salt and Pepper.


DSC05050


DSC05051


7. In a saucepan add some Chicken Broth or if you are using Broth Cubes add water and Broth Cube. Bring it to a boil and then turn the flame off.

DSC05052
8. In the same sauce pan add Sheer or White Wine, Soya Sauce and Sugar.


DSC05053


DSC05055


DSC05056


9. Also add Rice Vinegar, Cornstarch dissolved in water and sesame oil.


DSC05057


DSC05058


DSC05059


10. Also add Red Chili Flakes to the sauce pan and mix till everything is dissolved.

DSC05060
11. In a pan add oil and saute minced garlic and ginger for a minute and then add all the stir fried veggies and chicken. Mix well.


DSC05061


DSC05062


12. Add the sauce and let it simmer till it has reduced and thickened a little bit.

DSC05063
13. Transfer to a bowl and sprinkle some roasted sesame seeds. Serve hot with some boiled rice.

Other Indo Chinese Recipe you can try on The Secret Ingredient are: Chili MushroomGravy Gobhi ManchurianCrispy Honey Chili Potatoes with Sesame SeedsIndo Chinese Vegetable Chop SueyVegetarian Hakka Noodles.

BokChoyChicken_Featured4

[whohit]BokChoyChicken[/whohit]

[yumprint-recipe id=’191′] Sending this Recipe to Oddy Uniwraps

KadaiMushroom_FeaturedBlog3
Mushroom!! I am a self proclaimed biggest mushroom fan. This fact is not unknown. My blog is an evidence of this as it is full of mushroom and bread recipes. Not to mention there are so many more in the pipeline ;). My love for mushroom has grown leaps and bounds over years. This recipe of Kadhai Mushroom literally translating to Mushroom in a wok in a classic Indian recipe which is made with freshly ground spices which makes all the difference.

KadaiMushroom_FeaturedBlog2

I was looking for this recipe for a long time and then came across this recipe of Shilpi from Foods And Flavors By Shilpi. I must say it was amazing! Just like the way they serve at a good Indian restaurant. I was in a mushroom haven.

Directions: 

1. Chop some fresh button mushrooms, firm capsicum and onions in big chunks. Set aside.

DSC02333
2. For the gravy finely chop another onion, tomatoes and green chilies. Set aside.

DSC02334
3. For the dry spice mix. Add whole coriander seeds, cumin seeds in a small pan.


DSC02335


DSC02336


4. Also put black peppercorns and red dry chillies. Dry roast them on medium low flame for couple of minutes till they start to crackle, Keep tossing them for you wouldn’t like to burn them 🙂


DSC02337


DSC02338


5. Place them in a dry grinder or coffee grinder on getting cool and blitz them into a coarse powder. Set aside.


DSC02339


DSC02344


6. For the gravy, in a pan add half of the ghee or clarified butter. If you are a vegan you can use any other cooking oil.

DSC02340
7. Add onions and chopped green chilies and saute them till the onions become soft and translucent.

DSC02341
8. Add tomatoes and salt and cook them till the tomatoes turn soft and gooey.


DSC02342


DSC02343


9. As it cools down place it in a grinder and make a smooth puree. Set aside.


DSC02345


DSC02346


10. In the same wok add rest of the ghee or oil and add ginger garlic paste. Saute till the raw aroma of garlic fades away.


DSC02347


DSC02348


11. Add the dry spice mix and saute for a minute or so.

DSC02349
12. After this add the pureed tomato onion paste. Keep cooking till the oil separates. This can take about 7-10 minutes.

DSC02350
13. Add chopped mushrooms to the masala and toss them together. saute them for 5 minutes.

DSC02351
14. At this stage add chopped capsicum and big chunks of onions. If you like you could even add bell peppers to bring in additional flavours and colour.

DSC02352

15. Saute them for a minute or so and add a cup of water to the masala. Let the gravy boil for 5 minutes.

DSC02353
16. Switch the flame off and add fresh cream to make it rich. 

DSC02354
17. Add little kasuri methi to give it restaurant like flavour. 

DSC02355
18. Serve hot with Roti or Laccha Parantha or even Tawa Naan.

Other Mushroom Recipes you can try here are: Mushroom Do Pyaaza, Malai Bell Pepper Mushroom, Chilli Mushroom, Mushroom Risotto, Italian Frittata with Mushrooms and Spinach, Mexican Casserole Eggs with Mushrooms and Chili Poblano, Mushroom Lasagna in Bechamel Sauce.

KadaiMushroom_FeaturedBlog1[whohit]KadhaiMushroom[/whohit]

[yumprint-recipe id=’161′]


I needn’t say again and again that how much I love mushrooms. My unconscious mind plans to make all possible mushroom recipes on earth 😛 . When I am surfing the net my hand stops where my eyes are fixed and my heart skips a beat, you know I am looking at a new mushroom recipe which I want to try. This happened when Suganya Hariharan a fellow blogger from Relish the Bite  posted recipe of Mushroom Bell Pepper in White Sauce on a food group. Without wasting time I tried it and it was a masterpiece. It not only looks tempting it is one of my favourites now.


The fusion of gooey Mushrooms and crisp Bell peppers creates an interesting melody. Not to mention the white sauce is not bland but rather full of flavours. Oh! I cant stop talking about this dish, why don’t you just follow the recipe and make it for your self 🙂

Directions:

1. Slice Mushrooms and cut Bell Peppers in bite size pieces. I had on hand red and yellow.

DSC00531
2. In a small bowl soak poppy seeds in a table spoon of water. Set aside.

DSC00533

3. Also chop some onions, ginger, garlic and green chilies.

DSC00534
4. In a wok add some ghee.

DSC00535
5. Add bay leaf and green cardamoms.

DSC00536
5. Once the aroma starts coming add onions, ginger, garlic and green chilies. Saute them till onion turns soft and transparent.

DSC00537
6. Turn the flame off and add cashews once the sauteed onions have cooled a bit.

DSC00538
7. Add the soaked poppy seeds with its water and onion mixture to the grinder. Pulse it together to make a smooth paste. You can leave out the bay leaf.


DSC00539


DSC00540


DSC00541


8. In the same wok add a little more ghee or clarified butter.

DSC00542

9. Add the chopped onions and mushrooms. Also add kasuri methi or dried fenugreek leaves. Saute them on medium high heat till they become little soft but still crisp. 


DSC00543


DSC00544


10. Add the onion cashew paste to the wok.

DSC00545

11. Keep tossing the sauce with the mushrooms and peppers on low flame till the raw aroma of the paste fades away.

DSC00546
12. Add milk, salt and water. Let it simmer for  about 5 minutes. The sauce will gradually thicken up.


DSC00547


DSC00548


DSC00549


13. When the sauce has thickened add cream or whisked malai. Let it cook for a couple of minutes more on low heat.

DSC00550

14. Garnish with Garam Masala and Chopped fresh Coriander.

DSC00551
15. Serve hot with Rotis. 


You can try other Mushroom recipes from The Secret Ingredient : Mushroom Do Pyaaza, Chili Mushroom, Vegetarian Mushroom Lasagna in White Sauce, Mushroom Spinach Frittata, Baby Corn Mushroom MasalaClassic Cream of Mushroom SoupMushroom Lasagna in a MicrowaveCreamy Spinach Curry with Stir Fried Mushrooms, Mushroom Rice PilafPeas and Mushroom Spicy Soup Cheesy Mushroom Pull Apart BreadMushrooms in Dry Spicy GravyItalian Arborio Rice with Mushrooms

,

[yumprint-recipe id=’121′]

 

khumbdopyaaza_featureda1

Mushroom or Khumb Do Pyaaza is a popular Indian Dish which uses Onions twice, hence the name. It has flavourful mushrooms cooked in aromatic spices in thick gravy. It tastes incredible with Roti or Lacha Parantha.

I am as it is a die hard fan of mushrooms. for me all mushroom dishes are special, be it Mushroom Lasagna, Cream of Mushroom Soup, Mushroom and Green Onions Pasta, Italian Frittata with Mushrooms and Spinach or Indo Chinese style Chili Mushrooms (I know that’s a lot of mushrooms :P)

khumbdopyaaza_featureda2

Coming back to the topic of Mushroom Do Pyaaza. I always had this dish in a fancy restaurant, where you cant have enough. So I decided to do this at home . I followed Ambikaji’s recipe. She is a fellow blogger like me and cooks very delicious food. I made a few minor tweak to her original recipe and it was a delight.

Directions:

1. Chop Onions, Garlic , Ginger, tomatoes and gently slit Green Chilies. Also cut two onions in large pieces and roughly separate their layers.Keep aside.
 

DSC09813


DSC09818


DSC09834


 
2. Wash and chop Mushrooms lengthwise. Keep aside.
 

DSC09814


DSC09815


 
3. In a wok add ghee or clarified butter.
 
DSC09816
 
4.Saute the mushrooms till they release their water and become soft and tender.
 

DSC09817


DSC09819

 
5. Once the water has absorbed remove them on a plate and keep aside.
 
DSC09820
 
 
6. In the same wok add little more ghee and add cumin seeds.
 
DSC09821
 
 
7. When the cumin seeds begin to sputter add the chopped onions, garlic, ginger and slit green chilies.
 
DSC09822
 
 
7. Add Bay leaf and one crushed cardamom.
 
DSC09823
 
 
8.Saute the onions till they become transparent and soft.At this stage add chopped tomatoes and continue cooking them till they become soft and gooey.
 

DSC09824


DSC09825


 
10. Switch off the flame and transfer the sauteed mix to a grinder. Make a smooth paste.
 

DSC09826


DSC09833


 
11. Transfer the smooth paste to the same wok and turn the heat on. 
 
DSC09829
 
 
12. Add salt, turmeric, red chili powder and combine.
 

DSC09830


DSC09831


DSC09832


 
13. Add water and let it simmer for a few minutes.
 
DSC09833
 
 
14. Add cream and sauteed mushrooms.
 

DSC09837


DSC09838


 
15. Also add big chunks of onions and Kasuri Methi. Combine everything. 
 

DSC09839


DSC09841


 
16. Let it simmer for another five minutes.Garnish with Garam Masala and Fresh Coriander leaves.
 

DSC09840


DSC09843


 
Serve hot with Rotis or Paranthas.
 
 
You can even try other Indian Recipes like Punjabi Style Dal Makhani, Punjabi Pindi Chole,Shahi Paneer, Palak Paneer.
 
khumbdopyaaza_featureda3
 
[whohit]MushroomDoPyaaza[/whohit]
[yumprint-recipe id=’106′]