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MUSHROOM RECIPES

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MUSHROOMOur Mushroom Recipes section contains a variety of delectable mushroom recipes. Mushroom is used as in ingredient in a number of dishes these days such as curries, sandwich, soup etc. Indian mushroom recipes are very popular around the world. You can get varieties of mushrooms such as cep, chanterelle, morel, oyster, shiitake. But be cautious, there are some poisonous varieties too.

Mushrooms are good source of potassium & trace elements. Few years before mushroom vegetables were not much popular in all parts of India as in the Western countries but now it is famous all over India. At present 3 mushrooms are being cultivated in India. These are : the white mushroom (Agaricus bisporus), the paddy-straw mushroom (Volvariella vovvacea) and the oyster mushroom (Pleurotus sajor-caju). Mushrooms contain large amounts of vitamin D when exposed to UV light. Mushrooms that have been exposed to UV light are the only natural, vegetarian source of vitamin D. Try some of our mushroom recipes.

MUSHROOM SNACK vegetarian-Dish

Ingredients

  • medium sized mushrooms 10
  • medium sized onions 2
  • oil 2 tbsp
  • pepper 1 tsp
  • salt to taste.
MUSHROOM SNACK

Method

  • Cut the onions and the mushroom finely.
  • Take a frying pan and add the oil and bring to heat.
  • Once the oil is hot add the onions and fry for few seconds.
  • Then add the mushrooms and cook on a low flame for three minutes. Stir well.
  • Put in the pepper and salt stir again and remove from flame.
  • Serve hot.

MUSHROOM AND PEAS CURRY vegetarian-Dish

Ingredients

      
  • Peas 250 gms 
  • medium sized mushrooms 10
  • big onions 2
  • medium sized tomatoes 2
  • turmeric 1 tsp
  • green chillies 2
  • oil 2 tbsp
  • cumin seeds 1 pinch
  • butter 1 tbspsalt to taste.
MUSHROOM AND PEAS CURRY

Method

  • Cut the mushroom into little pieces.
  • Grate the onions. Blend the tomatoes, chillies, turmeric and keep it aside.
  • Take a pressure pan and pour the oil. Let it come to heat and add the cumin seeds.
  • After they turn golden brown add the grated onions.
  • Sauté till the onions turn golden brown.
  • Then add the tomato paste and cook until the raw smell leaves.
  • The tomatoes will then begin giving out oil.
  • Add the mushroom and mattar. Stir well.
  • Add a little water and bring to boil.
  • Once its boiling add the salt stir well and close the pan.
  • Keep it on a low flame for about ten minutes or for two whistles.
  • keep stirring till the water reduces and it becomes

MUSHROOM MASALA CURRY vegetarian-Dish

Ingredients

      
  • Button mushroom 200 grams
  • medium sized onion 1
  • ginger garlic paste ½ tbsp
  • green chillies 3
  • crushed black pepper 1/2 tsp
  • turmeric 1 pinch
  • garam masala 1 pinch
  • dry mint powder ½ tsp 
  • fenugreek  powder 1 tsp
  • cream 1 tsp
  • lime juice 1 tsp
  • oil 2 tbsp salt to taste.
MUSHROOM MASALA CURRY

Method

  • Cut the mushroom into quarters. Finely chop the onion.
  • Take a frying pan and pour the oil.
  • When it’s nice and hot, slit the chillies and add them.
  • Put the ginger garlic paste too and sauté briefly.
  • Add the onions till they turn soft.
  • Add the turmeric, garam masala, dry mint powder and fenugreek powder .
  • Sauté for a short while
  • Add the mushroom and crushed pepper.
  • Don’t add the pepper without the mushroom because it will make the onions taste bitter.
  • Cook for few minutes and then add the salt.
  • Cook for few minutes with a lid till the mushroom is cooked.
  • Simmer and add the cream and lime juice.
  • Remove from heat and keep it covered until its time to eat.

VEGETABLE MUSHROOM vegetarian-Dish

Ingredients

      
  • Mushroom One lb fresh
  • Capsicum 1 medium
  • Onion 1 medium
  • Tomato 1 medium
  • green chilli in small pieces 1
  • oil 1 tsp
  • red chill powder 2 tsp
  • dry coriander powder 2 tsp
  • cumin-mustard seeds 1 tsp
  • Turmeric 1/2 tsp
  • Salt to taste
VEGETABLE MUSHROOM

Method

  • Wash mushroom neatly. If mushroom is small keep them like that.other wise cut into two pieces.
  • Cut onions, capsicum, tomato in square pieces
  • Put oil in a pan.
  • Add cumin and mustard seeds
  • Add green chills, onions
  • Fry onions till golden brown
  • Add capsicum and cook till soft
  • Add tomato and cook little bit
  • Now add mushroom, put turmeric, red chill powder, coriander powder, salt
  • Mix it well.

BUTTON MUSHROOM FRYvegetarian-Dish

Ingredients

  • Button Mushroom 100 gms
  • Chilly Powder  1 tsp
  • Salt  to taste
  • cumin seeds  2 gm
  • asafoetida  a pinch
  • Oil as required.
BUTTON MUSHROOM FRY

Method

  • Wash Mushrooms and place it on Blotting / Old news paper.
  • Heat oil on a tawa. When the oil heats up add the mushrooms.
  • Fry the mushrooms for 2 minutes.
  • Add all the other ingredients and fry for 3 more minutes.
  • Serve hot.

SPICY MUSHROOM FRY vegetarian-Dish

Ingredients

  • mushroom 1 lb
  • bread crumbs 1/2 cup
  • oil for deep frying
  • cornflour 4 tbsp
  • riceflour 2 tbsp
  • salt to taste
  • pepper  2 tbsp 
SPICY MUSHROOM FRY

Method

  • Mix all the batter ingerdients with some water so as to make thin paste.
  • cut the mushroom into pieces .
  • Dip each pieces seperately into batter.
  • Roll it in the breadcrumbs.
  • Do it for all pieces .
  • Refrigerate for an hour.
  • Now deep fry the pieces in oil till it turns into brown color.
  • Serve hot with sauce.

MUSHROOM KORMA CURRYvegetarian-Dish

Ingredients

  • Mushrooms  1 lb
  • Poppy seeds  2 tbsp
  • oil  3/4 Cup
  • Cloves  4
  • cinnamon  1 Inch stick
  • Fennel  1/2 tsp
  • Coriander seeds  1 tbsp
  • Cumin  1/2 tsp
  • Ginger paste  1 tsp
  • Cardamoms 2
  • Big onion  1
  • Medium tomatoes  2
  • Turmeric  1/4 tsp
  • Red chili powder  1 tsp
  • Salt to taste
MUSHROOM KORMA CURRY

Method

  • Wash, peel and slice the mushrooms.
  • Make powder of fennel, coriander, cumin, poppy seeds, cloves, cinnamon and cardamom.
  • Make paste of ginger, garlic, onion and tomato.
  • Combine mushrooms with all of the above and add red chili powder, turmeric and salt to taste.
  • Heat oil in a deep skillet over medium heat and add mushrooms.
  • Cook it for two minutes, keep stirring.
  • Add 1-1/2 cup water and cook it for 15-17 minutes over low heat.

TOMATO MUSHROOM CURRYvegetarian-Dish

Ingredients

  • Mushrooms (cut into pieces)  200 gms
  • Onion (finely chopped)  1
  • Tomato Puree  1 cup
  • Garam Masala  1 tbsp
  • Cardamom Powder  1/4 tsp
  • Turmeric Powder  1/4 tsp
  • Coriander Leaves for garnishing
  • Salt to taste
TOMATO MUSHROOM CURRY

Method

  • Take a frying pan and heat two tsp of oil.
  • Add chopped onions and saute till they turns pink in color.
  • Add tomato puree, turmeric powder and salt.
  • Heat it for a few minutes and then add the mushrooms.

MATTAR MUSHROOM vegetarian-Dish

Ingredients

  • sliced Mushrooms  1 cup
  • Green Peas  1 cup
  • Onion (sliced)  1
  • Tomato (chopped)  1
  • Chopped Cilantro Leaves
  • Oil 1 tbsp
  • Salt to taste
  • Water 1 cup
  • Grated Coconut  1/4 cup
  • Green Chillies  2
  • Garlic clove  2
  • Ginger piece  1
  • Cinnamon  1
MATTAR MUSHROOM

Method

  • Grind Grated Coconut Green Chillies Garlic clove Ginger Cinnamon to fine paste.
  • Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.
  • Add in tomato, peas, mushrooms & salt and cook it briefly.
  • Add a cup of water and heat on a slow fire.
  • Garnish with chopped cilantro on the top & serve hot.

CHETTINAD STYLE MUSHROOMvegetarian-Dish

Ingredients

  • Mushrooms (cleaned and chopped)  3 cups
  • Minced Cilantro for garnishing
  • Tamarind paste  1 tsp
  • Salt to taste
  • Dried Red Chillies  2
  • Chana Dal  1 tbsp
  • Black Peppercorns 5
  • Mustard Seeds  1 tsp
  • Fresh Curry Leaves  a few
  • Vegetable oil 1 tbsp


CHETTINAD STYLE MUSHROOM

Method

  • Saute together all the ingredients for spice mixture.
  • Cool and make fine powder by grinding in a coffee grinder.
  • Heat oil in a pan and fry mustard seeds and curry leaves for few seconds.
  • Add the mushrooms and saute. Add salt to taste.
  • Add the spice mixture when mushrooms start releasing water.
  • Saute them for a few minutes on medium heat.
  • Now add tamarind paste and stir the mixture for a minute.
  • Garnish with coriander leaves.
  • Serve with rice.

MUSHROOM GRAVYvegetarian-Dish

Ingredients

  • Button mushrooms, chopped  3/4 Cup
  • vegetable broth  2-1/2 Cups
  • vegan margarine  1/4 Cup
  • onion, chopped  1
  • flour  1/4 Cup
  • Soy sauce  2 tbsp
  • Salt to taste
  • pepper to taste
MUSHROOM GRAVY

Method

  • Melt the margarine and add onion and mushrooms to it.
  • Fry them for 1 to 2 minute on high heat.
  • Reduce the heat to medium and combine broth and soy sauce .
  • Gradually add flour to it, stirring well to combine and prevent the lumps from the forming.
  • Bring it to simmer or a low boil, and then decrease the flame.
  • Add poultry seasoning, salt and pepper to it, stirring constantly.
  • Cook it for about 8 to 10 minutes, stirring frequently, till gravy thickens.

HAKKA MUSHROOMS vegetarian-Dish

Ingredients

  • mushrooms, cut into halves 2 cups
  • cloves garlic, finely chopped 4
  • green chilli, finely chopped 1
  • soya sauce 2 1/2 tbsp
  • cornflour 1 tbsp
  • spring onion greens, finely chopped 1 cup
  • chilli powder a pinch
  • oil 1 tsp
  • salt to taste
HAKKA MUSHROOMS

Method

  • Dissolve the cornflour in 2 tablespoons of water and the soya sauce and keep aside.
  • Heat the oil in a non-stick pan, add the garlic and green chilli and sauté for 2 minutes.
  • Add the mushrooms and salt and sauté for 3 to 4 minutes.
  • Add the cornflour mixture and sauté for 2 to 3 minutes till the sauce coats the
  • mushrooms.
  • Add the spring onion greens and mix well.
  • Sprinkle the chilli powder and serve immediately.
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