indian thali
 Home > Indian Cuisine > Ingredient Based Recipes > Mushroom










HEADLINES:  


MUSHROOM RECIPES

Pages >> 1  2



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 BHAJI vegetarian-Dish

Ingredients

  • large onions, thinly sliced 2
  • ghee/oil 125 gms
  • ground turmeric 1 tsp
  • chilli powder 1 tsp
  • clove garlic, chopped 1
  • mushrooms, sliced 375 gms
MUSHROOM BHAJI

Method

  • Melt ghee/oil in a pan, saute onions for 3 minutes or until tender.
  • Add turmeric, chilli and garlic, saute for 1 minute.
  • Add mushrooms, saute over low heat or until mushrooms are ready.
     

MALAI MUSHROOM vegetarian-Dish

Ingredients

      
  • Fresh mushrooms, chopped 500 gms
  • chopped garlic 1 tsp
  • chopped green chilies 1 tsp
  • butter 2 tbsp
  • onions, made into a paste 2
  • garlic paste 2 tsp
  • ginger paste 1 tsp
  • Salt to taste
  • garam masala powder 1 1/2 tsp
  • white pepper powder 1 tsp
  • sugar 1 tsp
  • fresh beaten cream (malai) 1/2 cup
  • milk 1 cup oil 2 tbsp
MALAI MUSHROOM

Method

  • Melt butter in a pan and sauté the chopped garlic, chilies and mushrooms in it and keep aside.
  • Add the oil in the same pan and add the ginger garlic paste.
  • Add the onion paste and sauté till it becomes pink in color.
  • Add the garam masala powder, white pepper powder and salt to it and fry till it leaves oil in its sides.
  • Beat in the milk and fresh cream and mix well.
  • Add the sugar and finally the mushrooms.
  • Serve hot .

MUSHROOM PORIYAL vegetarian-Dish

Ingredients

      
  • mushrooms 1 lb
  • oil 2-3 tbsp
  • chopped garlic flakes 6
  • medium onion sliced 1
  • turmeric powder 1/4 tsp
  • chilli powder 1/2 tsp
  • chopped medium tomatoes 2
  • pepper to taste
  • salt to taste
  • Sugar to taste

    For Seasoning

  • mustard seeds 1 tsp
  • urad dhal 1 tsp
  • aniseed 1/2 tsp
  • cinnamon sticks 2 inch
  • dry red chillies 4

  • Asafetida a pinch

MUSHROOM PORIYAL

Method

  • Cook Mushrooms with a little salt in their own steam. They will produce excess water. Drain it off and save it.
  • Heat oil and fry seasoning ingredients; fry garlic and onion to a light brown colour.
  • Add turmeric and chilli powder, stir and add tomatoes, salt and sugar, cook until it is very dry.
  • Add the cooked mushrooms and stir fry to mix.

MUSHROOM CURRY vegetarian-Dish

Ingredients

      
  • mushrooms  1/2 lb.
  • small onion, chopped  1
  • tomato, sliced 1
  • ginger paste  1 tsp.
  • garlic paste  1 tsp.
  • cumin powder  1/4 tsp.
  • coriander powder 1/4 tsp.
  • turmeric powder 1/4 tsp.
  • chilli powder  1 tsp.
  • large potato, cooked peeled and cubed  1
  • salt  to taste oil  1 tbsp.
MUSHROOM CURRY

Method

  • Heat the oil in a small non-stick frying pan (or skillet), and fry the onion and tomato, ginger and garlic pastes together with cumin, coriander, turmeric and chilli powders five minutes.
  • Add the mushrooms and potatoes, season with salt and cook for another five minutes until done.

MUSHROOM DRY CURRYvegetarian-Dish

Ingredients

  • mushroom chopped  3 cups
  • Chopped onion 1 cup
  • Chopped tomatoes 1 cup
  • Ginger garlic paste   1 tbsp
  • Cumin seeds - 1 tsp
  • Curry Leaves a few
  • Green chillies  2
  • Red chilli powder  1 tsp
  • Garam masala   1/2 tsp
  • Coriander powder 1 tsp
  • Lemon juice  1 tbsp
  • pepper powder  1 tsp
  • Turmeric powder  1/4 tsp
  • Chopped coriander leaves  a bunch
  • Oil   2 tbsp
  • Butter   1 tbsp
  • Salt to taste
MUSHROOM DRY CURRY

Method

  • Clean the mushrooms with paper towel and cut them to pieces.
  • Heat oil in a deep bottomed vessel and add the fresh masala or ready made garam masala and cumin seeds.
  • When they splutter add the onions and fry till they become translucent. Now add the ginger garlic paste and toss them for 2 minutes.
  • Now add the curry leaves and chopped green chillies followed by chopped tomatoes.
  • Add some salt and cook till the tomatoes are mashed.
  • Add the mushroom and sprinkle some water. Cover and cook till they become soft.
  • Now crush the garlic, pepper and cumin seeds.
  • Heat another pan, add a tbsp of butter and add the crushed items and toss them.
  • Add the coriander leaves, cumin powder, coriander powder, chilly powder and toss them for a minute.
  • Now add the cooked mushroom gravy to it and combine them nicely.
  • Cook till the water evaporates and you get a desired consistency.Remove from heat and serve

MUSHROOM PIRALAN vegetarian-Dish

Ingredients

  • Butter Mushroom  500 gms
  • Red Chilly powder   1 tsp
  • Ginger (chopped) 1 tbsp
  • Onion (medium,chopped)  2
  • Coriander powder   1 1/2 tsp
  • Pepper powder  1/2 tsp
  • Garam Masala Powder 1/2 tsp
  • Coconut milk  1/4 cup
  • Mustard seeds  1/4 tsp
  • Dry red chilly  2
  • Curry leaves  4 sprigs
  • Oil 2 tbsp
  • Salt to taste
MUSHROOM PIRALAN

Method

  • Clean and wash mushrooms thoroughly.Marinate mushroom pieces with chilly powder,pepper powder,garam masala powder,salt and keep aside for half an hour.
  • Cook marinated mushrooms with coconut milk till dry.
  • Heat oil in a pan.Splutter mustard seeds,dry red chilly,curry leaves.
  • Add chopped ginger,chopped onions and saute well..once onion turns brown in colour,
  • add the cooked mushrooms to it and stir well..Serve with rice as side dish.

MASALEDAR MUSHROOMvegetarian-Dish

Ingredients

  • Mushrooms
  • 1 Onion
  • Masala
  • Coriander powder
  • Salt
  • Turmeric powder
  • Red chili powder
  • 2 green chilies (cut in length-wise)
  • Coriander leaves
MASALEDAR MUSHROOM

Method

  • Cut moshrooms into small pieces. Cut onions into pieces.
  • Heat oil, add onions, ginger-garlic paste, red chili powder, masala, coriander powder and turmeric.
  • Fry it for sometime until the onions get brown.
  • Get them to room temp. Grind it.
  • In oil add green chilies and then add that prepared masala.
  • Fry it and add mushrooms. Add salt according to taste.
  • After a little time of frying, add small amount of water.
  • Once the mushrooms are cooked, fry the curry until the gravy becomes REAL thick.
  • Add Sliced coriander. Serve with rice or chapathi.

MUSHROOM CHILI FRYvegetarian-Dish

Ingredients

  • 300gms mushrooms, cut into quarters
  • 8-10 dry red chilies
  • 6 flakes garlic, sliced
  • 2 onions, sliced thinly
  • 3 cardamoms
  • 3 cloves
  • 1 stick cinnamon
  • 2-inch piece ginger, finely sliced
  • 1/2 tsp. turmeric powder
  • 1 1/2 tbsps coriander seeds
  • 1 cup sour curd
  • 2 tsps lemon juice
  • 1/4 cup coriander leaves, chopped
  • 3 tbsps oil
  • Salt to taste
MUSHROOM CHILI FRY

Method

  • Heat 1 tsp. of oil on the tava and roast the chilies till dark in color.
  • Fry the coriander seeds, garlic and ginger in the same way, using little oil.
  • When cool, blend into fine powder.
  • In a saucepan heat the remaining oil and fry the onions till golden brown and crisp.
  • Drain and keep aside.
  • Add the cloves, cinnamon and cardamom to the oil and fry for a minute.
  • Then add the mushrooms, turmeric and salt and fry till mushrooms are half cooked.
  • Add the curd, ground powder and cook till done.
  • Add the lemon juice and fried onions just before serving.
  • Garnish with chopped coriander and serve hot with any pulao or naans.

MUSHROOM MASALA vegetarian-Dish

Ingredients

  • 1 lb mushrooms, cleaned & sliced
  • 1 medium onion, minced
  • 2 tbsp ginger-garlic paste
  • 1 big tomato
  • 5-6 soaked cashew nuts
  • 1 inch cinnamon
  • 2 cloves
  • 2 cardamoms
  • 1 tsp coriander powder
  • 1/4 tsp chili powder
  • 1/4 tsp turmeric powder
MUSHROOM MASALA

Method

  • Grind each separately tomato and cashews.
  • Fry cinnamon, cloves, cardamoms and make powder.
  • Heat oil, add ground onion, ginger-garlic paste and fry it until its brown.
  • When oil separates add ground tomato.
  • When oil leaves tomato and onion mix, add coriander powder, chili powder, turmeric, ground masala (cinnamon, cardamoms and cloves) and ground cashew nuts.
  • Now add mushrooms and salt. Reduce flame and cook for 10-15 minutes (until water leaves), if required add little water to cook.
  • Garnish with mint leaves, coriander leaves, fresh cream, cashews, kiss miss.

MUSHROOMS SAUTEED WITH TOMATOESvegetarian-Dish

Ingredients

  • 500 gms mushrooms, sliced
  • 60 ml oil
  • 100 gms onions, sliced
  • 1 tbsp ginger-garlic paste
  • 2 tomatoes, skinned &chopped
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 4 green chilies, slit lengthwise
  • Salt to taste
  • 1 green capsicum, julienned
  • 2 tbsp coriander leaves, chopped
  • 1/2 tsp garam masala powder
MUSHROOMS SAUTEED WITH TOMATOES

Method

  • Heat oil in a frying pan; add onions, ginger-garlic paste and stir-fry until light brown.
  • To this, add tomatoes, turmeric powder, chili powder, green chilies, salt and stir for 2-3 minutes.
  • Also add mushrooms, stir well add little waterif necessary, and simmer till done.
  • Now add green capsicum, coriander leaves; lower the heat, cover and cook for 2 minutes.
  • Sprinkle garam masala over and cook for another 2 minutes.
  • Serve hot, garnished with coriander leaves and green chilies.

MUSHROOM BIRYANIvegetarian-Dish

Ingredients

  • Mushrooms
  • 3 Onions
  • 3 green chili
  • 3 glasses of Rice
  • Curd
  • Coriander
  • Masala powder
  • Salt to taste
Mushroom Birayani

Method

  • Cut the Mushrooms into pieces. Marinate them in curd, masala and pinch of salt for 1/2 hr.
  • Cook Rice. Slice onions into thin long pieces.
  • In a pan heat oil. Add green chilies, after a little frying add onions and masala, salt.
  • Remove when they get to a deep dark brown color.
  • Fry the marinated mushrooms in the same pan(it should have at least little oil) until all the curd becomes think as gravy.
  • In a large bowl, mix rice, mushrooms, and onions and Salt and masala (According to taste).
  • Add Sliced Coriander. Serve with raita or any spicy veg or non-veg curry.
Pages >> 1  2