Mushroom Sandwich

Ingredients:

• 4 Toasted buns

• 4 Portobello mushroom

• 2 Garlic flakes

• 4 Leaf lettuces

• 1/2 Cup vinegar

• Mozzarella cheese

• 1 tsp Pepper

• Salt to taste

Method:

•Chop the garlic flakes.
•Mix olive oil, chopped garlic, vinegar,pepper and salt.
•Marinate Mushrooms in this mixture for 2 hours.
•Grill the marinated mushrooms till they turn soft.
•Spread chesse slice on buns.
•Top with a mushroom and lettuce leaf.
•Top with another bun.
•Grilled Mushroom Sandwich is ready.

Mushroom Chilli

Ingredients:

• 400 gm Button Mushrooms

• 200 gm Capsicum

• 2 medium Onions

• 2 cm Ginger

• 6 flakes Garlic

• 4 tbsp Oil

• 1 tsp Chili Powder

• 2 tsp Dark Soya Sauce

• 2 tsp Vinegar

• 1 tbsp Corn Flour

• 1 cup Water

• Salt to taste

Method:

•Cut mushrooms into halves.
•Cut capsicums into halves, remove the seeds and cut into thin strips.
•Grind onion, ginger and garlic to a paste.
•Heat 4 tbsp of oil. Fry the ground paste.
•Add chili powder and ¼ cup water. Simmer till almost dry.
•Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•Add Soya sauce and vinegar. Mix corn flour with water and add.
•Bring to a boil, simmer for 1 minute.
•Serve Chili Mushroom hot with noodles or fried rice.

Mushroom Chettinadu

Ingredients:

12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
¾-1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste
1 tbsp Channa Dal (Split Yellow Peas)
3-4 Dry Red Chillies, halved (Adjust acc to taste)
1 tsp Black Pepper Corns (Adjust acc to taste)
1 tsp Mustard Seeds
Few Curry Leaves
1 tsp Oil

Method:

Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins).
Cool and grind them to smooth powder and keep aside.
Meanwhile, heat oil in a pan and add mustard seeds.
When they start to pop and splutter, add curry leaves and sauté for few seconds.
Now mix in chopped mushrooms and sauté on medium heat.
When they start to sweat add salt to taste, ground spice powder and mix well.
Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
Garnish with chopped coriander leaves and serve hot with Chapatti .

Hot Mushroom Chettinadu

Ingredients :

3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
1/2 tsp tamarind paste
salt to taste
cilantro, minced, for garnish
For tempering
1 tbsp vegetable oil
1 tsp mustard seeds
5-6 fresh curry leaves
For spice mixture
1 tbsp split yellow peas (chana dal)
5-6 black peppercorns
2 dried red chillies

Method :

Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
Heat oil in a skillet. Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
Saute the mushrooms in the tempered oil. Season with salt.
When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan). Stir for a minute.
Garnish with cilantro.

Chettinadu Mushroom Biriyani

Ingredients:

Basmathi Rice – 1 kg

Mushroom – 4 Gms. (or) Mushroom – 200 Gms,

Carrot – 100 Gms,

Beans – 100 Gms,

Cabbage – 100 Gms,

Cauliflower – 100 Gms

Green Peas – 100 Gms

Cut into cubes of green peas sixe or lengthwise.

Onion -3 Nos finely chopped

Tomato – 3 Nos finely chopped

Green Chillies – 5 Nos

Garlic Flakes – 10 Nos

Grated Coconut – 2 Cups

Oil or Ghee or Dalda – 6 Tablespoon

Cinnamon – An onch

Ginger – An inch

Fennel Seeds – 1 Teaspoon

Clove - 3 Nos

Turmeric Powder – 1 Teaspoon

Corriander Leaves – A handful

Mint Leaves – A Handful

Salt – To taste

Method:

Cut Mushroom and vegetables and cut to medium sized cubes or lengthwise.

Extract milk from the grated coconut and keep aside.

Grind together, fennel, garlic, ginger, cloves, turmeric powder and green chiilies.

Heat a pan, add oil or ghee and then add onion, when it turns transparent add the cinnamon, tomato and mushroom or mushroom and vegetables and saute for a while.

Add the Corriander leaves and the mint leaves.

Then add the ground masala mix and add the required amount of salt.

Then add water to the level all the items to immerse and then allow it to boil.

Then add the briyani rice along with the watre, pre washed and soaked for an hour.

When half cooked add the coconut milk and mix together and allow to cook in low flame.

When the rice is fully cooked turn the rice slowly and keep it tightly closed for 20 minutes before serving.

Mushroom Clear Soup

Ingredients:

Mushroom- 3
Garlic- 2 or 3
Coriander leaves- 1 sprig
Corn flour- 4 tsp
Pepper- 1/2 tsp
Spicy Cornflakes- to taste
Salt- as required

Recipe:

Mix Cornflour in little amount of Water without any lumps.
Finely chop Mushroom and Coriander leaves. Grind Garlic and keep aside.
Cook Mushroom, Coriander leaves, ground Garlic by adding 1½ cup of Water in a pan or a vessel for 10 to 15 min in medium flame.
Once it is cooked, keep the stove in low flame and add Cornflour mix, Pepper powder, Salt. If required add some more water. Cook till it become slightly thick or the desired consistency.
Serve hot with fried Cornflakes.

Mushroom fry

Ingredients:

Mushroom- 200 gram
Butter- 3 spoon
Mustard seeds- 1/2 tsp
Cumin powder- 1/2 tsp
Garlic- 3
Onion- 1
Green chili- 1
Tomato- 1
Chili powder- 1/2 tsp
Pepper powder- 1/4 tsp
Coriander powder-2 tsp
Turmeric powder- 1/4 tsp
Garam masala powder- 2 tsp
Chicken powder-1 tsp
Salt- as required

Recipe:

Clean and cut the Mushroom, Onion and Green chilies.
Heat Butter in a pan. Add Mustard seeds, Cumin powder and Garlic. Fry for few seconds.
Add Onion, Green chili and fry till it turns in to brown in color. Then add Tomato and fry till it becomes soft.
After that add Chili powder, Pepper powder, Coriander powder, Turmeric powder, Garam masala powder, Chicken powder, Salt and fry till the raw smell of masala goes off.
Then add Mushroom, saute it for few minutes and then cover the pan with a lid. Keep the stove in low flame and cook until the mushrooms are cooked.

Mushroom gravy

Ingredients:

Button Mushroom - 8 oz (225 Grams)
Mustard seeds and Urad dal - 1 teaspoon
Red chili - 2
Curry leaves - few
Garlic - 5 to 6 pieces
Onion - 1/2
Turmeric powder - a pinch
Chili powder - 1/2 spoon(Depends on how spicy you want)
Coriander powder - 1 spoon
Chicken or mutton masala powder - 1/2 to 1 spoon
Salt and oil - as required

Recipe:

Cut each Mushroom into 4 pieces.Thinly slice the Onion length-wise. Crush the garlic clove using a knife. Keep all this aside.
Heat 3 to 4 teaspoons of oil in a pan. Add Mustard seeds and Urad dal. Once it splutters add curry leaves and Red chilies. Fry this for a second. Then add crushed Garlic and fry till it turns into light brown color.
Add thinly sliced Onion and fry till it turns into brown color. No compromise on this. Fry well.
Then add cut Mushroom and fry well for 4 to 5 minutes. Add oil if required.
Cover the pan with a lid. Keep it in low flame for 2 to 3mins.
Sauté it for a minute. Then add Turmeric powder, Chili powder, Coriander powder, Chicken or Mutton masala powder and Salt. Fry till the smell of masala goes. Add oil if necessary.
Once the smell of masalas goes, add a cup of water and cover the pan with a lid.
Keep the stove in medium flame and cook for 3 to 4 mins or until the mushrooms are cooked. The oil oozes out of the curry and it will be thick. You can prepare it as either gravy or dry.