Mushroom Recipe

Contents
Introduction
Mushroom Recieps
1. Mushroom tomato soup
2. Mushroom onion soup
3. Mushroom cabbage salad
4. Mushroom tomato sauce
5. Mushroom kofta
6. Kadai mushroom
7. Mushroom pakoda
8. Mushroom curry
9. Mushrooms dam biryani
Introduction
From ancient times our ancestors had been collecting and consuming wild
mushrooms. Even today in few regions of our country people collect wild
mushrooms. During rainy season different types of mushrooms appear in fields and
forests and people use indigenous knowledge to identify the edible mushrooms.
Many mushrooms appearing in the forests are poisonous and many people fall sick
due to consumption of such mushrooms. Fortunately many of the edible mushrooms
have now been cultivated world over and mushrooms like button, oyster, shiitake,
paddy straw are common household name.
Today mushroom recipes have become a delicacy in the vegetarian menu in
restaurants or meals served during marriages and other celebrations. Mushroom has
become a very good substitute for cheese on the table these days. It is an inexpensive
and easy way to meet our protein needs. From taste point of view, mushroom add to
variety, flavour and texture to our daily food items. Every mushroom has a typical
aroma and texture. Mushroom stands well on its own for taste and flavour and works
wonderfully with other dishes. They blend well with other vegetables and products.
Any seasoning go well with mushrooms.
Mushrooms are more common in menu of parties and restaurants then in
Indian household kitchens. A common man or a housewife is still hesitant to cook
mushrooms due to less exposure about its cooking methods. Creative cooking with
mushroom has a lot of potential in our kitchens. We need to spread this among the
masses that mushrooms are not only tasty but have lot of nutritive and medicinal
values. In few regions of the country, it is still associated with non-vegetarian food.
To overcome with this myth we really need to popularize mushroom recipes and its
cooking methods.
Mushrooms can be used in different forms in cooking. Whole of mushroom is
used and there is no need to peel the mushroom - hence there is no wastage like
other vegetables. Only the stem end needs to be cut to remove debris if any.
Mushroom needs to be washed thoroughly before cooking. They can be used as
whole in few of the recipes like mushroom munchurian, cut into halves or quarters,
can be sliced into thick or thin slices and can be used in soups and salads.
Mushrooms can be coarsely or finally chopped for sandwiches, pakodas and koftas.
In few of the recipes caps of the big sized mushrooms can be used such as stuffed
mushrooms in which we can use different kinds of fillings to stuff mushrooms and
bake them. Oyster and shiitake mushrooms can be minced in food processor for use
in koftas or pakodas. Do not wash the mushrooms if you need to store them for one
or two days, preferably keep them in a paper bag and store in a refrigerator.
Mushroom Recieps
1. MUSHROOM TOMATO SOUP
Ingredients
Fresh mushrooms - 200 g (chopped)
(button or oyster)
Tomatoes - 4 (chopped)
Onion - 1 medium (chopped)
Garlic - 3 cloves
Corn flour - 3 table spoon
Cream - 2 table spoon
Butter - 50 g
Salt and pepper - to taste
Method
Boil tomatoes, onion and garlic
in water for 10 minutes. Grind the
above material and sieve it. Melt
butter in a pan and saute chopped
mushrooms for 10 minutes until they
become golden brown. Add sieved
material to it and sprinkle one table
spoon of corn flour on to mushroom
soup to thicken adding salt and pepper
to it. Boil for 7-8 minutes and serve
hot with cream.

Mushroom tomato soup

2. MUSHROOM ONION SOUP
Ingredients
Chopped/rushed mushroom - 200 g
(button or oyster)
Onion thinly sliced - 4 medium sized
Garlic -1
clove, crushed Corn Flour - 1 table spoon
Water - 4 cups
Sugar - ½ table spoon
Bread - 3 slices
Cheese - 50 g grated
Butter - 50 g
Method
Melt the butter in a heavy based sauce pan. When hot add onion and crushed
garlic to it. Fry gently for about 10 minutes until onion turns soft and golden brown.
Add mushrooms to it and fry for 10 minutes until mushrooms release its water.
Remove the pan from the heat. Add Corn flour in a cup of water and stir well.
Return pan to the heat, pour the mixture stirring all the time for 2-3 minutes until
the mixture is smooth. Add sugar, salt and pepper to taste. When it starts boiling,
cover with the lid and simmer gently for 20 minutes, stirring occasionally.
Cut bread into 1 cm thick pieces and deep fry until golden brown. Pour soup
into bowls, sprinkle bread crums and grated cheese on the top of the soup and serve
hot.
3. MUSHROOM CABBAGE SALAD
Ingredients
Fresh mushrooms - 150 g
Button : cut into two pieces
Oyster : cut into small pieces
Capsicum - 50 g
Cabbage - 50 g
Onion -1
Spring onion (chopped) - 50 g
Cooking oil - 50 g
Soya sauce - 1 table spoon
Corn flour mixed with a little water - 2 table spoon
Green chilly sauce - 1 table spoon
Tomato sauce - 2 table spoon
Salt/pepper - to the taste

Method

Heat the oil in a frying pan. Fry

mushrooms until water evaporates.
Add petalled onion and cook quickly
tossing all the time for two to three
minutes until softened slightly but are
still crisp. Add cabbage, capsicum,
spring onion and toss together on high
flame. When cabbage starts wilting,
mix all the sauces and ingredients
together and cooks stirring until
smooth and sauce has heated
thorough. Serve hot with any type of Mushroom cabbage salad
meal.

4. MUSHROOM TOMATO SAUCE

Ingredients
Fresh finely chopped mushrooms - 250 g (button or oyster)
Tomatoes - 250 g
Onion -1
Garlic - 1 clove
Ginger - 50 g
Cooking oil - 25 g
Salt and pepper - to taste
Method
Chop the tomatoes and boil it in 50 g of water to make thick paste. Add garlic
and ginger to it. Give two whistles in cooker and then sieve the material. Now
tomato paste is ready.
Heat oil in a heavy pan then gently fry chopped onions until light brown. Add
chopped mushrooms and cook for 5 minutes. Add tomato paste, little water, salt and
pepper to taste and 1/2 table spoon of sugar and boil for 10 minutes until it becomes
in the form of creamy consistency. Serve hot with vegetables or on toast as breakfast.
5. MUSHROOM KOFTA
Ingredients
Fresh mushroom blanched and squeezed - 250 g
(all types of mushrooms)
Gram flour (besan) - 100 g
Onion (grated to prepare gravy) -2
Garlic (crushed) - 2 cloves
Ginger (grated) - 30 g
Cinnamon - ½ table spoon
Turmeric powder - 1 table spoon
Coriander powder - 1 table spoon
Cumin seeds - 1 table spoon
Tomato puree - 1 cup
Cooking oil - 100 g
Kasoori methi, garam masala, red chillies powder and salt - to taste

Method
Grind mushrooms in a mixer, add gram flour, salt, chilly powder, garam
masala and little water to make a thick paste. Make round koftas and deep fry the
same on the medium heat. When golden brown, take out of the pan and drain extra
oil.
Heat oil in a pan, fry cumin seeds in it. Add onion, garlic and ginger paste and
fry on low heat till golden brown. Add tomato puree and cook till the paste thickens
and starts leaving oil. Add other ingredients, pour two glasses of water ,stir well and
let it boil for 6- 7 minutes on high flame. Add koftas and boil 4-5 minutes on low
heat. Garnish with coriander leaves. Serve hot with rice or chapati.

6. KADAI MUSHROOM
Ingredients
Fresh mushrooms pieces - 500 g
(button or oyster or milky)
Onion - 2 (paste)
Ginger - 2 teaspoon
Garlic - 2 table spoon
Capsicum-sliced, seed removed -2
Peas boiled - ½ cup
Whole red chillies -4
Chilly powder (degi) - 2 table spoon
Green chillies, chopped -2
Tomato puree - 1 cup
Cumin seeds, kasoori methi - as per taste
Garam masala, salt - as per taste
Method
Heat cooking oil in a kadai, put
cumin seeds, when they get browned
put mushrooms in it and saute in high
flame for 2 minutes. Add peas,
capsicum, salt and garam masala. Cook
for 2 minutes and remove from heat.
Now heat oil in a deep pan, put
whole red chillies and fry until deep
brown. Add onion, ginger and garlic
paste and fry till golden brown. Add
green chillies and puree to it and keep
stirring over low heat till the oil
separates out. Add salt and other
spices to it. Pour the gravy over the
cooked mushrooms in kadai and cook
for 5 minutes stirring thoroughly.
Sprinkle kasoori methi and coriander Kadai mushroom
leaves. Serve hot with tandoori roti.

7. MUSHROOM PAKODA
Ingredients
Fresh mushrooms - 500 g (Button or oyster or milky)
Onion, chopped - 1 big
Ginger (chopped) - 2 table spoon
Garam masala - 10 g
Anar dana powder - 1 table spoon
Gram flour (besan) - 150 g
Cooking oil - 100 g
Salt, green chillies - to taste
Method
Place washed mushrooms in 1 litre of water and add salt (half spoon). Boil for
5 minutes and drain the mushrooms and let it dry for 10 minutes by spreading on a
dry cloth. Cut mushrooms into pieces and squeeze properly so that no water remains
in mushrooms. Add all ingredients and salt as per your taste in gram flour. Pour
little water to make thick paste. Add mushrooms to it and mix well. Deep fry in hot
oil on medium heat. Serve hot with pudina chutney.

8. MUSHROOM CURRY
Ingredients
Fresh mushrooms - 300 g
(button or oyster or paddy : blanched and cut into pieces)
Onion - 2 (medium and chopped)
Garlic - 3 cloves (crushed)
Tomato puree - 1 cup
Corn flour - 15 g (mixed in half cup water)
Curry powder - 2 table spoon
Red chillies - whole -3
Salt and spices - To taste
Mustard oil - 3 table spoon
Coriander leaves - 50 g (chopped)
Cumin seed - ½ table spoon
Coriander powder - 1 table spoon
Garam Masala - 2 table spoon
Turmeric powder - ½ table spoon
Method
Heat oil in a deep heavy based
pan, put red chillies and fry until deep
brown then add chopped onion, garlic
and ginger. Cook for 3-4 minutes.
Pour puree and fry until contents start
leaving oil. Pour in curry powder and
corn flour and cook for a minute
adding salt, spices and desired water,
bring to boil for 5 minutes. Add
mushrooms and cook for another 5-6
minutes. Garnish with coriander
leaves. Serve with steamed rice.
Mushroom curry

9. MUSHROOMS DAM BIRYANI

Ingredients
Fresh mushrooms - 500 g
(medium size) (button or oyster or milky)
Basmati rice - 2 cup
Onion chopped in lengths - 2 medium
Ginger pieces - 2" pod
Garlic crushed - 5-6 cloves
Red chillies - 2 table spoon
Coriander leaves chopped - 50 g
Mint leaves (chopped) - 20 g
Tomato puree - 1 cup
Milk (double toned) - ½ cup
Curd - ½ cup
Cassia (Tej patta) -2
Cloves -4
Garam Masala - 2 table spoon
Green cardamom -2
Black cardamom -2
Mace (Javitri) - 1 piece
Cumin seeds - 1 table spoon
Turmeric powder - ½ table spoon
Saffron - 1 pinch
Salt - to taste
Method
Wash mushrooms and cut into
four pieces. Soak rice for ½ hour.
Grind ginger and garlic in a mixer.
Beat curd thoroughly, soak saffron in
milk. Take a heavy based pan and boil
4 cups of water, add cassia, clove,
cardamom, cinnamon, mace and one
table spoon of salt and boil till the
spices start leaving their colour and
flavour. Add soaked rice, keep stirring
and cook till the 3\4 part of rice is
cooked. Drain extra water and keep
aside. Mushroom dam biryani
Heat oil in a non stick pan and Take an oven-proof dish, put
add onion, fry till golden brown. Pour boiled rice and mushroom masala into
ginger , garlic and other spices and layers one by one adding coriander
cook till it thickens to hard leaves and sprinkle saffron milk after
consistency. Add beaten curd, garam every layer. Top layer should be of rice
masala, coriander leaves, mint leaves and sprinkle coriander leaves and
and salt, cook for 2 minutes then add saffron milk. Seal the dish with foil
mushrooms and cook on high flame for and put it in the pre-heated oven for 10
2-3 minutes till the mushrooms stop minutes at 700C temperature. Serve
leaving water. hot with pudina chutney and curd.