Edible mushrooms, particularly the standard white button one, is a perfect substitute to meat. A mushroom is the fleshy, spore-bearing fruiting body of a fungus. Low in calories, fat and cholesterol free, some types of mushrooms are rich in protein, fibre, Vitamin B complex as also minerals like calcium, magnesium, potassium, zinc and phosphorous. Edible mushrooms are extensively used in Chinese, European and Japanese cooking.
Eating certain poisonous species that resemble edible ones, could prove fatal. Hence, eating mushrooms growing in the wild is risky. Care has to be exercised to correctly identify the edible from the deadly ones. Many species of mushrooms seemingly appear overnight, growing or expanding rapidly.
Mushroom Masala
Ingredients
Mushrooms – 250 gms
Onions – One-and-a half,
big sized, cubed
Ginger – 1 inch piece
Garlic – 2 cloves
Cardamom – 1
Clove – 1
Cinnamon – Half inch
piece
Tomatoes – 2,
medium-sized
Refined oil - 4-5 tbsp
Salt – to taste
Red chilli powder – 1 tsp
Coriander powder –
Three-fourth tsp
Jeera powder – less than
one-fourth tsp
Garam masala – Half tsp
Cashewnuts – 3 tsp
Coriander leaves ,
chopped- 1 tbsp, for
garnish
Method
In a kadai, cook the onions, ginger, garlic, cardamom, clove and cinnamon in surface-level water. When the water boils, turn off the flame. Boil chopped tomatoes in the microwave for three to four minutes.
Grind the onions and tomatoes to a smooth paste.In a kadai, heat four to five tbsp oil. Add the onion-tomato gravy. Next, add salt, red chilli powder, coriander powder, jeera powder and garam masala powder. Cook over a low flame. Fry this until the mixture has a glazed appearance.
Separately, quarter washed mushrooms and sauté in 1 tbsp oil with a little chilli powder. Fry well. Add the mushrooms to the gravy and simmer. Grind the cashews to a paste with some water and add this to the mixture. Let the gravy boil well. Turn off the flame. Garnish with chopped coriander leaves.
Note : You can also add paneer, cauliflower or channa instead of mushrooms. Add one-fourth cup cream and one tsp sugar and let it come to a boil.
Mushroom Fry
Ingredients
Mushrooms – 250 gms
Chilli powder – 1 tsp
Ginger-garlic paste – 1 tsp
Lemon juice – 1 tsp
Red food colour – a pinch
Cornflour – 2 tbsp
Salt – to taste
Onions – 2 medium-sized
Capsicum – 2
Tomatoes – 2
medium-sized
Refined oil – 2 tbsp
Method
Wash and halve the mushrooms. Mix one tsp chilli powder, one tsp ginger-garlic paste, lime juice, a pinch of red colour and two tbsp cornflour. Mix well and leave to marinate for one hour. Deep fry the mushrooms till crisp. Cut the onions, capsicum and de-seeded tomatoes length-wise. Fry in two tbsp oil. Add ginger – garlic paste, red chilli powder, salt and a pinch of red food colour. Let this cook for two-three minutes over a high flame. Add the fried mushrooms over high flame. Stir well. Remove from heat.
