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It's time to feast on mushrooms
April 12, 2019 | 5:28 PM
by Oneza Tabish
 
Sharelines

Known for their unique and distinct flavours, mushrooms are considered as nature’s hidden treasure. This week let’s feast on mushrooms, from a simple bowl of soup and risotto to an easy and healthy Indian recipe.

EASY MUSHROOM SOUP

Comfort food in a bowl, mushroom soup is ideal as a light meal.

Ingredients



• 1 cup mushrooms ( chopped)

• 2 tbsp onions ( finely chopped)



• 2 tsp all purpose flour

• 1 1/2 cups milk

• 2 tsp butter

• 1 tbsp fresh parsley

• Salt and pepper to taste

Preparation

• Combine milk with 2 cups of water in a sauce pan and bring to a boil. Keep aside.

• Melt butter in a another pan, add onions and sauté on a medium flame for 2 minutes.

• Add mushrooms and sauté for few minutes. Add the flour. Mix well on low heat for about a minute.

• Add the milk-water mixture gradually and continue to cook on low flame, till no lumps remain, while stirring continuously.

• Season with salt and pepper and bring to a roaring boil. Switch off the flame.

• Serve hot garnished with fresh parsley.



STUFFED MUSHROOMS

These cheesy delights make the best appetisers giving the humble mushroom a delectable makeover.

Ingredients

• 15 large sized mushrooms

Stuffing mix

• 1/2 cup mozarella cheese (grated)

• 1/4 cup finely chopped spring onion greens

• 1 tsp garlic salt

• 1/2 tsp paprika powder

• 2 tsp tomato ketchup

• 1 tsp olive oil

• salt to taste

Preparation

• Mix the stuffing ingredients till well combined and keep aside.

• Remove the stems of the mushrooms so as to form a cavity in the mushroom caps.

• Stuff each mushroom with a portion of the stuffing mix.

• Arrange the stuffed mushrooms on a greased baking tray and bake in a pre-heated oven at 180°c for 10 minutes.

• Serve hot.



MUSHROOM RISOTTO

A creamy Italian rice dish with Arborio rice and mushrooms makes a delicious, hassle free one-pot dish.

Ingredients

• 3 cups vegetable stock

• 1 cup mushrooms( finely chopped)

• 1 small onion, finely chopped

• 2 cloves of garlic- minced

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 1 cup Arborio rice

• Salt

• 1/4 cup freshly grated

parmesan cheese

Preparation

• Bring stock to a simmer in a saucepan over medium heat.

• Melt butter and heat oil in a large pot. Add onion and saute till pink. Add garlic and saute till the rawness goes.Now add rice; stir to coat all the grains for a few seconds.

• Add 1/2 cup of broth, stir, till all of it is absorbed.

• Gradually add 1/2 cup of broth, and stir again. Cook until the broth is absorbed.

• Repeat until about just 1/2 cup of broth remains.

• The rice would take about 20 minutes to cook. Turn off heat.

• Add salt as per taste, remaining broth, and cheese. Stir gently for 2 minutes.

• Serve hot.



MUSHROOM CHETTINAD CURRY

Mushrooms cooked in coconut gravy with aromactic magic of curry leaves and spices is a new addition to the legendary Chettinad cuisine of India.

Ingredients

• 3 medium onions-finely chopped

• 2 tomatoes- finely chopped

• 10 curry leaves

• 3/4 cup coconut milk

• 2 tbsp oil

For marination

• 1 cup mushroom (small button mushrooms)

• Salt as per taste

• 1/2 tsp turmeric powder

• 1/2 tsp red chilli powder

• 1 tbsp ginger-garlic paste

For spice paste

• 2 dry red chillies

• 3 cloves

• 1/2 inch cinnamon stick

• 2 cardamom ( peeled)

• 1 tsp fennel seeds

• 1/2 tspcumin seeds

• 1 tbsp coriander seeds

• 1 tsp cashews

Preparation

• Marinate mushrooms with the marination ingredients.

• Keep it aside for 10 minutes.

• Meanwhile, dry roast all the ingredients mentioned under “for spice paste” and blend to a smooth paste by adding little water.

• In a heavy-bottom pan, heat oil and add onion, tomato and curry leaves and saute.

• Add the marinated mushrooms and season with salt. Cover and let it cook for about 5 minutes.

• Add the ground paste. Mix well and cook on medium heat for about 10 minutes. Finally, add coconut milk gradually on low heat.

• Stir well and cook till the curry obtains a thick texture.

• Garnish with chopped coriander leaves and serve hot with rice or rotis.

Oneza Tabish is a food blogger, consultant, and columnist based in Oman. She is also the owner of Oman’s popular Facebook group ‘What’s Cooking Oman.’



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