Mushroom Fry

Ingredients(Serves 2 - 3):

Button mushroom --  12 - 15
Cashew Nuts             --  10, broken into pieces
Onion                           --  1 medium sized, chopped
Tomato                       --  1/2 of a medium sized, chopped
Ginger                         --  1 inch piece
Garlic                          --  6 - 8 cloves 
Green chillies           --  2
Curry Leaves            --  1 sprig
Turmeric Powder   --  ¼ tsp
Chilly Powder           --  1 tsp
Garam Masala           --  1 tsp
Mustard seeds          --  ¼ tsp
Cumin seeds              --  ¼ tsp
Oil                                  --  2 tbsp
Salt                                --  to taste

Preparation:

Clean the mushrooms, cut them and keep aside. I usually remove the skin, wash and drain it. It is better not to soak the mushrooms in water as they will become soggy at times.

Finely chop the onions, ginger and garlic. Slit the green chillies and chop the tomato.

Heat oil in a pan and add the mustard seeds. Let it splutter. Add the cumin seeds followed by the curry leaves, green chillies, ginger and garlic. Saute for a minute.

             

Add the chopped onions and salt, saute until they turn brown. Add the cashews and tomato and saute until the tomatoes are squishy.

Now add the turmeric powder, chilly powder and the garam masala. Saute until the raw smell goes off. The mixture should be really dry at this point.

Add the chopped mushrooms and mix well. Reduce the flame to medium and let it cook without the lid. We just need the water coming out from the mushrooms, closing with the lid will add in the condensed water too which will make this watery.

It takes just 3 - 4 minutes to get it cooked. You can garnish with coriander leaves if you choose to.

Serve hot with rice or chapathi or any breads.

Mushroom Curry (in fried coconut gravy)

Ingredients:

Mushroom                   --   200gm
Onion                             --   1 medium size 
Green Chillies             --   2 –3
Tomato                         --   1 medium size
Ginger                           --   1 inch piece 
Garlic                            --   3 -4 cloves  
Turmeric Powder    --    ¼ tsp 
Chilly Powder            --   1 tsp 
Coriander Powder   --   2 tsp
Garam Masala          --   1 tsp 
Shredded coconut   --   1 cup
Curry leaves              --   1 sprig
Coriander leaves     --    ¼ cup, chopped
Shallots                        --   1 small
Red chillies                 --   1 –2
Mustard seeds           --   1 tsp 
Oil                                    --   2 tbsp
Salt                                  --   to taste

Preparation of Mushroom masala:

Clean and cut the mushrooms into small pieces.

Fry the coconut until brown and grind it into a fine paste.

Add chopped onions, slit green chillies, chopped tomatoes, minced ginger, minced garlic, turmeric powder, chilly powder, coriander powder, garam masala and curry leaves to the mushrooms. Marinate and keep it aside for 10 – 15 minutes.

Cook this on a low flame and add water as required for the gravy. Remember that water comes out of mushroom while cooking. When the mushrooms are almost cooked, add the ground coconut paste. Let it boil and then garnish with coriander leaves.

Heat oil in a small pan. Splutter the mustard seeds, add the red chillies and fry the chopped shallots. Add this to the cooked curry.
Serve hot with chapathis.

Recipe Courtesy: Amma

Chilly Mushroom–Version 2

Ingredients:

Mushrooms                     --   200 gms
Onion                                 --   1 medium size
Ginger Garlic  paste     --   1 tsp 
Green Chillies                 --   2 - 3
Capsicum                         --   ½ of a medium size, I used red capsicum
Soya Sauce                      --   1 tbsp
Green chilly Sauce       --   1 tbsp  + more as per your taste and tolerance
Tomato Sauce                --   2 tsp           
Pepper Powder              --   ½ tsp 
Corn flour                         --   2 tsp
Spring Onion                   --   2 stalks
Coriander Leaves          --   to garnish
Oil                                         --   as required
Salt                                       --   to taste

Preparation of Chilly Mushroom:

Clean and cut the mushrooms. Marinate it with 1 tbsp of soya sauce, 1 tsp corn flour and a little salt. Keep it aside for 15-20 minutes.

Meanwhile, chop the onions and capsicum into small cubes, slit the green chillies and finely chop the spring onions.

Water comes out of the mushrooms when marinated with salt. Drain the mushrooms from the liquid and keep both the mushrooms and the water aside.

Heat oil in a pan and add mushrooms. Fry the mushrooms until they are cooked and slightly brown. Drain it into another bowl and keep aside.

In the same pan, add more oil if required and add the chopped onions, green chillies and ginger garlic paste. Fry until the onions are slightly transparent. Add the chopped capsicum. Fry for few minutes and then add the chopped spring onions. Fry for a couple more minutes.

Once they are done, add the fried mushrooms, and give a stir to mix. Add the chilly sauce and the tomato sauce. Pour in the water that came out of the mushrooms and mix it.Let it come to a boil. Check the gravy.

If more gravy is required or if the gravy is too thin, mix the remaining corn flour in ½ cup of water. Add this to the mushroom gravy and let it slightly boil. Switch of the flame, sprinkle the pepper powder and garnish with chopped coriander leaves.

Recipe Courtesy: Amma

Mushroom Masala with Soya chunks

Ingredients:

         Mushroom                   --   200gm
         Soya chunks               --   15 - 20 chunks
         Onion                             --   1 medium size 
         Green Chillies             --   2 –3
         Tomato                         --   1 medium size
         Ginger                           --   1 inch piece 
         Garlic                            --   3 -4 cloves  
         Turmeric Powder    --   1/4 tsp 
         Chilly Powder            --   1 tsp 
         Coriander Powder   --   2 tsp
         Garam Masala          --   1 tsp 
         Shredded coconut   --   1 cup
         Curry leaves              --   1 spring
         Coriander leaves     --   few
         Shallots                        --   1 small
         Red chillies                 --   1 –2
         Mustard seeds           --   1 tsp 
        Oil                                    --   2 tbsp
        Salt                                  --   to taste

Preparation of Mushroom masala:

           Boil a cup of water and leave the soya chunks in the boiling water for 10 – 15 minutes. Once it cools, squeeze it well and clean until it stops foaming. Cut the chunks into small pieces. Clean and cut the mushrooms into small pieces.

     

            Fry the coconut until brown and grind it into a fine paste.

           Add chopped onions, slit green chillies, chopped tomatoes, minced ginger, minced garlic, turmeric powder, chilly powder, coriander powder, garam masala and curry leaves to the mushrooms and soya chunks. Marinate and keep it aside for 10 – 15 minutes.

            Cook this on a low flame and add water as required for the gravy. Remember that water comes out of mushroom while cooking. When the mushrooms are almost cooked, add the ground coconut paste. Let it boil and then garnish with coriander leaves.

          Heat oil in a small pan. Splutter the mustard seeds, add the red chillies and fry the chopped shallots. Add this to the cooked curry.

         Serve hot.

Chilly Mushroom

Mushrooms are a healthy and tasty substitute for meat lovers. They have lots of proteins and vitamins and no fat. As with meat, this is always tasty when they are more spicy.

Ingredients:

          Mushrooms                     --   200 gms
         Onion                                  --   ½ of a medium size
         Ginger Garlic  paste     --   1 tsp 
         Green Chillies                  --   4 – 5
         Capsicum                          --   ½ of a medium size 
         Soya Sauce                       --   1 tbsp
         Chilli Sauce                      --   1 tbsp 
         Tomato Sauce                --   2 tsp           
         Pepper Powder              --   2 tsp 
         Corn flour                         --   1 ½ tsp
         Spring Onion                   --    for garnishing (I did not have this) 
         Oil                                         --    as required
         Salt                                       --    to taste

Preparation of Chilly Mushroom:

        Heat oil in a pan and add the sliced onions, green chillies and ginger garlic paste. Saute until the onions are translucent.  Now add the mushrooms and diced capsicum and let them cook.

   

        Stir in the sauces and the pepper powder. Mix the corn flour in ½ cup of water. Add this to the mushroom gravy and let it slightly boil. Remove from fire and garnish with spring onions.