Creamy Mushrooms | Mushrooms cooked in Spicy and creamy gravy

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Button Mushrooms are one of our family favorites. Mushrooms are not just delicious but also very rich in nutrients. It's cholesterol free and low in fat, also rich in Vitamin D and B-complex. All the more it's antioxidant property is going to keep you in good health with good immune. Need I say more?


I make Mushroom Omelette, Mushroom Biriyani and sometimes I mix it with other veggies. I tried making something different with it this time. Inspired by Hamlyn's 200 curries cook book I made these spicy creamy mushrooms with some variations. It was an instant hit with my family. Here is the recipe for you to try. I hope you like it as much as we did.

 

Ingredients:

White button mushrooms : 500 gms

Onion: 2
Garlic: 4-5 cloves
Ginger: 1/2 " piece
Peppercorns: 1/2 tsp
Tomato paste:2 tbsp
Cooking Cream: 100 ml
Butter: 2 tbsp (to saute mushrooms)
Oil: 1 tbsp
Cinnamon stick: 1 piece
Cloves : 2-3
Cardamom: 2
Green chillies: 2
Turmeric: 1/4 tsp
Red chilli powder: 1 tbsp
Coriander Powder: 1 tbsp
Cumin powder: 1 tsp
Salt to taste
Coriander leaves for garnish

Method: 

1. Put Onion, Garlic, ginger and pepper corns in a blender and grind to a smooth paste, keep it aside.

2. Wash the mushrooms and pat dry. Slice or quarter the mushrooms.

3. Heat butter in a wok and saute the mushrooms until they turn golden in color. takes about 4-5 mins on high flame. Remove and keep aside.

4. In the same pan heat oil and add whole spices (Cardamom, clove and cinnamon). Saute for 30 seconds or until the oil is fragrant.

5. Add onion paste and saute until the raw smell disappears - for about 1-2 mins.

6. Add tomato paste and all the spice powders - turmeric, red chilli powder, coriander and cumin powder. Add salt and mix well and cook until the oil separates.

7. Add cooking cream and mix it will, bring to boil and reduce the flame. Add sauteed mushrooms and mix everything well.

8. Cook for 2 more minutes and turn off the flame. Garnish with coriander leaves and serve hot with any indian flat breads.






 

 

Notes:

1. You can add more cream if you like more gravy.

2.  You can substitute cream with curd - Add a little milk to the curd and whisk it to bring to the cream consistency.

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Mushroom and Cheese Omelette

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Omelette is a simple and very adaptable dish. One can make it in so many ways. This mushroom and cheese omelette is my personal favorite. It's a perfect brunch idea for a lazy weekend. Mushrooms cook faster and it will not take more than 20 mins to prepare this stuffed omelette. So here is a quick, filling breakfast idea to try this weekend.

Ingredients:

Button mushrooms: 8-10

Onion: 1

Garlic :3-4 cloves

Green chillies: 2

Crushed black pepper: 1 tsp

Dried Oregano leaves: 1 tsp

Coriander leaves: 2 tbsp

Grated cheese: 1/2 cup

Eggs : 3

Milk: 2 tsp

Salt to taste

Olive oil: 2 tbsp

Method:

1. Heat 1.5 tbsp of oil in a pan and add finely chopped garlic and green chillies. Sauté for 30 seconds.

2. Add thinly sliced onions and salt, sauté until onions turn translucent.

3. Add dried oregano and crushed pepper and mix well. Mix in sliced button mushrooms and cook until the mushrooms are done. Turn off and let it cool down.

4. Once it's a bit cool, add coriander leaves and grated cheese and the mushroom topping is ready. (I used cheddar cheese).

5. For the omelette, beat the eggs in a bowl along with milk, salt, a pinch of oregano and crushed pepper.

6. Heat the remaining oil in a pan and pour the eggs, simmer the flame and cover with lid.

7. Once the egg is firm carefully flip the omelette. Flip it back after a min. Now add the mushroom and cheese masala on top and cook it covered for another minute. Turn off the flame. 

8. You can fold it and serve just the omelette or make slices and serve with bread.

Notes: 

I have used cheddar cheese, you can use any other cheese or combination of cheeses.

I usually flip the omelette but you can skip it and top with mushroom masala once the omelette is dried on top.

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Mushroom Dum Biriyani

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Who doesn't love biriyani? It's a mixed rice dish with a lot of Indian spices, rice and meat or vegetables.

Chicken biriyani is a favorite at home and I tried to make vegetarian version of it with mushrooms. It tastes absolutely delicious and so much like the ones served in the restaurants.

This can also be cooked with paneer, mixed vegetables or eggs. It's a dum version where the mushroom gravy and 3/4 th cooked rice are layered in a thick bottomed pan with a tight lid and dum cooked. I have used rose water, Kevra water and saffron that add distinct flavor to any biriyani. The list of ingredients is a bit lengthy but most of them are commonly available in Indian kitchens:-) 

Ingredients:

Long grain basmati Rice : 2 cups

Button Mushroom: 200 gms

Fried Onion: 1 cup

Cinnamon stick :1

Cloves :4-5

Green Cardamom: 3

Cashew: 10-15

Red chilli powder: 1/2 tsp

Coriander powder: 1 tsp

Cumin powder: 1/2 tsp

Garam masala: 1/2 tsp

Oil/ ghee :2-3 tbsp

Salt to taste

Coriander and Mint leaves: 2 tbsp for garnishing 

Optional:

Saffron: 1/4 tsp

Milk: 2-3 tbsp

Rose water: 1 tsp

Kewra water (screw pine water): 1 tsp

To grind to smooth paste:

Medium Onion: 2 

Tomato : 1

Ginger: 2 inches

Garlic: 4-5 cloves

Coriander leaves: 3/4 cup

Mint leaves: 1/4 cup

Method:

1. Wash and soak rice in enough water for 30 minutes. 

2. Warm milk and soak saffron in it and keep aside.

3. Grind onion, tomato, ginger, garlic, coriander and mint leaves to a smooth paste in a blender and keep aside.

3. Heat oil/ghee in a pan and add whole spices - cardamom, clove and cinnamon and fry until the oil is fragrant.

4. Add ground paste and sauté on medium flame until the raw smell disappears and oil separates. Takes about 4-5 minutes.

5. Mix in red chilli powder, coriander powder, turmeric and garam masala and mix well.

6. Add quartered button mushrooms and salt. Mix properly so that all mushroom pieces are well coated with masala. 

7. Cover and cook for 10 minutes. Keep stirring in between. Sprinkle little water if the masala is sticking to the pan. Turn off the gas and keep it aside.

8. Boil water in a large pot and add salt, shahi jeera (black cumin) and a tsp of oil and add soaked rice. Let it cook 3/4th. When rice grains start popping up, press the rice and check. It shouldn't be fully cooked.

9. Drain the water and keep the rice aside.

10. Take a thick bottomed pot with a tight lid and arrange rice and mushroom masala in layers. Put one layer of rice first and sprinkle some fried onion, chopped mint and coriander leaves and add a layer of mushroom masala. Repeat with rice and then mushroom and finish with rice layer on top.

11. Sprinkle remaining fried onion, fried cashew nuts, saffron milk, rose water and Kevra water. Close the lid and keep it on low to medium flame and cook for 15-20 minutes.

12. Open the lid and check the rice grains on top. If it's done turn off the gas and garnish with remaining chopped mint and coriander leaves. 

13. You can serve the dish as it is with layers or Mix them up and serve hot with cucumber raita.

Cucumber Raita:

Beat 2 cups of yogurt, add chopped onions, cucumber, finely chopped green chilli, coriander leaves and salt. Chill and serve with biriyani.

How to fry onions:

1. Finely slice onions and sprinkle some salt and sugar and keep it aside for 15 minutes.

2. Squeeze out extra water and deep fry the onions in hot oil. Remove on paper towel to get crispy fried onions.

3. This can be stored in airtight jars in the refrigerator for 3-4 weeks.

Notes:

If the pot doesn't have a tight lid you can cover the edges with some chapathi dough.

If the pot is not thick bottomed keep it on a heavy pan and then turn on the flame. This way the pot won't be on fire directly and the heat will transfer from pan to the pot and you can avoid chances of biriyani sticking to the bottom of the pot.

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