Tag Archives: mushroom gravy

Aug12

Mushroom Recipes / 10+ Mushroom Recipes / Easy and simple Mushroom recipes

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A mushroom is the fleshy, spore-bearing fruting body of a fungus, typically produced above the ground on soil. Mushroom describes a variety of gilled fungi, with or without stems. Mushrooms are used extensively in cooking, in many cuisines. There are also non-edible mushrooms which are poisonous, so do not consume the mushrooms grown in wild.

Health Benefits: These are the only plant source of Vitamin-D, they could help regulate cholesterol, it helps in weight loss and increases the strength of immune system, and they are good source of iron and they are an ideal low energy diet for diabetics.

Mushroom Recipes

Mushroom Recipes

As my daughter loves mushroom, I use to prepare food with mushroom atleast once in a week. Here are few mushroom recipes, tried out in my kitchen:

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Aug12

Mushroom Korma

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I have shared chicken korma recipe, and now it’s the mushroom korma recipe. As my daughter is fond of mushrooms and my hubby is fond of chapathi, I decided to give it as a combo for dinner. It goes out well with chapathi or any Indian bread.

Korma or Kurma means the vegetables or meat getting cooked in yogurt, cream or coconut paste. Here I have blended few spices along with coconut for masala. It was delicious and aromatic. Let us move on to the recipe…

Mushroom Korma

Mushroom Korma

Ingredients:

  • Mushrooms – 200 gms
  • Onions – 1 ½ nos
  • Coconut pieces – 150 gm
  • Fennel seeds / Perunjeeragam – 2 tsp
  • Poppy seeds – 2 tsp
  • Cumin seeds – 2 tsp
  • Ginger – 1 “inch stick
  • Garlic – 5 cloves
  • Green chilies – 2 nos
  • Cinnamon – 1” inch stick
  • Cloves – 3 nos
  • Mustard seeds – ¼ tsp
  • Curry leaves – a sprig
  • Fresh cream – 1 tbsp
  • Salt to taste
  • Oil – 3 tsp
Mushroom getting blanched
Spices to be ground
Spices and onions getting sauted
With coconut paste and turmeric powder
Getting cooked with mushroom
With water
Mushroom Korma
Chapathi and Mushroom Korma

Preparation:

  • Wash the mushrooms, blanch (soak in hot water for few mins) and drain the water.
  • Chop the mushrooms into medium or small pieces.
  • Peel and finely chop the onions.
  • Take coconut pieces, fennel seeds, cumin seeds, poppy seeds, cloves, cinnamon, ginger and garlic in a blender and grind them to a fine paste by adding little water.
  • Heat oil in a kadhai, add in the mustard seeds, ¼ tsp of cumin seeds and curry leaves. Wait until they crackle.
  • Add in the onions and cook until they turn transparent.
  • Pour in the grounded masala and cook until the raw smell goes off.
  • Add in the mushrooms, turmeric powder along with salt and cook for few mins or until the mushroom oozes out the water.
  • Pour in a cup of water, cover and let it boil.
  • Keep in medium flame, until the oil separates or the gravy thickens or until the oil separates and floats on the top of the gravy.

Serve hot with chapathi or roti. Pour little fresh cream before you serve. It goes out well for breakfast or dinner.

 

Apr10

Sour and Spicy Mushroom Gravy

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Already I have few mushroom types of gravy; again, this one is different from all those gravies – spicy and sour gravy for poori, chapathi and all Indian breads. I have accompanied this gravy with Poori.

I am taking this to Fiesta Friday #63 hosted by Angie @ thenovicegarderner. Let us move on to the recipe…

Sour and Spicy Mushroom Gravy

Sour and Spicy Mushroom Gravy

Ingredients:

  • Mushrooms – 300 gm
  • Dried Methi leaves / Kasoori Methi – a fistful full
  • Onions – 2 nos
  • Tomatoes – 1 no
  • Red chili powder – 1 tsp
  • Coriander powder – ½ tsp
  • Cumin powder – 1 ½ tsp
  • Turmeric powder – ½ tsp
  • Yogurt / Curd – 2 tbsp
  • Cashew nuts – 7 nos
  • Salt to taste
  • Oil – 3 tsp
With dried methi / Kasoori methi
Cleaned Mushrooms
With onions and spice powders
With Mushrooms
With yogurt/curd
Getting cooked
Getting cooked with water
With Cashew paste
Sour and Spicy Mushroom Gravy
Sour and Spicy Mushroom Gravy served with poori

Preparation:

  • Clean the mushroom. Chop them roughly into pieces.
  • Soak the cashew nuts in water for 15 minutes and grind them to fine paste by adding little water.
  • Heat oil the kadai, add in the methi leaves and wait for a minute.
  • Add in the onions, ginger-garlic paste and cook until the onions turn golden brown.
  • Add in the tomatoes and cook until they become mushy.
  • Add in the spice powders and cook until the raw smell goes off.
  • Add in the mushrooms, along with salt and cook until the mushrooms are half cooked.
  • Pour in the yogurt/curd and cook for few mins.
  • Pour in half cup of water, cover and cook until the mushrooms are cooked.
  • Add in the cashew paste and cook until the raw smell goes off.

Serve hot with poori or any Indian bread.

Note: I have prepared this semi-gravy, if you want it as dry, put in low flame for another few mins, keep on stirring, and garnish with coriander leaves.