Pahadia Mushrooms
Ingredients
250 gms Large sized Button mushrooms
1 cup coriander leaves
½ cup mint leaves
4 green chillies
7-8 garlic cloves
½ piece of ginger
¼ cup thick curd
1 tsp kasuri methi
½ cup butter
1 pinch roasted cumin seeds
Less than 1 pinch turmeric powder
Salt to taste
Cooking Instructions
- Wash and clean the mushrooms thoroughly.
- Remove and chop the stipes of the Button Mushrooms.
- Put coriander leaves, mint leaves, green chillies, garlic cloves, ginger and 1 tablespoon water in a mixer jar and grind them finely and take them out in a bowl.
- Add 1 tsp of butter and sauté the chopped mushroom stipes, add the above mixer and cook for 2 minutes, till thick.
- Fill the mixture inside the Pileus cups of the Button Mushrooms. Set aside.
- Put gram flour, curd, roasted cumin seeds, turmeric, kasuri methi, salt in a bowl and mix. Dip the filled Mushroom cups carefully. Take 2 such cups and fix with two toothpicks end to end.
- Grease a grill pan with some Butter and then grill the Mushroom balls on medium flame. Put some Butter in the middle and turn it over and cook until it is well grilled.
SERVE:
Cut between the toothpicks, garnish with grated cheese, and our Pahadia Mushrooms are ready. Serve hot.
Shiitake Grilled Sandwiches with Cheese and Vegetables
Ingredients
- 6 slices of bread
- 250 gms for Fresh Shiitake Mushrooms coarsely chopped.
- 2 medium potatoes boiled, peeled and mashed
- Medium Green Red and Yellow capsicum.
- ½ cup grated cheese
- 4 tablespoons butter
- 4 tablespoons chopped coriander
- 1 large onion.
- 2 chillies
- 2 medium tomatoes.
- 1 medium cucumber
- Salt to taste
- ¼ teaspoon black pepper powder
Cooking Instructions
- To make Shiitake grilled sandwich, the soft white bread slices are buttered generously so the bread doesn’t get soggy with Shiitake and vegetables that is spread over that.
- Coarsely chop Capsicum, Onions, Tomatoes and Cucumber and Coriander.
- Add some butter on a pan, Sauté the chopped Shiitake Mushrooms with the other chopped vegetables, little salt and set aside. Sauteing on a high flame lends a smoky flavour.
- Heat little oil on a pan, add Mashed Boiled potatoes with little salt and chopped chillies, and set aside.
- Now layer on the bread with mashed potato, and another layer of Shiitake vegetable. Sprinkle little black peeper powder and plenty of grated cheese. Then it is covered with another butter smeared bread slice.
- Now grill or toast it for just 2 to 3 minutes.
SERVE:
Shiitake Grilled Sandwich is ready. Serve hot with mint coriander chutney.
Mushroom Pickles
Ingredients
- Fresh Mushrooms 1 kg
- Salt 100 gms
- Vinegar 100 ml
- Red Chilli Powder 5 gms
- Turmeric Powder 10 gms
- Coriander Powder 15 gms
- Aniseed Powder 5 gms
- Cumin Powder 5 gms
- Fenugreek Powder 2 gms
- Black Pepper Powder 2 gms
- Cinnamon Powder 1 gm
- Clove 5 nos
- Garlic paste 20 gms
- Chopped onion 100 gms
- Tamarind Paste 50 gms
- Mustard oil 350 ml
Cooking Instructions
Clean wash and coarsely chop the Mushrooms, Sauté with spices in a little oil (except salt and vinegar) till mushrooms become almost dry. Cool, then add salt and vinegar. Heat oil in a pan till the froth dies, cool, add this oil (sufficient to cover the pieces). Fill in glass jar, Seal and store in ambient temperature. Can be stored for years.
SERVE:
Serve Mushroom Pickles with Rice meal or Chapati.
Mushroom Basaghan Jeon Pancakes
Crispy delicious nutritious Mushroom Jeon Pancakes with Crunchy exterior and soft nutritious interior.
Ingredients
2 cups of Chopped Mushrooms, any mushroom can be selected but the tastiest is with Shiitake Mushrooms
2 cups of sliced vegetables, Carrot, Bell pepper.
4 green onions, cut into 1 inch long.
⅓ cup leek, sliced thinly 1 inch long
½ cup zucchini cut to matchstick size.
1 green chili chopped
3 onions, sliced
⅓ cup sweet potato
2 Eggs optional.
For The Pan Cake:
- 1 cup flour, option cornflour.
- ½ teaspoon salt
- ¾ cup water
- Vegetable oil
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon Korean hot pepper flakes, optional
- 1 teaspoon toasted sesame seeds
- ½ cup cheese shredded
Cooking Instructions
Make the Vegetables:
Slice the vegetables (onion, carrots, and bell pepper) thinly and lengthwise and add them to a large mixing bowl, squeeze out excess water if any.
Add minced garlic, and chopped green chili.
Make Batter:
Add Flour, Cornstarch, salt, and water to the bowl, and mix well.
Adjust the water quantity as needed to achieve the desired batter consistency – not too thick, not too thin.
Cooking the Vegetable Pancakes
Heat a shallow pan over medium-low heat and add vegetable oil. Once the oil is heated, pour batter with a large spoon into the pan and cook on medium heat, covered, for a few minutes.
Check if the bottom of the pancake is crispy. Sprinkle some sesame seeds on top of the pancake before flipping it over to cook the other side.
SERVE:
Remove the Mushroom Basaghan Jeon Pancakes from the pan and place it on a chopping board. Slice it into pieces and serve hot.
Oyster Mushroom Healthy Pakora
Ingredients
500gms Oyster Mushroom (mainly whole pileus)
1 Cup Cornflour or Maida
¼ cup rice flour
1 tsp baking soda
¼ tsp ajwain seeds
- ¼ tsp black cumin seeds
- 1 pinch of hing asafoetida
- 1 tsp ginger garlic paste
- Chilli powder to taste
- Salt to taste
- Water as needed
- Enough Light oil for deep frying
Cooking Instructions
Add salt to the mushrooms and mix well. Keep aside.
Make the Batter
- Strain the Cornflower/Maida, Rice flower, and Baking soda. Mix evenly in a big bowl.
- Add Chilli powder, Ajwain, Black cumin, Ginger garlic paste, hing and salt.
- Add water and whisk to make a smooth batter without any lumps, and free flowing, but not watery.
Fry
- Dip the mushroom leaves into batter to coat it completely.
- Deep fry in hot oil in a pan, stir and fry both sides, till golden brown, and crispy.
SERVE:
Serve Oyster Mushroom Healthy Pakora hot with sauce.
Shiitake Mushroom Hakka Chowmein
Ingredients
The Noodles
- 400 gms hakka noodles or Fresh egg noodles
- 3 tsp oil
- 1 tbsp salt
The Vegetables
- 250 gms fresh Shiitake Mushrooms – thick sliced
- 1 carrot – matchstick chopped
- 1 cup cabbage – thin sliced
- ½ capsicum – thin sliced
- ¼ French beans cup fine chopped
- Salt to taste
- 2 chilli – Fine chopped
- 1 inch ginger – fine chopped
- 5 cloves garlics – fine chopped
- 2 onions – thin sliced
- Pepper powder to taste
- 2 tbsp tomato sauce
- 1 tbsp chilli sauce
- 2 tsp soy sauce
- 1 tbsp vinegar
Vegetable chopping or slicing is very important for this recipe. It has to be sliced lengthwise, thinly so that it can be tossed at high flame and gets cooked easily, and becomes crunchy.
Cooking Instructions
Cooking Noodles:
Take a large vessel add water and boil. Add 1 tbsp salt and the noodles.
Stir and boil for 3 minutes till the noodles are cooked al dente. Drain water, immediately rinse in cold water to stop overcooking. Take the noodles on a large plate and toss with 3 tsp oil to prevent sticking with one another. Keep aside.
Making Chowmein:
In a large flat wok with handle, heat oil, add chilli, ginger, garlic, clove and stir fry on a high flame, taking care not to burn the ginger and garlic. Add carrot, cabbage, capsicum sauté for a minute and stir fry on high flame till they become crunchy. Keep these aside.
Sauté the Mushrooms with 2 tsp of oil, and fry keeping soft.
Add the vegetables in the wok. Add the boiled noodles, add sauces, vinegar, and peeper powder, and salt.
Stir and toss constantly for 2 minutes, in medium heat.
Garnish:
Garnish and serve Shiitake Mushroom Hakka Chowmein with 1 teaspoon toasted sesame seeds, chilli, tomato sauce in serving bowls.