The versatility of mushrooms, with its delightful earthy flavour, can work its magic in almost any dish. Known as a ‘super food’ for its numerous health benefits, there are not only a number of varieties to cook with, but the culinary possibilities of this super ingredient are quite astounding. Here are some new ways of enjoying mushrooms;
Heat the oil and add diced onions, curry leaves, pandan leaves, green chilies, salt, soy sauce, chili powder, Knorr Chicken cube, shredded mushroom, bell pepper and turmeric powder. Stir fry for two minutes and then add some water. Cook for a further 10-15 minutes on a low fire till water is evaporated.
Bring water, white wine vinegar, garlic, allspice, salt, sliced shallots, black peppercorns to a boil in a large pot. Then add mushrooms. Boil for about 2 minutes, until mushrooms are softened. Pour mushroom and liquid into a large jar. Add some bay leaf or thyme. When mushrooms are cooled, cap the jar and place in the fridge. Mushrooms will be ready to eat in three days.
Batter fried mushroom
Wash mushroom and squeeze the water out. Add some salt and set aside. In a bowl, add Gram flour, flour, curry leaves, chili pieces, a pinch of salt and add a small quantity of water and mix well until it becomes a thick batter. Then, add the mushroom, mix well and set aside for a few minutes. Deep fry in hot oil.
Add cubed onions, tomatoes, ginger and garlic paste, 6 to 8 almonds or cashews to a blender and puree to a fine paste. Heat some oil in a pan and sauté a small piece of bay leaf, 2 cardamoms and 1 small cinnamon stick. Pour in the puree and cook till it thickens and then add some red chili powder and garam masala. Add sliced mushrooms, some salt and water. Cover and cook until the gravy thickens and mushrooms are cooked.
To avoid limp and chewy mushrooms, season with salt at the end.