RECIPE PREPARATION

A variety of mushrooms are available in its fresh stage as well as in different preserved forms. Different types of dishes can be prepared by using mushrooms with a little amount of imagination and planning. Mushrooms will go along with a variety of vegetables and other materials adding up to their food value and flavor. The list of recipes made out of mushroom is listed below:

Mushroom soup	Mushroom samosa
Mushroom pulavu	Mushroom prawn masala
Mushroom vermicelli	Mushroom mutton fry
Mushroom tomato puree	Mushroom fish fry
Mushroom fry	Mushroom kabbab
Chilli mushroom	Mushroom rolls
Ginger mushroom	Mushroom cutlet
Mushroom omelette	Mushroom kuruma
Mushroom puff
Mushroom pickle

1) Mushroom Soup

Fry chopped onions in little ghee, add mushrooms , pepper powder, and fry till it turns to brown. Add maida and again roast. Add milk and water and bring to boil. When it starts thickening add beaten egg and salt to taste and remove from  fire. Fry bread pieces to brown and add to soup before serving.

2) Mushroom Pulao Recipe

Ingredients Mushrooms - packet Basamti Rice - 2 cups Cinnamon - 1 stick Cloves - 3 Onion , chopped - 1 Salt to taste Ghee or oil - little

For the Ground masala Garlic - 6 pods Ginger - 1" piece Green chillies - 2 Fennel seeds - 1/2 teaspoon Pepper Corns - 1/2 teaspoon Cumin seeds - 1 teaspoon Cardamom - 1 Mint leaves - few Coriander leaves - few

Method
(i) Cook basmati rice in enough water along with cinnamon, cloves and drop of ghee or oil and keep aside.
(ii) Heat oil or ghee in a wok and add onion and fry it till turns
(iii) Add the grounded paste to it and fry for 2 Min's.
(iv) Then add mushrooms to it and stir well. Add little water and cook till the mushrooms are cooked.
(v) Add salt to it and stir well.
(vi) Now add the rice to it and mix gently and serve hot.

5 ) Mushroom fry

Ingredients: Mushrooms(Button) - 25 nos Onion(medium) - 1 no Garlic pods - 3 nos Green chilly pepper - 1 - 2 nos Red chilly powder - 1 tsp or as reqd Turmeric powder - A pinch Salt - As reqd Oil - 3 tsp

Preparation Method of Mushroom Fry Recipe

1)Clean the mushrooms with a paper towel and slice them.

:- Do not wash the store-bought mushrooms in water as they get water logged.

2)Slice the onion to ¼ inch thin slices. Thinly slice the garlic and cut the green chilly pepper into round thin slices.

3)Heat oil in a saucepan.

4)When it is warm, add the sliced onion and sauté till the slices become transparent.

5)Add garlic and chilly pepper slices and mix the contents. Let it heat up for 2 minutes.

6)Add red chilly powder and turmeric and mix well.

7)Add required amount of salt, cover and cook them for a minute or two.

8)Add the sliced mushrooms to this and mix well.

9)Cover the pan and cook for 2 minutes.

10)Remove the cover and let it get fried by stirring the contents occasionally(5 -6 minutes).

11) When the oil starts to sizzle around the mushroom slices, Mushroom fry is done.

6) Chilli Mushroom:

Mix the mushrooms in maida, salt, red colour, vinegar, and pepper and keep for 10 minutes. Slightly fry them in oil and keep aside. Chop onion, capsicum and tomato into pieces. Fry them slightly and mix fried mushroom, tomato sauce and soya sauce. Cook for 3 minutes and serve hot. 

9) Mushroom puff/ Mushroom bajji:

Bengal gram flour is made into a thick paste with all the ingredients. Dip the mushroom in the batter and fry it in oil.

Mushroom Sauce:

Clean the mushroom and put it in a pan, mix salt, pepper, mace and red chillies. Fry onion and ginger in oil to light brown in colour and mix with mushrooms. Add vinegar to the whole mass and coo it for 10 minutes. Store in a glass jar after cooling.

Mushroom sauce:

Heat the butter and stir the flour gently over the same and mix well. Cook the mixture gently for a while and add the milk, continue cooking over a gentle flame till it is creamy. Fry the cut mushrooms for a while and mix with the stock.  

7) Ginger Mushroom Chilly

Ingredients Mushroom 500gm Chopped onion 1 big Chopped garlic 5 pods Chopped ginger 1 inch Chopped coriander 1 tbspn Chopped spring onions 2 tbspn Green chillies slit lengthwise 6 nos Red chilli powder 1 tspn Coriander powder 1 tspn Soya Sauce 1 tspn Tomato sauce 1 tspn SweetChilli sauce 1 tspn Corn flour (mix 1 tspn flour with 2 tspn water) Oil 4 Tbspn Salt

Method
1.Cut mushroom into 4 pieces and marinate with 1 tspn of each sauces (soy, tomato,sweetchilli ) and little salt for 15 minutes.
2.Meanwhile chop all the other items and keep ready.
3.Heat big wok with oil, fry slit chillies and keep aside ,then add chopped garlic- fry, ginger- fry, onion – saute for 2 minutes
4.Add 1 tspn of each(soya, tomato, sweetchilli sauce), corn flour mix, stir well, add chilli powder,coriander powder and stir well for 2 minutes.
5.Add marinated mushrooms , stir fry for 5 minutes by occasionally mixing. Check for salt taste ,if required add little. Once you feel mushroom is sort of cooked ,turn off or else it becomes soggy.
6.Add chopped coriander and fried green chillies and mix, garnish with chopped spring onion.

8) MUSHROOM OMELETTE RECIPE

Ingredients: 2 Eggs 2 tblsp chopped Button Mushroom 5 small sized chopped Onion (Pyaj) Salt to taste 1/2 tsp White Pepper Powder 2 tblsp Butter a pinch of Mustard Powder

How to make mushroom omelette:
Beat the eggs thoroughly along with the salt, pepper powder , mustard powder and the chopped small onions.
Heat a little of the butter in a pan and add the washed and sliced button mushrooms.
Toss in the butter for 2 minutes. remove the mushrooms and keep aside.
Melt the remaining butter in a non stick pan over a medium flame and add the beaten eggs to it.
Spread evenly around the pan and sprinkle the mushrooms on top.
When one side is cooked slowly fold the omelette into half with a wooden spoon.
Remove from the flame and serve hot.

9) Mushroom Puffs

Ingredients: 1- 8 oz. container cream cheese (Philadelphia Swirls -garlic and herb works best) 2- 4.5 oz jars sliced mushrooms drained 1/2 cup finely chopped sweet onion 1/4 cup grated Parmesan cheese 1- tsp. chives (dried or fresh are fine) – Small onion 1/4- tsp. hot sauce 1- 17.3 oz. package frozen puff pastry sheets thawed 1 large egg 1 Tbl. water freshly ground pepper

Directions:
Combine the first six ingredients in a bowl, cover and chill for one hour. Whisk together egg and water and set in a dish next to your pastry to use as an egg wash.
Roll one sheet of pastry into a 16" x 10" rectangle, and cut pastry in half lengthwise. Spread 1/4 of the filling (about 1/2 cup) down the center of each rectangle. Brush edges of pastry with egg wash.
Fold pastry in half lengthwise over filling, and seal edges of pastry with a fork. Cut each filled pastry length into approximately 10 pieces, and place on a parchment-lined baking sheet. Repeat with remaining pastry and filling. Brush remaining egg wash over top of each puff pastry and sprinkle with pepper. Bake at 400 degrees for about 15 minutes or until lightly browned. Makes about 40 puffs.
Note: Filling can be made up to two days ahead of time and chilled.

10) Mushroom Pickle Recipe

Ingredients: 1 kilogram small mushrooms 1 teaspoon mustard seeds dill weed 200 ml vinegar 400 ml water 1 tablespoon salt 1 teaspoon sugar 2 bay leaves rosemary 1 teaspoon pepper seeds

Pickle canning recipe instruction:
Clean and wash mushrooms and cook them for 5 minutes to boil in water with 2 pinches of salt. Drain them, cool them (if mushrooms are to big, slice them) and arrange mushrooms into clean jars.
Cook water, vinegar, salt, sugar, bay leaves, rosemary and pepper seeds to boil.
Sprinkle mustard seeds over cooled mushrooms, cover it with dill weed and pour cooled vinegar with spices over them.
Seal the jars and store the pickled mushrooms in cool and dark place.

11) Mushroom Samosa Recipe

Ingredients: For Cover: 1 cup all purpose flour (Maida) Water to Knead dough 2tbsp oil Little salt 1/4th tsp. Ajwain (optional)

For Stuffing: 3-4 Potatoes (boiled, peeled & mashed) 1/2 cup Green Peas (boiled) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) 1/2tsp Garam masala Salt to taste Red chili powder to taste 1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:
Mix all the ingredients (salt, oil, ajwain) except water.
Add a little water at a time.
Pat and knead well for several times into a soft pliable dough.
Cover it with moist Muslin cloth and keep aside for 15 minutes.
For Stuffing :
In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
Add green peas, cashews and raisins and mix well.
Add coriander and keep aside.
To Proceed :
Make small rolls of dough and roll it into a 4"-5" diameter circle.
Cut it into two parts like semi-circle.
Now take one semi circle and fold it like a cone. Use water while doing so.
Place a spoon of filling in the cone and seal the third side using a drop of water.
Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
Serve samosa hot with hari chutney, tamarind chutney.

12) Mushroom Prawn(shrimp) Chilli Curry:

Ingredients: Cooked deveined prawn(shrimp) Oil Ginger garlic paste - 1 tbsp Chilli pdr - 1 tbsp Turmeric pdr - 1 tsp Corriander pdr - 1/2 tbsp Cumin pdr - 1/2 tbsp Onion - 1 medium Tomato - 1 Mushroom - 1 packet Green chilli - 1 Salt garam masala - 1/4 tsp Coriander leaves for garnishing

Preparation:
Oil + Prawn + Ginger garlic paste + chilli pdr (1/2 tsp) + lil salt + turmeric pdr (1/4 tsp) --> Cook this for a minute and keep aside.

In the same pan, add the following to the leftover oil. Onion (saute until it turns slightly brown) + remaining chilli pdr + corriander pdr + cumin pdr + turmeric pdr. Saute until the spices get cooked.Make sure that you stir often to prevent the spices from burning. Now add mushrooms. Once the spices and mushroom are cooked add tomato and water and allow it to boil. Once the sauce reaches the required consistency, add the cooked prawns and green chilli (opt). Cook for 2 mins and then before switching off the flame add garam masala and corriander leaves.

Mushroom Prawn Chilli curry is ready. This goes well with rice and roti.

Mutton Mushroom Sukka

Ingredients: mutton pieces - 1/2 kg tomato - 500 gm, chopped onion - 500 gm, sliced button mushrooms - 200 gm coconut - 1 1/2 cup, ground to smooth paste vegetable oil - 6 tbsp cloves - 2 cardamom - 2 cinnamon - 5 cm mace - 2 blades bay leaves - 2 fennel (saunf) - 1/2 tsp star anise - 1 ginger paste - 2 tsp garlic paste - 2 tsp kashmiri chili powder - 4 tsp coriander powder - 2 tsp cumin powder - 1 tsp turmeric powder - 1/2 tsp salt to taste

Method

1. Heat oil in a pressure pan.
2. Add all the ingredients from cloves to star anise.
3. After few seconds, add onion and fry till golden brown.
4. Add ginger paste and garlic paste. Fry till fragrant.
5. Add tomato. Fry till it is reduced to a pulp and oil separates.
6. Add all the powders and fry for few seconds.
7. Add mutton pieces and fry till it gives out all the liquid and turns brown.
8. Add mushroom, salt and 1 cup of hot water.
9. Pressure cook for 15 minutes.
10. After 10 minutes, open the cooker.
11. Add coconut paste and cook till the masala is thick and coats the pieces.
12. Serve hot with chapathi or steamed rice.

Note:

• Like most Andhra recipes, this one is very spicy.
• So it needs generous amount of oil to balance the heat.
• If you wish to cut down on oil, reduce the chili powder accordingly.

15) Mushroom Kabbab

Ingredients: 12 ounces large white mushrooms, cleaned, cut in 1/2-inch slices 2 medium green peppers, deseeded, cut into 1 1/2-inch squares 2 bunches large green onions, white parts cut in 1/2-inch pieces, chop1/4 cup of the green parts & set aside 4-6 garlic cloves, finely chopped 1/4 cup lite soy sauce 1 tablespoon dark sesame oil 2 tablespoons sesame seeds, toasted, divided 3 tablespoons sugar 1/2 teaspoon black pepper bamboo skewers, soaked in water for at least an hour

Preparation:
1. Alternately thread the mushrooms, green peppers and green onions on the skewers (thread the mushrooms and peppers so they will lay flat on the grill).
2. Place the skewers in one layer in a snug flat dish.
3. Mix together the soy sauce, garlic, oil, sugar, black pepper and 1 tablespoon of the sesame seeds.
4. Pour the marinade over the skewered mushrooms; flip the skewers so both sides are well coated. Cover and place in the refrigerator for about 30 minutes – 2 hours, turning them once.
5. Preheat the grill or broiler to high.
6. Grill or broil the skewers, brushing them with the marinade, for about 3-5 minutes on each side (until browned).
7. Just before serving, sprinkle with the remaining sesame seeds and chopped green onions. Serve hot.

16) Mushroom Roll

Ingredients: For Pastry 2 cups flour 1 teaspoon salt 2/3 cup butter flavor shortening 1 (8 ounce) package cream cheese 4 teaspoons ice water 1 beaten eggs (, for glaze) or 1 beaten milk (, for glaze)

For Filling

• 4 teaspoons butter
• 4 teaspoons salad oil
• 1 clove garlic, minced
• 1 medium onion, chopped fine
• 1 lb mushroom, chopped fine (your choice of shrooms)
• 1/8 teaspoon Omam
• 2 hardboiled egg, peeled and finely chopped (optional)
• 1/2 cup soft breadcrumbs
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup chopped Corainder leaves

For Pastry

• Combine flour and salt in a large bowl. 
• With 2 forks or a pastry blender cut in shortening and cream cheese until mixture resembles coarse crumbs. 
• Add ice water 1 T.at a time, stirring lightly. 
• Form into a ball and wrap in waxed paper until ready to make roll.

 For Filling
Melt butter and oil in a large skillet.
When hot, add onion, garlic and mushrooms.
Cook until onion is soft but not brown.
Remove from heat and stir in thyme.
Turn mixture in to a large bowl and add eggs, crumbs, salt, pepper and parsley.
Toss well. Preheat oven to 400F degrees.
Divide pastry into thirds.
 On a lightly floured surface roll a third of the dough into a rough oblong that can be trimmed into a rectangle measuring 6 inches by 12 inches.
Save scraps for trimming if wanted.
 Spread one third of the mushroom mixture down one side of the dough leaving a 1 inch border along the length and 1/2 inch border on either end.
Roll and crimp. 19 Brush with egg mixture and trim top if wanted. 20 Repeat.
21 Bake for 30 minutes or until golden.

17 ) Mushroom Cutlet

Ingredients: Button Mushroom - 12 nos small (Chop to fine pieces) Potato - 3 small (Boil and mash) Onion - 2 medium (Chop to fine pieces) Shelled Green Peas - 1/4 cup (Boil and cook) Green Chilly - 3 nos (Chop to fine pieces) Ginger - 1 inch (Chop to fine pieces) Garlic - 1 clove (Chop to fine pieces) Curry Leaves - 1 sprig (Chop) Coriander Leaves - 2 sprig (Chop) Turmeric Powder - 1/4 t spoon Chilly Powder - 1 t spoon Garam Masala - 1/2 t spoon Salt - To taste Cooking Oil - 2 table spoon (For masala) &150 ml (For shallow frying) Egg - 2 nos Bread Crumbs - 1 1/2 cup

Preparing Masala:
Heat oil in a pan and saute the sliced onions till golden brown.Add chopped green chilly, ginger, garlic and saute well.Add salt to taste, turmeric, red chilly and garam masala powder and mix well for around 20-30 seconds.Add chopped mushrooms, green peas and curry leaves and stir well.Take a bowl and transfer the mashed potatoes to it.Transfer the prepared masala to the bowl and mix it well.Add the chopped coriander leaves to the mix.

18) Mushroom Kuruma

Ingredients: Mushroom - 1 pack Onion - 1 bigTomatoes - 2 no's Green Chilllies – 1 Ginger Garlic paste - 3 tsp Curry leaves - few Red chilli- 2 nos Coriander powder - 3 tsp Garam Masala - 1 tsp Turmeric powder - 2 tsp bay leaves - 1 nos cloves - 2 nos coconut- 2 tsp cinnamon – 1 cashnut- 2 to 3 tsp Fennal seeds - 2 tsp Cumin seeds - 1 tsp Salt - to taste

Preparation:

Grind to paste the coconut and fennel seeds.Heat oil in a cooker add cloves, cinnamon, bayleaves.Add Currry leaves,green chillies and onions. Saute it well till the onion turns translucent and then add the gingergarlic paste.Fry till the ginger n garlic paste turns golden brown and then add the chopped tomatoes and salt.Now  add all the powders with cooked tomatoes.Leave it to cook till the raw smell of the powders goes off.Add the mushroom into the gravy and turn it gently for 2 minutes.Atlast add the coconut paste and leave it to cook in medium fire for 10 minutes.Serve hot the Mushroom kuruma with rice, chapathi or with poori.

Ingredients:  250 grams of white oyster mushrooms, thinly sliced lengthwise 250 grams of high protein wheat flour 50 grams of rice flour 50 grams cornstarch 3 cloves garlic, mashed 2 eggs, beaten off 1 teaspoon salt Half a teaspoon ground pepper Half a teaspoon of flavor Cooking oil to taste Bottled chili sauce to taste

Method:

1. Mix flour, rice flour, cornstarch, mix well.
2. Mix eggs, garlic, salt, pepper, and flavor, stir well.
3. Oyster mushroom dips into the egg mixture, then roll into flour mixture. Repeat one time.
4. Fry the mushrooms in a lot of oil and heat until golden brown and dry. Remove and serve while warm, with bottled chili sauce and rice.