Mushroom Stroganoff
550 g of mixed mushrooms, 1 red onion diced, 2 cloves crushed garlic, 425 ml vegetable stock, 1 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp cornflour, 2 tbsp cold water, 115 g plain yogurt of your choice, 3 tbsp chopped fresh parsley, freshly cracked pepper to taste.
Put the mushrooms, onion, garlic, stock, tomato paste and lemon juice in a pot, bring to the boil, cover and simmer until onion is tender.
Blend the cornflour and water in a small bowl, stir into mushroom mixture. Return to the boil, stirring constantly and cook until mixture thickens. Reduce heat to a slow simmer and cook for 2 to 3 minutes, stir occasionally.
just before serving remove from heat for 1 minute and stir in the yogurt, stir in 2 tbsp of parsley, and pepper. Transfer to a warmed serving dish, garnish with remaining parsley and serve at once with steamed rice and crisp green salad.
Mushroom Bhaji
280 g of mushrooms, 4 tbsp olive oil, 1 onion finely chopped, 1 green chilli finely chopped, 2 tsp garlic puree, 1 tsp ground cumin, 1 tsp ground coriander, half tsp of chilli powder, half tsp salt, 1 tbsp tomato puree, 3 tbsp of water, 1 tbsp of finely snipped fresh chives for garnish.
Thinly slice the mushrooms.
Heat oil in medium saucepan over medium heat, add the onion and green chilli. Cook stirring frequently for 5/ 6 minutes, until the onion is tender but not brown. Add the garlic puree and cook stirring for 2 minutes.
Add the cumin, coriander and chilli powder, cook stirring for 1 minute. Add the mushroom, tomato puree and salt, stir until all ingredients are well combined.
Sprinkle the water over the mushrooms and reduce the heat to low. Cover and cook for 5 minutes, stir then cook a further 5 minutes. The sauce should have thickened but if it's too runny cook uncovered for a few minutes.
Transfer to a serving dish, sprinkle with the chives and serve immediately.
Khumbi Aur Besan Ki Bhaji
325 g white mushrooms, 2 tbsp cooking oil, 2 or 3 cloves of garlic crushed, half tsp salt, half tsp chilli powder, 2 tbsp chopped coriander leaves, 1 tbsp lemon juice and 2 tbsp besan flour ( gram flour or chick pea flour ) sifted.
Chop mushrooms coarsely
Heat oil over medium heat add the garlic. Allow the garlic to brown slightly and add the mushrooms, stir and cook for 2 minutes.
Add salt,chilli powder,and coriander leaves, stir and cook 1 minute.
Add the lemon juice and mix well.
Sprinkle the besan over the mushrooms, mix thoroughly, remove from heat . Serve immediately.
550 g of mixed mushrooms, 1 red onion diced, 2 cloves crushed garlic, 425 ml vegetable stock, 1 tbsp tomato paste, 2 tbsp lemon juice, 1 tbsp cornflour, 2 tbsp cold water, 115 g plain yogurt of your choice, 3 tbsp chopped fresh parsley, freshly cracked pepper to taste.
Put the mushrooms, onion, garlic, stock, tomato paste and lemon juice in a pot, bring to the boil, cover and simmer until onion is tender.
Blend the cornflour and water in a small bowl, stir into mushroom mixture. Return to the boil, stirring constantly and cook until mixture thickens. Reduce heat to a slow simmer and cook for 2 to 3 minutes, stir occasionally.
just before serving remove from heat for 1 minute and stir in the yogurt, stir in 2 tbsp of parsley, and pepper. Transfer to a warmed serving dish, garnish with remaining parsley and serve at once with steamed rice and crisp green salad.
Mushroom Bhaji
280 g of mushrooms, 4 tbsp olive oil, 1 onion finely chopped, 1 green chilli finely chopped, 2 tsp garlic puree, 1 tsp ground cumin, 1 tsp ground coriander, half tsp of chilli powder, half tsp salt, 1 tbsp tomato puree, 3 tbsp of water, 1 tbsp of finely snipped fresh chives for garnish.
Thinly slice the mushrooms.
Heat oil in medium saucepan over medium heat, add the onion and green chilli. Cook stirring frequently for 5/ 6 minutes, until the onion is tender but not brown. Add the garlic puree and cook stirring for 2 minutes.
Add the cumin, coriander and chilli powder, cook stirring for 1 minute. Add the mushroom, tomato puree and salt, stir until all ingredients are well combined.
Sprinkle the water over the mushrooms and reduce the heat to low. Cover and cook for 5 minutes, stir then cook a further 5 minutes. The sauce should have thickened but if it's too runny cook uncovered for a few minutes.
Transfer to a serving dish, sprinkle with the chives and serve immediately.
Khumbi Aur Besan Ki Bhaji
325 g white mushrooms, 2 tbsp cooking oil, 2 or 3 cloves of garlic crushed, half tsp salt, half tsp chilli powder, 2 tbsp chopped coriander leaves, 1 tbsp lemon juice and 2 tbsp besan flour ( gram flour or chick pea flour ) sifted.
Chop mushrooms coarsely
Heat oil over medium heat add the garlic. Allow the garlic to brown slightly and add the mushrooms, stir and cook for 2 minutes.
Add salt,chilli powder,and coriander leaves, stir and cook 1 minute.
Add the lemon juice and mix well.
Sprinkle the besan over the mushrooms, mix thoroughly, remove from heat . Serve immediately.
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