Mushrooms are easy to cook, especially on days when you are in a jiffy. They are tasty treats that can be teamed well with Indian breads, steamed rice, and noodles. Mushrooms — button, shiitake, oysters, or any other kind — have several health benefits too. Since it’s the holiday season, it is also time for the food fiesta. However, on days when you want something exotic yet filling and not too spicy, here are three recipes with button mushrooms that you can try.
Mushroom Galouti Kebabs
Mushroom Galouti Kebabs Shutterstock
Who said the melt-in-the-mouth kebabs can only be made with mutton or beef? Mushrooms are here to give them some serious competition!
Ingredients
- Button mushrooms: 200gm
- Roughly chopped onion: 1 medium
- Ginger and garlic paste: 1 tablespoon
- Green chillies: 2-3
- Lemon juice: 2 tablespoons
- Black pepper powder: 1 teaspoon
- Amchur powder: 1 teaspoon
- Biryani masala powder: 1 teaspoon
- Egg: 1
- All purpose flour: 1-2 tablespoons
- Salt: To taste
- Ghee
- Chaat masala
Recipe
- Clean the mushroom and pat them dry
- Add the mushrooms, onion, ginger and garlic paste, green chillies, lemon juice, black pepper powder, amchur powder, biryani masala powder and salt in a blender and blend until smooth
- Pour the mixture into a bowl and check the seasoning. Balance if needed. Now add the egg mix well
- Gradually incorporate the flour, ensuring the mixture isn’t too stiff or dry.
- Add ghee on a non-stick pan and heat well. Turn the flame low. Make medium sized galawati kebabs and flatten them a bit. Place them on the pan and cook on medium heat for 3-4 minutes on each side. Sprinkle some chaat masala and serve hot
Stuffed Mushrooms
This recipe is a sure-shot party pleaser. Don’t miss giving it a try.
Ingredients
- Button mushrooms: 200gm
- Paneer: 100gm
- Cream cheese: 1 medium
- Finely chopped spring onion: 2 tablespoons
- Grated galangal: 1 tablespoon
- Roasted black pepper paste: 2 teaspoons
- Lemon juice: 1 tablespoons
- Lemon zest: ½ teaspoon
- Cherry tomatoes: 100gm
- Salt: To taste
- Butter: 5-6 tablespoons
Recipe
- Clean the mushrooms and pat them dry. Carefully remove the stems and scoop out the insides. Roughly chop the stems and scooped portions, then set aside
- Heat a non-stick frying pan and melt 2-3 tablespoons of butter. Add the chopped mushroom stems and insides, sprinkle with a little salt, and stir-fry for 3-4 minutes
- Allow it to cool down and then make a fine paste in a blender
- In the same pan, toss cherry tomatoes with some salt and keep aside
- In a mixing bowl, combine the mushroom paste, cream cheese, spring onion, galangal, black pepper paste, lemon juice, and lemon zest. Grate the paneer into the mixture and mix well. Check the seasoning and add salt if required
- Melt the remaining butter in the pan. Add the scooped-out mushroom caps and saute with a pinch of salt for 3-4 minutes
- Fill each mushroom cap with small scoops of the paneer and cream cheese mixture. Top with the sautéed cherry tomatoes
- Serve hot and enjoy!
A healthy recipe that’s perfect for simple but tasty brunches, lunches or dinners.
Ingredients
- Button mushrooms: 200gm
- Thin strips of bell peppers of various colours: 1 medium cup
- Thin strips of carrot: 1 small bowl
- Finely chopped onion: 1 large
- Cherry tomatoes: 100gm
- Black pepper powder: 1 tablespoon
- Lemon juice: 1 tablespoon
- Salt: To taste
- Olive oil: 1 tablespoon
- Garlic pods: 5-6 pieces
Recipe
- Clean the mushrooms and cut into halves
- Heat olive oil in a non-stick pan. Add the crushed garlic and saute until golden and aromatic
- Add all the vegetables to the pan and toss with a pinch of salt. Cook for 3-4 minutes, stirring occasionally
- Add the black pepper powder and check the seasoning. Adjust if needed, and saute for another 2-3 minutes.
- Drizzle with lemon juice, give it a quick toss, and serve hot
Tip:
- You can add any other seasonal vegetable of your choice
- Shiitake mushrooms can be used as a substitute for button mushrooms in this recipe