ADVERTISEMENT

Mushrooms are the ingredients for a whole bunch of tasteful and easy-to-cook dishes

Today is World Mushroom Day. Whether you are a mushroom lover or not, this is the perfect day to appreciate these unique and flavourful fungi!

Durri Bhalla Published 15.10.23, 05:35 AM
Mushroom and Cheese Bruschetta

Mushroom and Cheese Bruschetta Pictures: B Halder

Today is World Mushroom Day. Whether you are a mushroom lover or not, this is the perfect day to appreciate these unique and flavourful fungi! In fact, mushrooms have been around for millions of years. Ancient cultures believed that mushrooms had magical properties and used them in religious ceremonies. Today, people all over the world enjoy cooking with mushrooms as an ingredient in everything from pizza to pasta dishes. So try these mushroom recipes with friends and family. You can’t go wrong with these tried and tested recipes that are also very easy to make.

MUSHROOM AND CHEESE BRUSCHETTA

ADVERTISEMENT

INGREDIENTS

1 cheese slice

10-15 button mushrooms sliced very thinly

¼ cup plus 2tbsp butter softened

1tbsp finely chopped fresh parsley

1 ½tbsp finely chopped garlic

Salt to taste

1tbsp flour

¾ cup milk

Fresh peppercorns crushed according to taste

Fresh parsley for garnishing

METHOD

Pre-heat oven at 180°C.

Thickly slice the bruschetta.

Take ¼ cup butter in a bowl. Add parsley, 1tbsp garlic, a pinch of salt and red chilli flakes. Mix everything well.

Apply some of the mixture on one side of the bread slice.

Place them in the oven and bake for 5-6 minutes. Then remove.

To make the mushrooms, heat butter in a pan.

Add remaining garlic and saute for 1 minute.

Add the mushrooms and saute for 3-4 minutes.

Add flour and saute for 1 minute.

Add milk and mix well. Cook till the mixture thickens.

Add salt and pepper and mix well.

Add cheese and cook till the cheese melts. The mixture should not be runny. The consistency should be such that you can apply on the bread without it dripping.

Pile the mixture on top of the toast.

Garnish with parsley and serve hot.

CREAM OF MUSHROOM SOUP

INGREDIENTS (Serves four)

2tsp olive oilß

1tbsp unsalted butterß

2tbsp onion finely choppedß

2 cloves garlic finely choppedß

10 button mushrooms thinly slicedß

1tspß maida (flour)

3 cups vegetable stockß

½tsp pepper crushedß

Few thyme herbs (optional)ß

Salt to tasteß

½ cup creamß

METHOD

Heat oil and butter in a pot.ß

Add onions and garlic.ß

Saute for a minute.ß

Now add sliced mushrooms and saute for 4 minutes.ß

Now add flour and saute for 1 minute.ß

Now add the stock.ß

Add pepper and salt according to taste.ß

Let it boil for 5 minutes.

Transfer 1 cup mushroom plus stock into a blender (you can also puree the entire mixture).

Blend till smooth.

Transfer the blended puree back to the pan.

Add cream and simmer for a minute. (Do not boil as cream might curdle.)

Stir well to see that the soup turns into a creamy consistency.

Serve piping hot alongside a crusty bread or bread sticks.

MUSHROOM AND CHEESE OMELETTE

INGREDIENTS

4 eggs

10-12 button mushrooms or any of your choice

1tbsp fresh parsley chopped finely

¼ cup cheese grated

Salt and pepper according to taste

1tbsp butter

1tbsp oil

2tbsp milk

For the garlic spinach

1tbsp oil

1tbsp garlic chopped fine

1 cup fresh spinach

Salt according to taste

Pepper to taste

Cherry tomatoes, saute for a few seconds in a little bit of oil.

METHOD

Break eggs into a bowl.

Add milk, salt, pepper and parsley.

Whisk all the ingredients together. Whisking incorporates air so the omelette is fluffy.

Put the pan on moderate flame.

Add oil and butter. Once the butter melts add mushrooms.

Add salt and pepper and saute on high heat.

Now reduce heat and add the whisked eggs.

Give the eggs one nice stir. Scrape the sides.

Now put grated cheese over the omelette.

Now fold the omelette and just lift it up once. Then press the edges of the omelette.ß

The cheese may ooze out. But it does not matter.ß

Once the omelette is cooked, transfer it to a plate.ß

For sauteed spinach and seared cherry tomatoes

In a pan add oil and garlic and saute for a few seconds.ß

Add blanched and chopped spinach. Add salt and pepper according to taste and cook till all the water evaporates.ß

In another pan add oil and cherry tomatoes, a pinch of salt. Sear on high heat. Remove.ß

For the plating

Serve the omelette with spinach and cherry tomatoes. Enjoy with sourdough bread or a rustic country loaf.

MUSHROOM BOK CHOY STIR FRY

INGREDIENTS

#For the sauce

 2tbsp water

 2tbsp soy sauce

 1tbsp oyster sauce

 1tsp sugar

 ¼tsp black pepper

 ½tsp sesame oil

 For the slurry

 1tbsp cornstarch

 2tbsp water

 For the stir fry

 450g bok choy (cut the green leaves from the white core. Then chop the leaves into large size bites. Cut the core into 4 length-wise pieces)

 4 dried red chillies

 4 cloves garlic minced

 1 thumb-size ginger minced

 2 green onions sliced

 450g button mushrooms or mushrooms of your choice halved or quartered

METHOD

 Mix the sauce ingredients and keep aside in a small bowl.

 Add the slurry ingredients in a small bowl and keep aside after mixing it well.

 Heat ¼ cup water in a large skillet over medium heat until hot. When the water starts to boil add the bok choy and sprinkle a pinch of salt.

 Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy and cook for another 30 seconds till it is soft. Transfer the bok choy onto a big platter.

 Wipe the pan clean and put 2tbsp oil. Turn to high heat.

 Add the mushrooms. Sear for 1 minute without touching it.

 Now stirring occasionally, cook the mushrooms until they are brown and no juice is left.

 Move the mushrooms to one side of the pan. Pour remaining ½tbsp oil on the empty side. Add dried chillies, ginger, garlic and green onions. Stir few times till the red chillies darken.

 Now stir everything together.

 Pour the sauce. Stir and cook for 30 seconds.

 Now put the slurry and cook till the sauce thickens.

 Now add the bok choy and serve hot over steamed rice.

CHICKEN MUSHROOM PIE

INGREDIENTS

 4 chicken breasts cut into bite-size pieces

 4tbsp olive oil

 Salt and pepper to taste

 4 spring onions chopped (not very fine)

 2 bay leaves (which will be discarded after the cooking)

 1/4 nutmeg grated

 1tsp fresh thyme (or the dried ones)

 200g sliced mushrooms

 ¾ cup heavy cream

 1tbsp heaped flour (maida)

 1tbsp heaped mustard sauce

 300ml chicken stock

 1 egg whisked for egg wash

 Puff pastry

METHOD

 In a pan heat oil.

 Put the chicken and sear it.

 Sprinkle salt and pepper and a knob of butter.

 Add spring onions, bay leaves, nutmeg and thyme.

 Now add mushrooms and cream.

 Now add flour, mustard and stock.

 Mix well.

 Turn the flame to low and let cook till it becomes slightly thick. It should not be too runny. Check for seasoning.

 Transfer to a pie dish or any baking dish you have.

 Roll out the puff pastry and cover the pie dish. Seal the edges well. Tuck it into the pie dish.

 Brush the pastry with the egg.

 Bake in a pre-heated oven at 200°C for 15 to 20 minutes or until the pastry turns golden brown.

CREAMY SHRIMP AND MUSHROOM ALFREDO PASTA

INGREDIENTS

 10 button mushrooms sliced

 5 cloves of garlic minced

 1tbsp butter

 1tbsp olive oil

 1 onion finely chopped

 2 cups heavy cream

 10 prawns or more if you want

 200g spaghetti

 Salt and pepper to taste

 ½ cup of Parmesan cheese

 Parsley for garnishing

 ½ cup milk in case you want more sauce in the pasta

 1/3 cup of white wine (I used Chardonnay). This is optional

METHOD

 In boiling water add some salt and the pasta. Cook till al dente. It will take about 9 minutes.

 In a pan heat butter and olive oil. Then add the onions and sauté till light golden. Then add mushrooms and garlic and sauté for 2-3 minutes.

 Now add white wine. Cook that down till the liquid has mostly evaporated.

 Now add cream. Mix well. At this point do not boil but simmer, otherwise the cream will curdle.

 Now add the cooked prawns and the pasta. Mix well.

 Season with salt and pepper.

 Now put grated parmesan cheese. You can use any cheese of your choice.

 Add chopped parsley for garnishing.

 Little more cheese on top is always welcome.

 For the prawns

 Heat a skillet. Add a little butter. Add the prawns, a pinch of salt and pepper and a pinch of paprika.

 Saute for 3 minutes till it is cooked through.

 Enjoy with toasted garlic bread.

Note: In case it gets too dry or the sauce is not enough you can always add a little milk and heat through.

RELATED TOPICS

Follow us on:
ADVERTISEMENT