• Thursday, December 18, 2014

Freedom in the air

FOOD-0-GRAM

Mushroom medley

By Rukhsara Osman

Stir fried oyster mushrooms
I find the texture and taste of oyster mushrooms best when used in Chinese or Thai cuisine. This quick and easy recipe will be for you when you have very little time in hand. By quick boiling the mushroom beforehand, it can lock the water so the mushroom won't get soggy during stir-frying. This also ensures that the mushroom is easier to cook later, resulting in firm and juicy textures.
Ingredients:
360 grams (13 ounces) oyster mushroom (though ends moved and torn to bite size)
1 tbsp vegetable oil
2 cloves garlic, chopped
½ tsp sugar
¼ tsp salt
2 tsp light soy sauce
1 tbsp sesame oil (optional)
 

Method:
Heat a pot of water to boiling point, add mushroom and heat for 20 seconds. Immediately remove mushroom by a colander and drain (you don't need to dry the mushroom).
Heat a non-sticky pan on medium high heat till hot, for about 1 minute. Add vegetable oil and heat for about 1 minute. Add garlic, stir till fragrant, in about 30 seconds. Add mushroom, give it a stir, then spread sugar on top. Keep stirring the mushroom for about a minute and half, till the edge turns slightly golden. Sprinkle salt and pour in soy sauce, quickly stir for another minute, till soy sauce is absorbed evenly. Stop heat and place mushroom into a plate. Drizzle the sesame oil, stir for 20 seconds and serve.

Button mushroom curry
Ingredients:
200g mushroom
1 capsicum, 2 onions
4 tomatoes,1 piece ginger
5-6 garlic cloves
2 green chillies, 1 tsp salt
½ tsp red chili powder
1 tsp coriander
¼ tsp turmeric powder
½ tsp garam masala powder
4 tbsp ghee
Method:
Cut mushrooms into slices and cut capsicum into cubes. Finely chop onions and tomatoes. Grind ginger, garlic and green chillies. Heat the ghee in a pan and fry onions in it until it turns pink. Then fry the ginger paste for a minute. Now, put tomatoes and fry until the ghee separates. Put salt, red chilli powder, coriander and turmeric powder. Now add mushrooms and simmer after adding ¼ cup water. Cook until mushrooms soften. Then cook capsicum in it for 2-3 minutes and remove it from the flame. Now sprinkle some garam masala. Serve hot.

Mushroom dopiaza
Mushroom dopiaza uses the onion in double the quantity, hence the name "dopiaza". This mushroom curry is tasty and can be made in a jiffy.
Ingredients:
500g mushroom (quartered)
1 tbsp oil
¼ tsp cumin seed
1 tsp ginger garlic paste
2 onions (chopped)
4 small onions (cut in halves)
2 tomatoes (chopped)
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp red chili powder
1 tsp lemon juice
1 tbsp coriander leaves
Salt to taste
Method:
Heat oil in a pan, add cumin seed and when it starts to splatter, add ginger–garlic paste and onion. Fry till the onions are translucent. Then add all the spices, coriander powder, turmeric powder and red chilli. Mix all the ingredients well and let it cook for a minute.
Add tomatoes and cook for 2 minutes, till the tomatoes are a little pulpy. Add the small onions and fry for 2-3 minutes, till the capsicum is a little soft. Now add the mushroom pieces along with some salt. Cover it with a lid and cook till done. Cook on low flame. When the mushrooms are cooked, add finely chopped coriander leaves and lime juice. Mix gently and serve.
Note: In case you do not have small onions then use ordinary onions. But remember to cut them in big pieces.

Mushroom with spinach and cream
Ingredients:
500g mushroom (quartered)
1 tbsp oil
¼ tsp cumin powder
1 tsp ginger-garlic paste
2 onions sliced
½ tsp coriander powder
¼ tsp turmeric powder
½ tsp red chili powder
 1 bunch spinach
¾ cups heavy cream
Salt to taste
Method:
Heat oil in a pan; add ginger-garlic paste and onion. Fry till the onions are translucent. Then add all the spices, coriander powder, turmeric powder, cumin powder and red chilli. Mix all the ingredients well and let it cook until the oil rises over to the top. Stir over medium heat so that the masalas do not burn. Add the mushrooms and mix with masala.
Wash the spinach well and put in the pan with the masala over medium heat.
Cover the pan and let the spinach steam for several minutes. As it will wilt and reduce in volume, add the salt. Add the heavy cream at this point and stir it in well. Keeping the heat to a medium high, bring it to a simmer.

Mushroom in red chilli sauce
Usually when my parents are out for their usual weekend parties, I like to make something delicious and watch TV. Once I happened to have only potatoes and mushrooms at home, along with the Italian sausage I bought from Bengal Meat, and this was what I came up with.
Ingredients:
8 red dried chilies (seeds removed of 4 only)
1 small white onion, chopped
2 garlic cloves
½ teaspoon ground cumin
2 cups chicken stock (preferably non-cube ones)
2 tbsp olive oil, divided
1–2 tbsp sugar
Salt and freshly ground black pepper
½ cup milk + mix with 1 tsp corn flour
2 tbsp fresh lime juice
4 Italian sausage (from Bengal Meat)
12 button mushrooms, quartered
1 tsp dried oregano
Method:
Place chillies in a small bowl and add boiling water to cover. Let it sit until softened, which will take about 15 minutes. Drain chillies. Purée chillies, onion, garlic, cumin, 2 cups stock, 1 tablespoon oil, and 1 tablespoon sugar in a blender until smooth, adding more broth by the tablespoonful to thin sauce as needed. It should be the consistency of whole milk. Season the chilli sauce with salt, pepper, and additional 1 tablespoon sugar, if needed. Cut the sausage length wise and take the meat out.
Heat the remaining 1 tablespoon oil in a large nonstick pan over medium heat. At this point, add the sausage meat and fry for 1 minute, then add the mushrooms. Fry for another 4 minutes.  
Note: You can add a finely chopped onion before adding the sausage meat if you like. It would give a slight sweetness to the meat.
Now add the chilli sauce and bring to a boil, reduce heat, and simmer, add the lime juice and dried oregano, stir occasionally for 5 minutes.  Whisk the milk and corn flour together and add to the pan. It will slightly thicken immediately. Stir it in thoroughly, and let it simmer for 2-3 minutes. Serve over a bed of creamy mashed potatoes. 

Published: 12:00 am Tuesday, September 02, 2014

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