Three Delicious Mushroom Recipes: From Mild Flavors to Spicy Mushroom Pasanda

Mushrooms are not only good in taste but their nutritional value is also very high. Most people make mushrooms at home as a gravy with peas. Here are 3 types of recipes for you, from less spices to spicy mushroom pasanda.

Ingredients: • Button mushrooms: 400 grams • Potatoes: 1 • Oil: 1 teaspoon Tomatoes: 2 • Turmeric powder: 1/2 teaspoon • Salt: according to taste • Coriander leaves: for garnishing For mustard paste: • Mustard: 1 1/2 teaspoon • Cumin: 1 teaspoon • Whole coriander: 5 teaspoons • Dried red chillies: 5

Method: Wash the mushrooms thoroughly and cut them from the middle. Peel the potatoes and cut them into small pieces and keep them in water. To make mustard paste, put all the ingredients in the grinder. Add some water to it and grind it finely. Now to make this Odisha recipe, heat two spoons of oil in a pan. Add potato pieces in the pan and cook it on medium flame. When the potatoes are cooked, take them out of the pan. Add tomatoes in the same pan and cook for two-three minutes. Now add mushroom pieces in the pan and mix. Cook mushrooms and tomatoes for seven to eight minutes. When the mushrooms are half cooked, add potatoes to the pan as well. Add turmeric powder and mix all the ingredients well and cook for about two to three minutes. After this, add mustard paste to the pan and mix well. Add salt as per taste and fry all the ingredients with spices for three to four minutes. Add water as per the thickness of the gravy you want. Cook the gravy on medium flame. When it starts boiling, reduce the flame and let the gravy boil for five to seven minutes. Garnish with coriander leaves and serve.

Mushroom 65

Ingredients: • Mushrooms: 300 grams • Corn flour: 2 teaspoons • Refined flour: 2 teaspoons • Black pepper powder: 1/2 teaspoon • Tandoori masala: 2 teaspoons • Grated ginger: 1 piece • Grated garlic: 4 • Curry leaves: 10 • Chilli chopped from the middle: 2 • Finely chopped coriander leaves: 2 teaspoons • Salt: According to taste • Oil: As required

Method: Wash the mushrooms thoroughly and wipe them dry with a clean cloth. Cut them into two pieces from the middle. Mix corn flour, refined flour and salt in a large vessel. Prepare a thick batter by adding water little by little. Add mushroom pieces to this batter and mix. Heat oil in a pan and fry mushrooms in small quantities in hot oil till they become crispy. Heat one teaspoon oil in another pan. On medium flame, add ginger, garlic, green chillies and curry leaves and cook for a few minutes. Now add the fried mushrooms to the pan. Add black pepper powder and tandoori masala and mix. Adjust the salt and spices. Cook the mushrooms for some more time so that the spices get absorbed well. Add coriander leaves and mix. Turn off the gas. Take out the mushrooms 65 in a plate and serve with your favorite chutney.

Mushroom Pasanda

Ingredients: • Button mushroom: 500 gm • Chopped onion: 2 • Chopped tomato: 300 gm • Almonds: 20 • Chopped garlic: 6 cloves • Chopped ginger: 1 piece • Chopped chilies: 2 • Cumin seeds: 1 tsp • Cinnamon: 1 piece • Bay leaf: 1 • Whole black pepper: 6 • Turmeric powder: 1/2 tsp • Coriander powder: 1 tsp • Kashmiri red chili powder: 1 tsp • Garam masala powder: 1 tsp • Kasuri methi: 1 tsp • Sugar: 1 tsp • Cream: 1/4 cup • Saffron: a pinch • Milk: 3 tsp • Butter: 1 tsp • Oil: 3 tsp • Salt: as per taste • Water: as per requirement

Method: Wash the mushrooms thoroughly and cut them into two pieces. Soak the almonds in hot water for half an hour. Peel them and cut them into small pieces. Heat the milk lightly and soak the saffron in it. Heat oil in a pan and add ginger, garlic and onion to it. Cook till the onion becomes soft. Now add tomatoes, almonds and green chillies in the pan. When the tomatoes melt completely, turn off the gas and let the mixture cool down completely. When the mixture cools down, put it in the grinder and prepare the puree. Heat butter in a pan and add mushrooms to it and cook on high flame for six to seven minutes. On heating, mushrooms start releasing water. When the water of the mushrooms dries up completely, take them out of the pan. Heat one teaspoon of oil in the same pan and add cumin seeds, cinnamon, bay leaves and black pepper to it. Cook for a few seconds. Now add tomato-onion puree to the pan and mix. Fry the spices for three to four minutes and then add turmeric, red chili powder and coriander powder to the pan and mix. Cook the gravy for four to five minutes. Now add mushrooms, salt as per taste and three-fourth cup hot water to the pan. Mix all the ingredients well and let it boil. After boiling, reduce the flame and cook for five to seven minutes. Add sugar, garam masala powder, kasuri methi and saffron milk to the gravy and mix. Cook for three to four more minutes. Adjust salt and spices and serve hot with naan or parantha.