mushroomrecipes – Recipes for the regular homecook

Mushroom Masala

This mushroom masala is a light and delicious curry that you can make in 30 minutes. A perfect accompaniment to hot rotis to fetch you a delicious and healthy vegan meal for lunch or dinner. Also makes for a delicious lunch box option for office or kids. It also happens to be vegan.

If you love mushrooms, you must try this vegan mushroom masala. The ingredients are simple and easily accessible in any Indian kitchen, and the results are delicious. The base is a mix of tomatoes and onions that do not require any grinding. the gravy is also free of any cashews or other kind of nuts. I have cooked this vegan mushroom masala in cold pressed mustard oil as its healthier and packed with a lot of nutrients. You can also make it in ghee or any other oil of your choice.

Let’s take a look at the recipe:

Preparation time – 15 minutes

Cook time – 30 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

200 g button mushrooms, each cut in half
3 tbsp mustard oil (can be substituted with any oil of choice)
1/2 cup finely chopped onions
1/2 cup chopped tomatoes
2 cardamoms
1 half inch cinnamon stick
1 tsp cumin seeds
1 slit green chilli (add more if you like it hot)
1 tsp cumin powder
1 tsp coriander powder
1/4 tsp black pepper powder
1/2 tsp turmeric powder
Salt to taste
1/4 tsp garam masala
1/2 cup hot water
Fresh coriander leaves, finely chopped, for garnish [/ingredients]

[directions title=”Directions”]

Wash and clean the button mushrooms. Pat dry them with a paper towel so that there is no excess water in them. Cut each mushroom into half.
Heat mustard oil in a skillet or kadhai. Once the oil is hot and starts to smoke, lower the heat to minimum. Temper the oil with cardamom, cinnamon, cumin seeds and slit green chilli. Stir for 2-3 seconds.
Add the onions and stir till they turn translucent and start to brown. Keep the heat at medium.
Once the onions brown, add the fresh ginger and garlic paste. Stir till the raw aroma of the ginger and garlic completely fades.
Add the chopped tomatoes and cook on medium flame till the tomatoes start to melt.
Season with salt, turmeric powder, coriander powder, cumin powder and black pepper powder. Stir well on low heat.
Pour some water to ensure the spices don’t stick to the skillet.
Cover and let the onions and tomatoes cook on low flame for 5 minutes or till the oil starts to release from the sides.
Stir again and add the chopped mushrooms.
Coat the mushrooms well with the spice mix.
Fry on high heat for two to three minutes till the mushrooms are well coated with all the masala.
Pour hot water, stir and cover and cook for 5 minutes on low flame or till mushrooms are cooked.
Open the lid and stir once again. Season with some garam masala and turn flame off.
Garnish with chopped coriander leaves and give it one last mix.
Serve hot with ghee-laden rotis and salad. Enjoy! [/directions]

This vegan mushroom masala is perfect for a busy day. It tastes authentic and the flavours are just on point.

I hope you try out this easy and delicious recipe for yourself.If you do, let me know how it turned out for you.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!

Butter Garlic Mushroom

Are you a mushroom lover? If yes, this recipe is for you. I mean what can seriously go wrong with butter, garlic and mushroom, right? These heavenly ingredients make for an easy, fuss-free and drop dead delicious butter garlic mushroom recipe that is packed with so much flavour. This recipe is different from my viral creamy butter garlic mushrooms recipe as it involves a few Asian ingredients. These butter garlic mushrooms scream comfort, and are juicy and infused with punchy flavours.

The best thing that I like about this recipe (apart from the amazing flavour profile of course) is how easy it is. Such a simple recipe and such great flavours equals the kind of food we do in this blog. Each bite into the mushrooms will ooze out so much flavour. And the best part about cooking button mushrooms in their whole form is that it soaks up the juices and spices of the base really well. The result is a delicious sauce that penetrates every bit of that mushroom, making the entire eating experience a divine one.

Here’s a look at the recipe.

Preparation time – 15 minutes

Cook time – 20 minutes

Serves – 3

[ingredients title=”Ingredients”]

20 ml vegetable oil (any neutral oil like Sunflower/Canola etc.)
15 g butter
100 g finely chopped onions
80 g chopped spring onions
200 g whole button mushrooms, cleaned thoroughly and pat dried
15 g finely chopped garlic
3 g freshly crushed black pepper powder
Salt to taste
80 ml hot water
15 ml Schezwan sauce
8 g butter (for later)
Chopped spring onion greens, for garnish [/ingredients]

[directions title=”Directions”]

Heat a wok. Once it’s hot, add the oil and let it heat up well.
Add the butter along with the onions and spring onions and stir for a few seconds on medium to high heat. Add the butter after the oil to prevent it from burning.
Once the onions are brown and translucent, add the whole button mushrooms. Mix everything well together. Cook this on medium to high flame for 3-4 minutes.
Add the garlic and mix it with the rest of the ingredients. Let it cook till the raw aroma of the garlic fades completely (should take about a minute).
Season with salt and freshly ground black pepper powder. Mix well.
Pour the hot water and mix everything together to prevent it from sticking to the pan or burning.
Add the Schezwan sauce and butter and give it a last mix till all is well combined and you have a thick sauce for the mushrooms.
Turn off the flame once the mushrooms cook completely.
Garnish with spring onion greens. Serve hot with noodles or fried rice. [/directions]

I hope you try this delicious butter garlic mushrooms recipe soon.

If you have any doubts, comments, or feedback, please reach out to me in comments or my social media handles.

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Happy cooking!

Mushroom Pepper Fry

Mushroom Pepper Fry is a recipe that I keep going back to because of its simplicity and perfection when it comes to flavours. This mushroom pepper fry recipe uses just a handful of fresh ingredients and the results are phenomenal! You will get a hint of Kerala food as the spices and way of cooking is similar. And mopping these juicy mushrooms with some crispy dosa, appam or some malabar porottas will make a delicious vegetarian feast right at the comfort of your home.

This mushroom pepper fry is a vegan recipe. It tastes incredible. The deliciousness of this recipe has only one reason – the use of fresh spices. For instance, the black pepper powder and fennel powder that you use in this recipe has to be absolutely fresh. Take some seeds, slightly roast them on a pan and grind them as a part of your preparation. The only way to ensure a simple recipe tastes good is by ensuring you have the freshest and best quality ingredients possible. And this mushroom pepper fry calls for it.

Whoever has made this recipe has loved it. I posted the video two weeks ago on my YouTube channel and I got so many messages on my Instagram saying they loved the recipe, the ease of it and how good it tasted. This mushroom pepper fry is one of my favourite recipes and if you are a mushroom lover, you must try this spicy and desi version. I am sure you will fall in love with it.

Let’s take a look at the recipe:

Preparation time – 15 minutes

Cook time – 20 minutes

Serves – 2-3 people

[ingredients title=”Ingredients”]

200 g button mushrooms, each cut in half
3 tbsp mustard oil (can be substituted with any oil of choice)
1/2 tsp mustard seeds
1 dried red chilli
1 cup finely chopped onions
7-8 fresh curry leaves
1 tsp fresh garlic paste
1 tsp fresh ginger paste
1 tbsp freshly ground black pepper powder
1 tsp fennel powder
1/2 tsp cumin powder
Salt to taste
1 tbsp lime juice [/ingredients]

[directions title=”Directions”]

Wash and clean the button mushrooms. Pat dry them with a paper towel so that there is no excess water in them. Cut each mushroom into half.
Dry roast some black pepper corns in a pan till they turn aromatic. Cool them down and grind them in a mortar pestle or a grinder. It’s essential that we use fresh black pepper powder in this recipe.
Follow the same procedure for the fennel and cumin powder. Dry roast fennel seeds and cumin seeds in a pan till they turn aromatic. Once cool, grind them into a powder.
Heat oil in a skillet or pan. Once the oil is hot, add some mustard seeds and allow them to splutter.
Temper with one dried red chilli.
Add the onions and stir till they turn translucent and start to brown. Add a few curry leaves.
Once the onions brown, add the fresh ginger and garlic paste. Stir till the raw aroma of the ginger and garlic completely fades.
Add the chopped mushrooms and let them sit on the pan for three minutes. This will help them brown evenly and not become soggy.
Stir the mushrooms with the rest of the spices till they start to shrink and change colour. Add more fresh curry leaves for flavour.
Season with freshly ground black pepper powder, fennel powder and salt.
Once the mushrooms are thoroughly cooked, add salt to taste.
Pour the lime juice and mix well. The lime juice will help deglaze the pan.
Serve hot with dosa, appam or malabar porotta. [/directions]

This mushroom pepper fry is perfect for a busy day. It tastes authentic and the flavours are just on point. The fresh fennel, black pepper and cumin powder just elevate the flavour quotient to a whole new level.

I hope you try out this easy and delicious mushroom pepper fry soon.If you do, let me know how it turned out for you.

If you have any questions, suggestions or feedback, please leave me a comment here. Or connect with me Instagram, Facebook or YouTube.

Happy cooking!