Mutter Mushroom curry

1 Cup sliced mushrooms
1 Cup green peas
2 Green chillies
2 Garlic clove
1 Ginger piece
1 Onion, sliced
1 Tomato
1/4 cup chopped coriander leaves
1 tbsp Oil
1/4 Cup grated coconut
1 Cinnamon
Salt to taste



Grind coconut, chillies, ginger, garlic and cinnamon to a fine paste.Heat oil, and saute sliced onion until it turns translucent and golden brown. Add the paste.Add in tomato, peas, mushrooms & salt and cook it briefly.Add a cup of water and heat on a slow fire. Garnish with chopped coriander on the top & serve hot.

Mushroom Patties

100g Mushrooms
25g Peas
60g Potatoes
10g Oil
20g Onions
1 tsp Chili powder
Garam masala
1 tsp Lemon juice
1/2 tsp Grated ginger
Salt


Boil mushrooms, potatoes and peas.Peel off and mash the potatoes.Saute chopped ginger and onions in oil.Mix up mashed mushrooms, garam masala, lemon juice, peas, salt and chili powder.Transfer the mashed potatoes into cups. Stuff it with above mixture.Join the edges together and make them flat. Fry till it turns brown.Mushroom Patties are ready to serve.

Mushroom Biryani

2 lbs Mushroom
2 Onions
4 Cups Basmati rice
1 Lemon
3/4 Cups Oil and ghee
2 tsp Soya sauce
7 Cloves garlic
4 Green chillies
3 tsp Chopped ginger
3 Cinnamons
3 Cardamoms
3 Cloves
3 Tomatoes
1 1/2 tsp Chilly powder
3 tsp Coriander powder
Mint leaves
Salt to taste
Coriander Leaves

Soak rice for 1 hour.Trim mushrooms into big pieces.Cut onions, chillies and tomatoes.Grind cardamom, cloves, ginger, cinnamon, garlic into a paste.In a pressure Cooker, heat the oil and ghee, fry ground masala and the onion till it turns golden brown.Then add all other ingredients, mushrooms and stir for 10 minutes.Add 7 cups water and let it boil, add the soaked rice and stir till the rice level and the water level equals, pressure cook in low flame for 15 minutes.

Tomato Mushroom

1/2 lb Mushrooms, cut into pieces
1 finely chopped onion
1 Cup tomato puree
1 tbsp Garam masala
1/4 tsp Elaichi powder
1/4 tsp Turmeric powder
Salt to taste

In a frying pan with lid heat two tsp of oil.Add the chopped onions and saut? till they turns pink in color.Add tomato puree, turmeric powder and salt. And heat it for a few minutes and then add the mushrooms.For about 10 minutes, cover the frying pan.Before removing from the heat, add garam masala and stir well.Mix elaichi powder at the end.Garnished with coriander leaves.Serve hot

Mushroom Stir Fry

500 gms dehydrated mushrooms
3 Skinless chicken breasts
3 Carrots
1 Cup baby corn
1/4 Cup canola oil
1 Red bell pepper
1 Cup snow peas
1 Cup scallions
6 Cloves garlic, minced
8 Cups white rice cooked
1 tbsp fresh ginger, minced
2 tbsp soy sauce
3/4 Cup cashews, halved

Soak the dehydrated mushrooms in boiling water for 20 minutes.Heat 1/2 of the oil in a hot wok. Add chicken cubes; cook until it turns tender.Remove chicken and put it aside.Add rest of oil to wok. Add red bell peppers, carrots, bok choy, baby corn, snow peas, scallions, and dehydrated mushrooms (reserving liquid).Fry it for 3 - 4 minutes. Remove and reserve with chicken. Add the reserved liquid, cashews, ginger, garlic, sherry, and soy sauce. Cook for 2 minutes.Sauce should begin to thicken. Return vegetables and chicken to wok. Heat 1 minute longer. Serve atop white rice.