Hot Mushroom Chettinadu

Ingredients :

3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
1/2 tsp tamarind paste
salt to taste
cilantro, minced, for garnish
For tempering
1 tbsp vegetable oil
1 tsp mustard seeds
5-6 fresh curry leaves
For spice mixture
1 tbsp split yellow peas (chana dal)
5-6 black peppercorns
2 dried red chillies

Method :

Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.
Heat oil in a skillet. Add the mustard seeds and curry leaves and stir around for a few seconds till the seeds pop.
Saute the mushrooms in the tempered oil. Season with salt.
When the mushrooms start sweating, add the spice mixture and saute for a couple of minutes on low-medium heat.
Add the tamarind paste (and a few tablespoons of water if the mixture starts sticking to the pan). Stir for a minute.
Garnish with cilantro.

Mushroom Chettinadu

Ingredients:

12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
¾-1 tsp Tamarind Paste
2 tbsp Coriander Leaves, finely chopped
Salt to taste
1 tbsp Channa Dal (Split Yellow Peas)
3-4 Dry Red Chillies, halved (Adjust acc to taste)
1 tsp Black Pepper Corns (Adjust acc to taste)
1 tsp Mustard Seeds
Few Curry Leaves
1 tsp Oil

Method:

Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.
Dry roast channa dal, dry red chillies and peppercorns in a skillet on a low-medium flame till dal turns golden brown (Approx 2 mins).
Cool and grind them to smooth powder and keep aside.
Meanwhile, heat oil in a pan and add mustard seeds.
When they start to pop and splutter, add curry leaves and sauté for few seconds.
Now mix in chopped mushrooms and sauté on medium heat.
When they start to sweat add salt to taste, ground spice powder and mix well.
Sauté gently on a medium flame for 1-2 minutes making sure that spice mixture doesn’t stick to bottom of the pan.
Add tamarind paste and sprinkle little water if necessary and mix well. Cook for another minute or so on medium flame sautéing in between.
Garnish with chopped coriander leaves and serve hot with Chapatti

Mushroom Sandwich

Ingredients:

• 4 Toasted buns

• 4 Portobello mushroom

• 2 Garlic flakes

• 4 Leaf lettuces

• 1/2 Cup vinegar

• Mozzarella cheese

• 1 tsp Pepper

• Salt to taste

Method:

•Chop the garlic flakes.
•Mix olive oil, chopped garlic, vinegar,pepper and salt.
•Marinate Mushrooms in this mixture for 2 hours.
•Grill the marinated mushrooms till they turn soft.
•Spread chesse slice on buns.
•Top with a mushroom and lettuce leaf.
•Top with another bun.
•Grilled Mushroom Sandwich is ready.

Mushroom Chilli

Ingredients:

• 400 gm Button Mushrooms

• 200 gm Capsicum

• 2 medium Onions

• 2 cm Ginger

• 6 flakes Garlic

• 4 tbsp Oil

• 1 tsp Chili Powder

• 2 tsp Dark Soya Sauce

• 2 tsp Vinegar

• 1 tbsp Corn Flour

• 1 cup Water

• Salt to taste

Method:

•Cut mushrooms into halves.
•Cut capsicums into halves, remove the seeds and cut into thin strips.
•Grind onion, ginger and garlic to a paste.
•Heat 4 tbsp of oil. Fry the ground paste.
•Add chili powder and ¼ cup water. Simmer till almost dry.
•Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
•Add Soya sauce and vinegar. Mix corn flour with water and add.
•Bring to a boil, simmer for 1 minute.
•Serve Chili Mushroom hot with noodles or fried rice.