1-in-3 Mushrooms
Its been a while since I devoted my time to 1-in-3 series. This time I chose an ingredient that you either totally love or dislike completely. I hope with these three recipes of mine will help people from Hate it camp move to Love it side.
Mushrooms are fruited body of fungi that contain spores, which act like seeds. They contain no chlorophyll, but they obtain their nutrition from breaking down and eating dead plants. The fungi stores these nutrients, and when conditions are right, they start to fruit – produce mushrooms.
If I had known this before trying them out for the first time, I wouldn’t have had ventured at all. Eating fungus does not sound that appetizing. But am glad that I did. The first mushroom dish I tasted should also be a reason for my liking – Mushroom Tikka Masala. Who wouldn’t love that?
There are umpteen number of mushrooms in the market, the common being the button mushrooms. But mushrooms which were wild are now being cultivated, meaning, we can get them in our local market at much lower cost. Mushrooms taste earthy, but each type has a distinct flavour. So play with them till you find those that suit your palette and the recipe on hand. Some types that I have tried are white, crimini, shiitake, portabella, oyster, chanterelle and porcini mushrooms. Follow the links for buying and storing tips.
The first of 1-in-3 is Mushroom masala. If you are trying mushrooms for the first time, then this is a good start. Because, the spices work perfectly together, downplaying the meatiness, which some people tend to dislike. Mushroom masala and Mushroom Chettinad are two of my most favourite mushroom recipes.
Ingredients
Onion – 1, big, sliced
Tomatoes – 2, sliced
Ginger – 1 inch, chopped fine
Garlic – 3 cloves, chopped fine
Green chillies – 2
Cumin seeds – ½ tsp
Cream – 2 tbsp
Sesame seed paste (tahini) or cashew butter – 2 tbsp
Red chilli powder – 1 tsp
Cumin powder – ½ tsp
Garam masala powder – ½ tsp
Oil/butter – 2 tsp
Salt
Cilantro
Method
In a skillet, heat oil and/or butter, splutter cumin seeds and sauté mushroom slices until they start to brown. Add sliced onions, green chillies and sauté until onions are limp. Now add tomatoes, ginger, garlic, cumin powder, garam masala powder and salt. Cook on low flame till tomatoes are cooked, sprinkling water if necessary. Mix cream and tahini and heat through. Switch off the flame and serve curry garnished with cilantro.
If you don’t have tahini or cashew butter on hand, roast sesame seeds or cashew nuts, per your preference, soak in warm water for 5 minutes and grind to a fine paste.
Manisha of Indian Food Rocks has given me Thoughtful Blogger Award. I am not sure whether I deserve this, being only 4 months old in the blogosphere. But I would like to extend my heartfelt appreciation for thinking about me for this award. Thank you, Manisha!
