Mushroom Theeyal / Koon Theeyal

Ingredients

• Shallots- 15 
• Green Chilly- 3
• Sliced Mushroom- 250 gm
• Grated Coconut- 1 cup
• Red Chilly Powder - 1½ tsp
• Coriander Powder- 1½ tsp
• Turmeric Powder-¼ tsp
• Fenugreek Powder- a pinch
• Tamarind - A gooseberry sized ball
• Water - ½ cup

Preparation

1.Heat 1 tsp of oil in a pan, add grated coconut and saute till brown. Add chilly, fenugreek and coriander powder and stir for a few minutes.

2.Remove from fire and allow to cool. Grind it to a fine paste.

3.Soak tamarind in ¼ cup of warm water and take the extract from it.

4.Heat 1 tsp oil in a pan. Add sliced onions, green chilly and saute, till they turn golden brown colour.

5.Add sliced mushroom and saute again for 2 minutes. Add turmeric powder, salt and water and let it cook.

6.Add tamarind juice and allow to boil. Add coconut paste and let it boil for few minutes.
Remove from the fire and add curry leaves.

Mushroom Fry

Ingredients

• Mushroom - 200 gram
• Maida - 1/2 cup
• Corn flour - 1/4 cup
• Baking powder - 1/2 tsp
• Chilli powder - 1 tsp
• Garam masala - 1/2 tsp
• Bread crumbs - 1 cup
• Water
• Salt

Preparation

1. Mix all ingredients except bread crumbs and mushroom  in a bowl  to make a thick batter.

2. Dip the mushrooms into it and coat evenly. Roll the mushrooms in bread crumbs until coated thoroughly.

3. Heat oil in a pan and deep fry it until golden brown.

Mushroom Pepper Roast

Ingredients

• Button mushroom - 250 gms
• Onion - 2 
• Garlic  - 1 tbsp
• Ginger  - 1 tbsp
• Curry leaves - 1 sprig 
• Pepper,crushed - 1 tbsp

To marinate

• Chilli powder - 2 tsp
• Turmeric powder - 1/2 tsp
• Coriander powder - 2tsp
• Rice flour - 4 tsp
• Salt 

Preparation

1.Clean mushroom and cut into pieces. Marinate with chilli powder, turmeric powder, coriander powder, salt and rice flour. Keep this aside for 10 minutes.

2.Heat oil in a pan. Fry the marinated mushrooms. Keep this aside. To the remaining oil, add onion, garlic, ginger, curry leaves.

3.When onion turns brown in colour, add fried mushrooms and crushed pepper. Mix well. Switch off the stove. 

Mushroom Manchurian

 

Ingredients

•  Mushroom - 350 gm
•  Onion - 1
•  Spring onions - 1 small bunch (Separate whites and greens)
•  Garlic - 1 tbsp
•  Soya Sauce - 1 tbsp
•  Red Chilli Sauce - 1tbsp
•  Tomato Ketchup - 1tbsp
•  Vinegar - 1tbsp
•  Corn flour - 1tbsp

For the batter

•  Plain flour - ¼ cup
•  Corn flour - 2 tbsp
•  Garlic paste - 1 tsp
•  Ginger paste - 1 tsp
•  Green chilli paste - 1 tsp
•  Soya sauce - 1 tbsp
•  Onion - 1 tbsp
•  Salt to taste
•  Water as needed

Preparation

1. Wash and pat dry mushrooms. Cut the mushroom in halves.

2. Mix all ingredients with a little water and make batter. Batter should not be too thick or too runny. Mix all mushrooms with the batter and leave aside to marinade for 10-15 mins.

3. Heat the oil and deep fry all mushroom till lightly golden brown. Place all fried mushroom in a kitchen paper to absorb the access oil.

4. Heat 1 tablespoon oil in a pan. Add chopped spring onion whites and chopped onion. Cook for a minute on high heat. Keep stirring.

5. Add the chopped garlic. Cook for a minute on high heat. Keep stirring. Add all sauces, salt and vinegar. Mix well and cook for a minute.

6. Add the corn flour. Cook for 2-3 mins and keep stirring on medium heat.

7. Add all fried mushroom  and mix well until all sauces are coated on mushroom

8. Finally turn off the heat and garnish mushroom manchurian with chopped spring onion greens.

Mushroom Pasta

Ingredients

• Pasta - 1 cup
• Mushroom - 150 gms
• Capsicum - 1
• Onion - 1,finely chopped
• Garlic - 2 cloves, finely chopped
• All purpose flour/maida - 2 tbsp
• Milk - 1/2 cup
• Butter - 1 tbsp
• Salt and black pepper as required

Preparation

1.Heat enough water with salt & a few drops of olive oil till it begins to boil.

2.Add the pasta and cook the pasta till they are completely cooked. Once cooked, drain and keep them aside.

3.Rinse the mushrooms well in water, drain them. Trim the stalks and slice them. keep aside.

4.Chop the capsicum and keep aside. Peel and finely chop the onions and garlic.

5.Melt butter in a pan. add the garlic and saute for 1 minute on a low flame.

6.Add the chopped onions and saute till the onions become translucent.Add the sliced mushrooms and saute on a low to medium flame till the mushrooms have shrunk in size.

7.The mushrooms will release their juices initially and after continuous sauting, the juices will evaporate. After the liquids have evaporated and the mushrooms have cooked, add the chopped capsicum and saute for 4-5 mins on a low flame.

8.Add the 2 tbsp flour. Stir well and saute for 3-4 mins on a low flame. Add milk in a gentle stream to the pan and keep on stirring.

9.The flour will combine with the milk and you will see the sauce getting thickened slowly.Cook for about 2 minutes and add the pasta. Stir well and simmer for 1-2 minutes more.

10.Season with salt and pepper.

Mushroom / Koon Thoran

Ingredients 

• Mushroom – 250gm
• Onion – 1 / Shallots - 15
• Grated coconut –  1/2 cup
• Green chilies – 2, slit
• Ginger – 1/2 inch, chopped
• Garlic – 2, chopped
• Turmeric powder – 1/4 tsp
• Chilly powder – 1/2 tsp
• Coriander powder – 1/2 tsp
• Pepper powder – 1/4 tsp
• Garam masala powder – 1/2 tsp
• Curry leaves – 1 sprig
• Dry red chilies – 2

Preparation

1. Put the mushrooms in water and 1/2 tsp turmeric powder for about 10 minutes. Wash the mushroom well in 2-3 rounds of water. Chop them to small pieces.

2. Heat oil in a pan at medium heat. Splutter mustards and fry dry red chilies. Add the sliced  onions. Stir fry until they are lightly browned.

3.Bring down the heat and add the chopped mushroom pieces, ginger, garlic, green chilly, spice powders, grated coconut, salt and curry leaves.

4.Stir fry at medium heat until mushroom is done and water oozed out is completely evaporated. Mushroom will get cooked fast. Switch off.

Mushroom Cutlet

Ingredients

• Mushroom - 250 gm
• Onion finely chopped - 1 medium
• Garlic crushed - 3 cloves
• Ginger crushed - a 1 inch piece
• Green chili chopped -  2
• Garam masala - 1 tsp
• Chili powder - 1/4 tsp
• Curry leaves chopped - 1 sprig
• Potato boiled, peeled and mashed - 1 medium
• Egg - 1

Preparation

1.Bring to boil 3 cups of water in a cooking vessel and add mushrooms . Cook it covered for 2 minutes. Switch off flame and drain the mushrooms. Pat dry it with a kitchen towel .

2.Finely chop it using a knife or put in a food processor.

3.Heat oil in a pan and add chopped onions and fry it. Add crushed ginger, garlic and green chilies and fry for 3-4 minutes.

4.Add chopped mushrooms and saute till the water evaporates. Add chilly powder,garam masala , salt to taste and curry leaves and fry till it is well sauted. Switch off the flame and let it cool.

5.Add the mashed potato with the mushroom mix and combine it well using your hands. Make small balls with it , keep it in your palm , and give a gentle press to shape it into a thick circle.

6.Dip it in beaten egg, roll it in bread crumbs and deep fry in medium flame till it is golden and done.

Mushroom / Koon Roast

Ingredients 

• Mushroom – 250 g
• Fennel Seeds – ½ tsp
• Onion – 1 Large
• Tomato – 1
• Ginger  garlic paste – 2 tsp
• Red Chilli powder – ¾ tsp
• Turmeric powder – ½  tsp
• Coriander powder – 2 tsp
• Garam masala – ¾  tsp

Preparation

1.Peel the skin and put the mushroom into water with 1/2 tsp of turmeric powder for 10 minutes and wash it well. Slice mushroom into small pieces.

2.Heat oil in a pan and splutter fennel seeds. Add sliced onion and curry leaves. Cook with the pan covered and stir in between till onion turns  brown in color.

3.Add sliced tomato and sauté till it becomes soft and oil starts appearing on the sides of the pan.

4.Add ginger garlic paste and saute for a min. Add all masala, salt and sauté for a minute. Add mushroom and mix well so that the mushroom get coated with the masala.

6.Cook with the pan covered in medium flame till mushroom is cooked well. Serve hot.

Mushroom Masala

Ingredients 

• Mushroom – 1 cup
• Chilly Powder – 1 1/2 tsp
• Onion – 1
• Ginger/Garlic Paste – 1/2 tsp
• Coriander powder – 1/2 tsp
• Chicken Masala – 1/4 tsp
• Garam Masala – 1/4 tsp
• Turmeric Powder – 2 pinch
• Tomato – 1/2
• Green Chilly – 2
• Potato (slice it to very small pieces) – 1/2
• Pepper Powder – 1/2 tsp 

Preparation

1. Cut the Mushroom into bite size pieces. Keep it in water with salt and turmeric for 5 minutes.

2.Heat the oil in a pan. Splutter the mustard Seeds and add the the sliced onion into the hot oil, allow it to turn transparent colour.

3.Add the sliced green chillies, ginger garlic paste , tomato and saute it well for about 2 mins.

4.Add chilly powder, turmeric powder, coriander powder, chicken masala ,pepper powder, garam masala and allow it to cook well and a nice aroma comes out.

5.Add more oil if you feel its necessary and add salt to taste.

6.When the above masala is cooked well add the mushroom pieces and small potato pieces into the cooked masala allow it to fry along with the masala .

7.When the mushrooms are cooked well add chopped cilantro.