MUSHROOM MASALA RECIPES
MUSHROOM MASALA EASY – PACHAKAM.COM
Mushroom Masala Easy is a great dish with spicy, aromatic and slightly tangy flavored gravy that goes well with rice and rotis. This is a delectable vegetarian curry dish in Indian Cuisine. The flavor packed smooth and aromatic gravy tastes like the restaurant style. This is one of the easiest dishes that can be prepared in a jiffy. Mushroom Masala Easy is unique and special with sliced mushrooms cooked with spicy ingredients that are readily available. Mushrooms release water and hence do not add too much water while cooking. Allow mushrooms to cook in its own juice. Mushrooms are nutritious, rich in vital nutrients required for body. The earthy flavored mushrooms are rich in antioxidants and hence aids in immunity. You can explore a well detailed recipe here that can be easily prepared at home.
Provided by SreejithNarayanan(pachakam com)
Total Time 30 minutes
Prep Time 30 minutes
Yield 4
Number Of Ingredients 10
Steps:
- For preparing the delicious dish, first wash mushrooms in warm water.
- Heat oil in a pan.
- Add ginger and garlic paste and stir till browned.
- Add chopped onions and stir, till onions are cooked.
- Add coriander powder, masala powder and stir, till the smell of masala powder comes out.
- Add one or two chopped tomatoes, chilly powder and stir well, till tomatoes blend well.
- Add mushrooms, cover the pan with a lid and cook on a low fame, till mushroom is cooked.
- :- Secret to cooking mushroom well is that you should not cook mushroom in water. Mushroom, itself has a lot of fluid which comes out when heated up. Hence it gets cooked in its own fluid.
- Add water and salt as required and stir the curry dish well, till everything blends.
- Garnish the tasty curry with coriander leaves.
- Serve Mushroom Masala Curry hot with rice or roti.
- *Get sliced mushrooms from any US grocery store.
MUSHROOMS MARSALA RECIPE - FOOD.COM
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Total Time 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, FatContent 10.1, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 292.3, CarbohydrateContent 1.3, FiberContent 0.1, SugarContent 0.2, ProteinContent 0.2
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