KADHAI MUSHROOM
Kadai Mushroom is a flavorful and aromatic dish from Indian cuisine, made with fresh mushrooms cooked in a spicy tomato-based gravy. It is traditionally prepared in a kadai (wok) and is best paired with naan, roti, or steamed rice. Here's a simple recipe to try at home.
Ingredients
For the Spice Mix
- 1 tsp coriander seeds.
- 1 tsp cumin seeds.
- 2 dried red chilies.
For the Curry
- 200g button mushrooms, cleaned and sliced
- 2 tbsp oil or ghee
- 1 medium onion, finely chopped
- 1 large tomato, pureed
- 1 medium green bell pepper, chopped
- 1 tsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tsp red chili powder
- ½ tsp garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Prepare the Spice Mix
- Dry roast coriander seeds, cumin seeds, and red chilies until aromatic.
- Grind them into a coarse powder and set aside.
Sauté the Mushrooms
- Heat 1 tbsp oil in a kadai and sauté the sliced mushrooms for 3-4 minutes until slightly golden. Remove and set aside.
Cook the Base
- In the same kadai, add 1 tbsp oil and sauté onions until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
Add Spices and Tomato Puree
- Stir in turmeric, red chili powder, and the ground spice mix.
- Add the tomato puree and cook until the oil separates.
Combine Ingredients
- Add the sautéed mushrooms and bell peppers. Mix well.
- Pour ¼ cup of water, cover, and let it simmer for 5-7 minutes.
Finish with Garam Masala
- Sprinkle garam masala and adjust salt. Stir and cook for another minute.
Garnish and Serve
- Garnish with fresh coriander leaves and serve hot.
Enjoy your homemade Kadai Mushroom with Indian breads or rice!
Fried Mushroom
Fried mushrooms are a savory dish made by pan-frying or deep-frying edible mushrooms, usually after coating them in breadcrumbs, batter, or garlic butter. Popular varieties like button, portobello, or oyster mushrooms are frequently served as appetizers with ranch dressing, barbecue sauce, or garlic
INGREDIENTS
- 300g (9oz.) chestnut or cup mushrooms, cleaned
- 2 tbsp. unsalted butter
- 2 tbsp. groundnut oil
- salt and black pepper
- a bunch of parsley leaves or wild garlic (when seasonal), chopped
METHOD
1. Slice the mushrooms quite thinly, about ½ cm (¼ in).
2. Heat up oil and butter in a very large cast iron or heavy frying pan over high heat.
3. When it’s foaming, add the mushrooms. Fry them, stirring or tossing over high heat until they release moisture and start to absorb it back, about 10 minutes (depending how crowded they are in the pan). When they start to colour, turn the heat down to medium and season them generously with salt and black pepper.
Mushroom sauce
Mushroom sauce is the multicultural, interracial, gender-neutral, polylingual specimen in the condiments world. It is universal and universally liked.
INGREDIENTS
- 10g (1 tbsp.) dried porcini mushrooms
- 500ml (2 cups) boiling water
- 200g (7 oz.) cup mushrooms
- 1 tbsp. butter
- salt and black pepper
- 120ml (½ cup) dry white wine (optional)
- 1 tsp flour
- a pinch of dried ground thyme
- 2 tbsp. chopped parsley
- 2 tbsp. double cream
METHOD
1. Place the dried porcini mushrooms in a bowl and pour over boiling water. Leave to soak and cool to room temperature.2. When cool, drain the porcini reserving the soaking liquid and chop finely. Chop up the cup mushrooms.
3. Melt the butter in a medium saucepan. Add the porcini and the cup mushrooms, season with salt and pepper, cover and cook for about 5 minutes.
4. Pour in the soaking liquid in 2 or 3 additions. Continue cooking over high heat to reduce the liquid. Add the wine, if using, and cook down to boil off the alcohol.5. Mix the flour with a little water into slurry; stir it into the sauce and turn down the heat. Add the thyme, parsley and stir in the cream.
6. Check for seasoning and for thickness: add some water or cook the sauce down so it thickens, whichever necessary.
Mushroom ragu
Creamy mushroom ragu is the vegetarian equivalent of the Bolognese sauce for pasta: smooth, rich in flavour and yet meatless.
INGREDIENTS
- 2 large echallion shallots, finely diced
- 2 garlic cloves, peeled and finely chopped
- 2 sprigs of thyme
- 25g (2 tbsp) unsalted butter
- 1 bay leaf
- 2-3 tbsp vegetable oil
- 450g (1 pound) mixed mushrooms: shiitake, chestnut, wild, exotic or cup
- 60ml (¼ cup) sweet dessert wine, like vin santo or madeira
- 2 tbsp tomato ketchup
- 1 tsp tomato puree
- 2 tbsp dark soy sauce
- 60ml (¼ cup) double cream
- a squeeze of lemon
- salt and black pepper
- 1 tbsp finely chopped parsley
METHOD
1. Peel and finely dice the shallots and the garlic. Strip the leaves off the thyme.
2. Melt the butter in a large skillet or a frying pan over medium heat. Add the shallots, garlic, thyme and bay leaf. Cook until softened, for about 10 minutes.
3. Chop the mushrooms roughly. Brown them in batches, in a separate pan in hot oil, then add to the shallots.
4. Add the wine and cook it down to reduce; it will only take a minute or two. Add the ketchup, tomato puree, soy sauce and cook a little longer if there’s much liquid in the mushrooms.
5. Add the cream and cook for 5 minutes over low heat. Squeeze in some lemon juice, season to taste with salt and pepper and sprinkle with parsley before serving.
Fish with mushroom gratin
White fish fillets baked in a buttery mushroom sauce, sprinkled with breadcrumbs and parsley, aka fluke au gratin from New York Times Cooking section. The recipe is old, and it’s French – both making it rather exquisitely elegant.
INGREDIENTS
- 300g (10 oz.) skinless haddock, cod, halibut, turbot or brill fillets
- 1 small shallot
- 1 garlic clove
- 100g (1 cup) button mushrooms
- ½ small bunch of parsley
- ½ small bunch of dill
- 60g (4 tbsp) cold unsalted butter, plus more for the dish
- 60ml (¼ cup) plus 2 tbsp white wine
- 1 tbsp white wine vinegar
- 1 tsp lemon juice
- sea salt and freshly ground black pepper
- 2 tbsp dried breadcrumbs
METHOD
1. Cut the fish into individual sized portions.
2. Peel and finely chop the shallot and garlic. Finely chop half the mushrooms (so you have about 2 tbsp of them) and thinly slice the rest. Finely chop the parsley leaves and the dill fronds; discard the stems.
3. Melt half the butter in a medium saucepan. When it’s foaming, add the chopped shallots, garlic, finely chopped mushrooms, most of the parsley reserving some for garnish, and dill. Cook for 2-3 minutes until it starts to colour.
4. Add the 60ml of wine, vinegar and lemon juice to the pan. Cook stirring for another 2-3 minutes until it’s reduced and thickened. Season with salt and pepper to taste.
5. Heat the oven to 220C/425F/gas 8.
6. Butter a gratin dish large enough to fit the fish spaciously. Spread half the mushroom mixture over the bottom, arrange the fish pieces over it and cover with the sliced mushrooms. Add the extra 2 tbsp of wine to the remaining mushroom mix and drizzle over fish. Sprinkle with breadcrumbs and dot with small blobs of the remaining butter.