Cream of Mushroom Soup

Mushroom soup is easy to prepare and it is far better in taste than ready to make soups available in the market. Soup when served along with bread make it as a good meal. we prefer this simple meal in winter. I always make it a point to cook the mushroom the same day i buy. this way we can avoid the color change in mushrooms.

Mushroom Fried Rice

Today i prepared this Mushroom fried rice to pack for lunch. My son and hubby loves to take fried rice for lunch. even i find it easy to make. i also added vegetables along with mushroom, so that my son eats vegetables. Finding different variety rice to pack for lunch box is becoming difficult for me. hope to share more lunch box recipes here soon.

Mushroom Biryani

Mushroom, this is one veggie(?) which cooks so fast and yet you can make super yummy dishes with it. My cook makes this mushroom biryani. mostly on weekends, i ask her to make this mushroom biryani, which she makes super fast and perfect!

Onion Mushroom Quiche with Wheat Crust

Quiche is a baked dish of French Cuisine. It has a crust as the base and the filling made with milk, eggs and cheese is baked over the crust. This could be the introduction, that i can give you based on wiki. but my definition to it is, Quiche will taste like a Rich Egg Omelette. Yes The filling in the quiche normally has eggs, milk and cheese which gives the omelette taste. But this Onion Mushroom Quiche Tasted the best, with spring onions in it. the butter infused mushroom, onions and spring onions makes this Onion Mushroom quiche an Unbeatable One.

Quiche, somehow i got fascinated by the name and the way it looked. and it leaded me to try my hands on it six months back. but i made the pie crust with wheat flour, which came out crispier and without any guilt, we were able to eat the quiche. Last Weekend, i decided to prepare the Mushroom Quiche with All Purpose Flour/Maida, and it came out as per its law. very flaky and acted as a soft base to mushroom filling. But I like the Wheat Crust, which was crisp and nice. and so you see me blogging this quiche after 6 months.

Ingredients for the Wheat Crust:

Wheat Flour - 2 cup's + 2 tbsp(for dusting)
Cold Butter - 100 gms
Salt - a pinch
Baking Powder - 1/4 tsp
Ice water - 1/2 cup

How to Prepare the Crust/ Pie Shell?

Have Wheat flour in a wide bowl. Add salt and baking powder to the wheat flour and mix well. Slice the cold butter into thin slices. add to the wheat flour and mix well, so that all looks like Bread Crumbs. After that add chilled water and mix all the flour together to form a dough. Basic rule here is to not knead the dough too much, because kneading may reduce the gluten content in the dough. hence you wont get any flaky crust. After kneading them to a pilable dough, wrap the dough with a cling film and refrigerate for atleast 30min to 2 hrs. Just before baking the pie crust, remove them from fridge and let it sit at room temperature for 5-10 mins.

Pre-Heat the Oven at 180C. Roll the Crust Dough by dusting some flour. roll them out evenly. then line it over the Tart Pan. Leave enough heights for the shell, as it may shrink after baking. Trim the extra dough with a kitchen scissor. Line the Shell with a aluminium foil sheet. add uncooked rice or some Rajma or Chickpeas to give some weight over the shell, so that the crust dont raise, while baking and hence it gets evenly baked.

Bake the Pie crust for about 12-15 minutes at 250C in the bottom wrack of the oven. after baking the crust to golden colour, remove the foil sheet with the rice or some pulses carefully. let the pie shell rest in wire wrack.

Ingredients for the Filling:

Mushroom - 200 gms
Onions - 2
Spring Onions (Green Part) - 1 cup (chopped)

Butter - 2 tbsp
Pepper Powder - 1 tsp
Salt to taste

Eggs- 3
Milk - 1 cup
Cheese - 2 tbsp grated [Mozarella or Cheddar cheese]

* I added comparitively less cheese, but usually the recipe will call for atleast 1/4 of cheese.

How to Prepare the Filling?

Heat Butter in a Pan, add chopped onion and fry it. then add chopped mushroom and spring onions and saute them along. add salt to taste and pepper powder and give a mix. Reduce the flame and close the pan with its lid and let it rest in slow flame for about 5 minutes. This is to make the mushroom mix absorb the flavour of butter.

Beat the Eggs and add 1 cup of milk to it and mix well. also add cheese and give a mix.

Assembling the filling over the piw crust:

Take the Baked Pie crsut and layer it with the onion mushroom mix. then add milk+egg filling over the mushroom's. Now carefully transfer to the oven's middle wrack and bake the Quiche at 180C for about 40 mins.

After 40 minutes, insert a toothpick in the centre of the quiche and check whether it comes out clean, to know, its fully baked. if its not baked, bake it for another 5 minutes.

After baking, remove them from oven and let it rest for 5 mins and them remove the quiche from tha tart pan, to serve.

Mushroom Curry - For Rice

Preparing Mushroom is becoming breeze for me now-a-days. One day I Prepared this Mushroom Curry for Lunch. It was done so quickly and only after tasting it, I decided to shoot pictures at the Curry to blog here. It tastes that Great. I have added Curd to this curry, which really gives a different sour taste, also the masala's incorporate with the curd very well, than the usual tamarind.

Mushroom Curry

Prep Time: 10 mins 

Cooking Time: 20 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:


Mushroom - 100 gms (washed and wiped clean Mushrooms)
Big Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Oil - 2 tbsp's
Pattai / Cinnamon Stick - 1" inch size
Lavang / Cloves - 2
Sombu / Fennel - 1/4 tsp
Green Chilli - 1 (slitted vertically)
Ginger Garlic Paste - 1 and half tsp's
Turmeric Powder - 1/4 tsp
Chilly Powder / Kulambu Milagaai thool - 1 tbsp
Corriander Powder - 1 tbsp
Curd - 3 tbsp's

Method to Prepare Mushroom Curry:

First Wash the Mushrroms thoroughly. wipe them to clean and chop them.

Heat a Pan, Add & Heat Oil. add Cinnamon stick, Cloves and Sombu and fry them in medium flame. add slitted Green Chilli & Ginger Garlic Paste and fry them till the raw smell leaves.

Now add finely chopped Onion to the Pan and fry till it turns translucent. add finely chopped tomatoes and fry it along, till every ingredients in the pan mix with each other.

Add Salt, Turmeric Powder, Chilli Powder and Corriander powder to the pan and mix well with the ingredients. fry them all, till the oil leaves by sides of the pan.

Add the Chopped Mushroom and saute them along the masala's. the mushroom shrinks and leaves little water and gets cooked within 2 minutes.

After the Mushroom is cooked, add Curd to the Pan and mix well. Make Sure, the flame is set low, while adding Curd and even after adding Curd. Add a Cup of water to the Pan and mix well. check for salt and chilli powder. and let the Curry sit in low flame for about 3-4 minutes. and then remove from flame and Serve Hot with Rice.

 

This Mushroom Curry Goes well with Rice, Idli's and Dosa's. The Sourness of Curd, tastes different in this Curry and the mushooms blends well with the Masala's too.

Spicy Chettinaad Mushroom Masala

I have slowly started to buy and cook Mushroom's. This is the second time, i cooked with Mushroom, and its again the same Mushroom Curry. More than me, My hubby loved it. I did'nt have any idea, of how to prepare it, but some how i framed the recipe, while i cleaned the mushroom's and its here. I would say, this is a very simple recipe, even a beginner can try this .

Spicy Chettinaad Mushroom Masala Recipe

Prep Time: 15 mins 

Cooking Time: 10 mins  
Serves: 2
Recipe Cuisine: Indian
Recipe Type: Curry

Ingredients:

Mushroom's - 200gms
Red Onion - 1 ( of Medium size, Finely Chopped)
Tomatoes - 2 (Chopped)
Dry Red Chilli - 2
Pepper Powder - 1 tsp
Turmeric Powder - a pinch
Corriander Powder - 2 tsp
Curry Leaves - 5
Corriander Leaves Finely Chopped - 2 tsp
Mustard - 1/2 tsp
Saunf /Sombu - 1/4 tsp
Oil - 2 tbsp

Mince the following with your Spice Grinder:

Garlic - 5 pod's
Ginger - 1/2 inch size
Green Chilli - 1

How to Prepare:

1. Have Garlic, Ginger and Green Chilli in spice your Spice Grinder, mince them

and keep aside. do not make them into paste, by adding water. the taste differ's.

2. Wash the Mushroom's and Let them dry. You can also wipe them with a clean cloth.

3. Chop the Onion's and Tomatoe's finely.

4. Heat the Oil in a Kadaai / Pan. Add Mustard, when it pop's, add Saunf , tored

Red chilli's and the minced ginger-garlic-green chilli pieces. Saute them, till the

raw smell goes off.

5. Add Onion's and fry them. add tomatoe's and fry along with onion's.

6. Add Turmeric Powder, Salt, Corriander powder and Pepper Powder to the

onion, Tomato mix and mix them well.

7. Add the Mushroom's, and mix well with the masala. Mushroom's get cooked in 2-3

minutes. add Curry leaves and Leave the pan in slow flame, till the oil seperate's from

the masala. Garnish with Corriander Leaves.

It was so Spicy, with the spiciness of Red Chilli, Green Chilli and Pepper Powder. for me it was like a pickle. Try this, iam sure Spice Lover's will have no regret in trying it.

Now these Spicy Chettinaad Mushroom Masala moves to my RCI - Pondicherry Cuisine.

Yes you can send me even Chettinaad Special's. Tamil, Andhra, Kerala and Indo-French Recipe's. The above all come under this wonderfull RCI-Pondicherry Cuisine.