Kadai Mushroom |

Kadai Mushroom

Kadai Mushroom is flavorsome blend of mushrooms, capsicum and onion. Mushrooms is very healthy as it relief from high cholestrol levels, breast cancer, prostrate cancer and diabetes. It also helps in weight loss and increasing immunity.

It is a simple recipe and everyone will enjoy it, even those who are not so fond of mushrooms. Kadai Mushroom will add a variety to your get-together or party menu.

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves:4

Kadai Mushroom Ingredients

Kadai Mushroom Ingredients

Ingredients

  • 250 gms Mushroom (chopped)
  • 2 medium size onion (1 finely chopped and 1 cut in big chunks)
  • 1 medium size green capsicum (cut in cube size)
  • 1 cup Tomato puree
  • 4 Garlic pods (grated)
  • 2″ Ginger (grated)
  • 1/2 cup cream
  • 1/2 tsp cumin seeds
  • 9 to 10 cloves
  • 3 Black cardamom
  • 3 to 4 Bay leaves
  • 1 (2″) cinnamon
  • 1 tsp garam masala
  • 1 tbsp coriander powder
  • 1 tsp chilly powder
  • 1 tbsp turmeric powder
  • Salt to taste
  • 1 tbsp oil

Method

Heat oil in a pan and add cumin seeds, cloves, black cardamom, bay leaves, cinnamon and stir for few seconds.

Add grated garlic and ginger and stir it for few seconds.

Now add onion (finely chopped) and fry it until golden brown.

Add chilly powder, turmeric powder, coriander powder, salt and mix them well.

Now add tomto puree and mushroom, stir it and cook it until oil start seperating from it.

Add big chunks of onion, capsicum and cream and cook it for another 10 minutes.

Finally add garam masala and mix well.

Kadai Mushroom

Kadai Mushroom

Serving Instructions

Serve hot kadai mushroom with tandori roti or paratha.

Chicken Mushroom Rice |

Chicken mushroom rice recipe is different from other chicken recipes. It has goodness of chicken and richness of mushrooms. The basmati rice when cooked with chicken and mushroom, render a unique taste to the gourmets. You can eat this recipe with curry dishes. It is extremely tasty and healthy dish to relish. It can appear time taking but it worthwhile.

Prep time: 30 min
Cook time: 10 min
Serves: 2

Ingredients

  • ½ cup basmati rice
  • 1 medium sized onion (finely chopped)
  • 225 gm chicken breast meat (Finely chopped)
  • 3 gralic cloves (Finely chopped)
  • 2 whole red chilies
  • 80 gm bamboo shoots (Finely chopped)
  • 8 mushrooms
  • 2 tsp dried Shrimps
  • 1 tsp fish sauce
  • 2 tsp oil
  • Salt to taste
  • 20 bsail leaves (tulsi ki patti)

Method

Cook rice in a pan. Soak the Chinese black mushrooms for 30 minutes, drain and chop them. Heat oil in a wok. Add onions and garlic to fry till they turn golden brown. Stir it regularly. Add chilies and chicken now. Stir and fry it for two minutes. Put bamboo shoots, mushrooms, fish sauce, dried shrimps and salt and stir it well for next four minutes. Add cooked rice and basil. Stir it again and cook it for five minutes. The chicken mushroom rice recipe is ready to eat. Serve it hot with curry.

A creamy mushroom tartine recipe

The warmer weather is upon us in Southern California, and this has revived one of the fondest summer traditions of my childhood: being able to eat outside. Raised in Normandy with many, many days of grey and rain (admittedly accountable for the amazing grass and thus, very healthy cows producing amazing cream and cheeses), I grew up valuing and savoring every second of sunny and warmer days. Meals savored outside felt like a joyous celebration of the end of the dreary tunnel that winter in Northern France can be. It felt like a rebirth, like one could finally fill one’s lungs with a deep breath of fresh air. To sit down, feeling the sun on my back, listening to the sounds of the world out there, and eat a simple crudités salad, dipping bread in its vinaigrette… what a way to commune and connect with loved ones, with oneself, to slow down, take time.

To take our  time. The very opposite of losing or wasting time. For being in the moment is the best possible use of our time. Cooking, eating are golden opportunities for us, to reclaim time.

The other night, after a long day of cooking and preparations for Pablo’s birthday picnic, a day of people in a small kitchen, ovens going and stifling heat in the house, I suddenly felt the walls around me. I peered out the window to the garden, and just the thought of eating in the quiet dusk outside made me feel relieved, calm, like a sigh, an exhale. When we eat indoors, our meals are lovely, we take our time, we bond, we laugh and savor together, but everyday life is still there, around us, lurking. The cleaning, organizing that has yet to be done. The objects around us remind us of the past, sad or happy. Photos of lost ones. Gifts from the estranged. Images of past voyages. (Though this is the burden of adulthood, as young children do not (and cannot) project in this way. They are wired to be fully in the moment. There’s too much fascination in the present to bother about the rest. Yet.)

In contrast, when we eat outside, I glance at my herbs and strawberries in becoming, and I feel surrounded by the present and the future, by inner and outer growth and ripening. The descending light makes our other senses more attentive to the world around us: the smell of sundown, of the neighbors barbecuing; the song of the tireless mockingbird, of a firetruck in the distance, of an airplane going to a faraway land; the sensation of a passing evening breeze on the skin; the flavors on our plates.

I don’t know much about what the future holds, but I do know we shall be savoring most of our meals outside for the next few months (and cooking them outside too whenever possible).

So should the weather show some clemency wherever you live, I wish you many meaningful, mindful, delightful meals outside, precious celebrations of the timeless here and now.

I have become a big fan of “tartines” in the past few months, simple open-faced sandwiches. They are as scrumptious as easy to make, and ever so versatile. It is such fun to experiment with the ingredients and different combinations. It allows us to think with our palate. They make a lovely lunch, along with a salad. Children and grown-ups can eat with their fingers. And indeed with this one tartine I’m sharing today, all our fingers were thoroughly licked. Hope you enjoy!

And scroll down for our upcoming week’s menu… 🙂

Mushroom comté prosciutto tartine

Adapted from Petit Larousse des Recettes aux Légumes du Potager by Valérie Lhomme

Makes 4 tartines

Prep time: 15 minutes

Cook time: 15 minutes

Age for babies: 12 months and up, they will most likely eat the components of the tartine with their fingers, which is fine.

1 lb mushrooms

1 sprig of thyme

1 tbsp butter

1 tbsp coconut oil

2 tbsp crème fraîche (or heavy cream)

3.5 oz grated comté cheese (or pecorino, manchego, gruyere, any flavorful hard cheese or your liking)

4 thick slice of good country bread

4 slices of prosciutto (San Daniele is very good and not too salty)

4 pinches of nutmeg

Salt & pepper

Clean the mushrooms, cut off the tip of the foot, and slice. Wash the thyme and remove the leaves from the stem.

In a pan over high heat, melt the butter and coconut oil, and toss in the mushrooms. Cook over high heat for about 5 minutes, then add the thyme leaves, a pinch of salt and pepper, and continue cooking over medium heat for another five minutes.

Drain the mushrooms. In a bowl, whisk the crème fraîche and add in the mushrooms, gently stir to combine and set aside.

Preheat the oven at 450°F

Toast the bread slices lightly. Place a slice of prosciutto on top of each slice. Add some creamy mushrooms, some grated cheese, a pinch of nutmeg, and place in the oven for 5 minutes, until cheese is melted.

Mushroom risotto recipe

Yesterday coming home from a trip up North had to use some food that had been in the fridge for too long… Plus we wanted to eat something like pasta or rice or anyway not meaty. I had mushrooms and ricotta and some very sad looking onion. I thought hard and I decided to go with mushroom risotto.

Ingredients

  • 4 oz. of arborio rice per person
  • 1 cup of beef broth per person (broth from bullion cubes work fine too)
  • mushrooms (as many as you like)
  • onion
  • parmesan
  • ricotta (optional)
  • white wine
  • parsley (optional)

Directions

  1. I started out by sauteeing some onions and slicing some cremini mushrooms. I probably had about 1 lb of mushrooms. When the onion was soft and translucent I added in the sliced mushrooms and let them cook a bit. I also Added my beef bullion cube so that the mushrooms could flavor up nicely. After most of the water from the mushrooms had evaporated I added my rice and let it toast for a couple of minutes. I then added white wine and when it evaporated I started adding boiling water (I had already put in the bullion cube) one ladle at a time as usual.
  2. About halfway through cooking, I added in some diced Parmesan crusts I had. Although you normally add cheese right at the end, if you use cheese crust you need to give them a bit of time to soften up, so if you go with crust add them half way, if you do regular grated cheese add it at the end.
  3. When the rice was basically done I stirred in about 2 spoons of leftover ricotta and some parsley. The ricotta is totally optional, It gives the risotto additional creaminess, I just happened to have some leftovers.
  4. Serve up warm with extra parmesan and pepper for the diners to add.

Mushroom and turkey ham crepes

Now that we have bechamel and crepes down we can make some great savory first course or entrée using them both and whatever you have in the fridge.

This time I had mushrooms, turkey ham and cheese.

Mushroom and turkey ham crepes

Ingredients

  • 1 and 1/2 cup bechamel
  • 6 crepes
  • 9 slices turkey ham
  • mushrooms
  • beef broth
  • butter
  • parmesan
  • salt
  • pepper

Directions

  1. I started by preparing the crepes batter. While the dough was resting I started on the mushrooms. I sliced mushrooms and cooked them in a pan with oil and garlic and added a bit of beef broth so that the mushroom soften up and develop a nice wild flavor. I then prepared my bechamel according to the base recipe. At this point the crepe dough is usually ready to cook. I prepare 2 to 3 crepes per diner and when they are all cooked up I start assembling them. First I cover half the crepe with sliced turkey ham, then I add thinly sliced cheese over it. This time I used some Swedish cheese that taste something in between sharp cheddar and gouda. I top the cheese with mushrooms and I close the crepes by folding them in half and then in half again. Finally I arrange the crepes in an oven dish and cover them with the bechamel. I season with some ground black pepper and cover in grated parmesan and butter. Crepes should be cooked in the oven at 390F for about half an hour or until cheese is melted. You can broil them for the last 5 minutes to get a nice golden crust on top of your crepes.
  2. Looks rather impressive, doesn’t it? And you can prepare it in advance and warm it up last minute for your guests!