What You'll Need:
- 2 large portabella mushrooms, stems removed
- 1/4 cup balsamic vinaigrette
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup garlic herb spread
- 8 small slider rolls, split and toasted
- 8 tomato slices
- 8 red onion slices
What To Do:
- In a large resealable plastic bag, combine mushrooms and vinaigrette. Close bag and gently toss until evenly coated. Marinate 30 to 60 minutes. Remove mushrooms to a plate and season both sides with salt and pepper.
- Heat a grill pan over medium heat then coat with cooking spray.
- Place mushrooms on grill pan and cook 8 to 10 minutes, turning halfway through cooking, or until mushrooms are heated through.
- Remove from pan and drain on paper towels. Cut each mushroom into quarters.
- Spread garlic herb spread evenly on both sides of rolls. Top with mushrooms, tomato, and onion. Serve immediately.
کہاں اتنی سزائیں تھیں بھلا اس زندگانی میں
ہزاروں گھر ہوئے روشن جو میرا دل جلا محسنؔ
250 gms button mushroom
Salt for taste
1-2 Tbsp ghee, to shallow fry
1/2 Tbsp butter
For the shahi garam masala:
1-2 sticks cinnamon
1 Tbsp shahi zeera
1/2 Tbsp zeera
1 Tbsp pepper
10 gm dry ginger
1 piece brown cardamom
Javitri, a little bit
Pathar ke phool, little bit
1/2 Tbsp coriander seeds
2-3 cloves (laung)
3-4 green cardamom
Jaiphal (nutmeg) little bit
For the gravy:
1 Tbsp ghee
1 bay leaf
1/2 tsp cumin seeds
1 Tbsp ginger-garlic paste
2 Tbsp onion puree
3 green chilies, pounded with a pinch of salt
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp red chili powder
Salt for taste
Water, to de glaze pan
250 gm tomato puree
Sugar little bit
2 Tbsp cashew nut paste
1 1/2 Tbsp cream
For the mushrooms:
In a pan shallow fry ghee, button mushroom, salt and butter.
Transfer the shallow fried mushrooms into a bowl and keep aside.
For the shahi garam masala:
In a pan, dry all the ingredients for 2-3 minutes. Pound it finely in a mortar and pestle.
For the gravy:
In a pan saute ghee, bay leaf, cumin seeds, ginger-garlic paste and onion puree.
Add the smashed green chilly into the base.
In the base add turmeric powder, cumin seeds, coriander powder, red chilly powder and salt for taste. De-glaze them with little water.
In the base mixture add tomato puree and a little sugar to balance the acidity.
Then add one by one cashew nut paste, pounded garam masala, cream and half a lime.
Add shallow fried button mushroom into the base mixture.
Mix well the mushrooms and the base mixture. Let it simmer for a while.
And the shahi mushroom is ready to be served.
Creamy Mushroom Chicken
Chicken breasts (cubed) 2
Freshly ground pepper 1/2 tsp
Salt 1/4 tsp
Oil 1 tbsp
Chopped onion 1
Sliced mushrooms 1 cup
Chicken stock 1/4 cup
Cream 2 tbsp
Chopped greens of spring onions 2 tbsp
Season chicken with pepper and salt on both sides. Heat oil. Add the chicken and cook, until brown keep aside. Add onion to the pan and cook, stirring. Add mushrooms, stirring occasionally. Pour in chicken stock and cook until reduced by half. Stir in cream and greens of spring onion. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
Chilli Mushroom Recipe
- 400 gms button Mushroom
- 200 gms Capsicum
- 3 tbsp Cornflour
- 1 tsp Ginger paste
- 1 tbsp Garlic paste
- 2 medium size onions(chopped)
- A pinch of red food colour
- Salt to taste
- Oil as required
- 2 tbsp Tomato Sauce
- 2 tsp Soy sauce
- 12 tsp Chilli sauce
- 2 Green chillies(crushed)
- 1/2 tsp Black pepper powder
- 1 tbsp chopped Corrainder leaves
Steps / Method:
- Wash and cut the mushrooms into halves.
- In a bowl marinate the mushrooms with corn flour, salt, slt and crushed green chillies.
- Heat oil in pan and deep fry the marinated mushrooms and keep aside
- Cut the capsicum into strips.
- Again heat 2 tbsp oil in a pan add onion, capsicum, ginger paste, garlic paste and saute fro 3-4 min.
- Then put the fried mushrooms, little salt, tomato sauce, chilli sauce, soy sauce and mix well.
- Cook for 2-3 min in medium flame so that the juice enters the mushrooms.
- Then put the black pepper powder and chopped corrainder leaves into it and mix well.
- Serve hot with fried rice paratha , naan etc.
2 large Portobello mushroom caps
Tomato based pasta sauce
Black and white pepper
1) Preheat an oven to 190° Celcius. Line a baking tray with aluminum foil. Oil the foil so that the mushrooms won't stick while baking.
2) Carefully pop out the stems off the Portobello mushroom caps, so you're left with a nice, clean hollow. Then gently rinse the caps to remove all dirt, and pat them dry with a paper towel. Arrange the caps on the baking tray and season them with salt and pepper.
3) With a spoon, spread the pasta sauce onto the inside of the caps, so it's covering the entire base. Sprinkle some chilli flakes and black pepper onto the paste.
4) Crack an egg into a small bowl and gently slide it into a mushroom cap. Once you've got one egg in, crack a second egg and do the same. Do this one at a time so you can avoid spilling out any egg. Repeat the process with the second mushroom cap.
5) Dash some salt onto the eggs, then drizzle a little olive oil and some cream on top. Finish off with a generous helping of grated Parmesan on each mushroom cap.
6) Pop them into the preheated oven for about 15 - 20 minutes. Once they're done, take them out and sprinkle some chopped parsley for a little colour.
And that's it!
When choosing the Portobello mushrooms, be sure to go for the larger ones so they'll be able to hold two eggs at once. Pick the caps with slightly raised edges so the eggs won't spill. The smaller of the mushrooms I got had a slight dent on one end, and that caused quite a lot of egg white to spill out. Thankfully the yolk stayed intact! For the pasta sauce, I used a typical store bought tomato paste in a jar.
This works well as an appetizer or a main meal when served with bread. A deliciously juicy dish, with not a lot of effort.