Archive for the ‘Mushroom’ Tag

Tirali Mushroom Stroganoff   1 comment

Ever since I got a chance to try Russian Cuisine in Seattle with its distinct sour & spicy flavors, I wanted to make Stroganoff Sauce. Here is my take on the delicious brown sauce with mushrooms, yogurt, soy, tamarind, vinegar & paprika. I like it with Pasta but you can very well try it with wild rice. Tastes amazing and for a change does not involve any basil, tomato or cheese!

Serves 2

-:Ingredients:-

200-250 gm Al Dentè Tirali Pasta (Fusili works as well)
1 tsp Olive Oil
1 tsp Butter
1 tsp freshly chopped Cilantro (or ½ tsp Dried Cilantro)
½ tsp Pepper
½ tsp Chili Flakes
1 tsp Paprika
1 tsp Soy Sauce
1 tsp Tamarind Paste
1 tsp White Wine Vinegar (substitute with any other variety)
3-4 drops Tabasco Sauce  (or ½ tsp Chili Sauce)
1 cup Vegetable Stock
3 Tbsp Creamy Yogurt
A pinch Dry Mango Powder (Amchoor)
1 Clove (ground)
Salt to taste
—————————–
8-10 medium White or Crimini Mushrooms (sliced ¼” thick)
1 medium Onion (coarsely chopped)
2-3 cloves Garlic (minced)

-: Recipe :-

  1. In a nonstick pan, add Olive Oil and saute Garlic & Onion till they get translucent, for about 5 minutes.
  2. Meanwhile, boil the Pasta till it is Al Dentè, drain water and keep it aside till sauce is ready.
  3. Add Chili Flakes, Paprika & Pepper to the onions and stir for a minute to roast properly.
  4. Add Mushrooms, Butter & Salt and cook for about 5 minutes till mushrooms get soft.
  5. Add in Vegetable Stock, Soy Sauce, Tamarind Paste, Vinegar, Tabasco, Dry Mango Powder & ground Clove and bring to boil.
  6. Simmer the sauce until it thickens and then add yogurt after turning off the heat.
  7. Mix the pasta with sauce and sprinkle with Cilantro & Paprika for garnish.
  8. Enjoy the Ultimate Experience 🙂

Tirali Mushroom Stroganoff

Advertisements

Posted April 19, 2015 by Rahul in Recipes, Russian

Tagged with ,

Scrambled Egg Ziti in Tomato-Mint Sauce   3 comments

A Ziti Pasta creation with a simple tomato sauce, yet with a tangy twist. The flavours of mint, sage & basil combine wonderfully with Mushrooms & Tomatoes to create this delicious offering garnished with hearty parmesan and some sweetly sour raw mango. Scrambled Eggs in an adapted avatar give a chunky base to the pasta which is of course pleasingly delicious!

-:Ingredients:-
150-200 gm Al Dentè Ziti (Fusilli may also substitute)
1 tsp Olive Oil
1 tsp Extra Virgin Olive Oil
½ Tbsp Butter
2 tsp Tomato Ketchup
1 tsp Cheddar cheese (grated)
1 tsp Parmesan cheese (crumbled)
1 tsp Dried Basil
½ tsp Dried Oregano
½ tsp Dried Parsley
½ tsp Dried Sage
1 Tbsp chopped Fresh Mint (and a sprig for garnishing)
½ tsp Italian Seasoning
¾ tsp Pepper
½ tsp Paprika (Chilli Flakes)
¾ tsp Chilli Powder
¼ tsp Soya Sauce
¼ tsp Sugar
Salt to taste
—————————–
2-3 cloves Garlic (minced)
1 Egg
4-5 medium Tomatoes (peeled, quartered & roughly pureed)
5-6 medium Button Mushrooms (coarsley sliced)
1 tsp grated Raw Mango (for garnishing)

-: Recipe :-

  1. In a bowl whisk an egg with soya sauce, ¼ tsp each pepper & chilli power, parsley and salt to taste.
  2. In a nonstick pan, add Olive Oil and scramble the eggs in medium chunks till they become lightly golden brown. Keep aside in a bowl.
  3. In the same nonstick pan, add butter and saute Mushrooms, Sage & Garlic till lightly cooked. Add Mint & Basil and mix well with the mushrooms for a minute.
  4. Meanwhile, boil the Ziti Pasta till it is Al Dentè, drain water, toss with Extra Virgin Olive Oil, Paprika, ¼ tsp Pepper & Salt to Taste, and keep it aside till sauce is ready.
  5. In the pan, add the roughly pureed fresh tomatoes and ketchup. Keep the flame on high and stir till a boil comes. Turn the flame on medium and add Oregano, Salt, ¼ tsp Pepper, Sugar and ½ tsp Chilli Powder in the sauce and stir well.
  6. Cover the pan with a lid and keep the sauce on simmer for around 5 minutes until it thickens; Stir in Cheddar Cheese & Scrambeled Eggs and let them mix well in the sauce for a couple of minutes.
  7. Mix the Pasta in the Sauce and take it off flame in a serving bowl. Garnish with a crumble of raw mango, parmesan and italian seasoning.
  8. Drop a sprig of fresh mint for flourish and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • To easily peel off tomatoes and boil them quickly, first heat water to boiling levels. Take tomatoes and slit them in a cross hair fashion for about 1-2 cms from the bottom and add to the boiling water. Take out after about 12-15 secs and wash with cold water. Peel off, quarter & puree accordingly.
-: Pictures :-
P1070069

Posted July 5, 2013 by Rahul in Italian, Recipes

Tagged with , , , , , , ,

Lebanese Stir Fried Mushrooms with Szechuan Fried Rice   1 comment

A heavenly fusion of Middle East & Far East with its earthy & spicy flavors brings an unmatched satisfaction on a lazy Sunday Afternoon. An hour of time spent preparing this dish was totally worth it as mysterious flavors of kababs, chillies & a bevy of spices kept on lingering on taste buds for hours. Lebanese Spice Mix was a revelation to me as being close to Indian Spices it suits the palate wonderfully and gives an amazing aroma to the dish. Totally this was not an experimentation but an imaginative fusion of two fantastic dishes from two parts of the world with slight tweaks and spice enhancements to make a wonderful lunch!

-:Ingredients:-
Lebanese Spice Mix
½ tsp Black Peppercorns (Kali Mirch)
4 Cloves (Laung)
¼ tsp Nutmeg Powder (Jaiphal)
¼ tsp Fenugreek Seeds (Methi)
½ tsp Green Cardmom (Elaichi)
½ tsp Fennel Seeds (Saunf)
1 inch Cinnamon (Dalchini)
1 Star Anise (Substitute: ½ tsp each Fennel Seeds (Saunf) & Anise Seeds (Jeera))
 
Mash
1 Tbsp Butter
3 cloves Garlic (minced)
¼ tsp Pepper
¼ tsp Red Chilli Powder
Salt to Taste
1 large Potato (boiled & mashed)
 
Stir Fried Mushrooms
¼ cup Yoghurt
1 tsp Vinegar
1 Tbsp Olive Oil
½ tsp Ginger-Garlic Paste
1 Egg (beaten)
¼ tsp Garam Masala
1 tsp Lebanese Spice Mix
¼ tsp Pepper
¼ tsp Red Chilli Powder
1 tsp Italian Seasoning
Salt to Taste
1 Tbsp Parmesean Cheese (shredded)
1 tiny Carrot (grated)
1 small Green Chilli (grated)
200-250 gms Button Mushrooms (coarsely sliced vertically)
 
Szechuan Fried Rice
2 Tbsp Olive Oil
10-12 gms Szechuan Spice Mix (Ching’s Secret Spice)
1 tsp Dried Basil
1 tsp Fresh Mint (finely chopped)
1 small Onion (finely chopped)
¼ medium Capsicum (finely chopped)
1 medium Carrot (finely chopped)
5-10 French Beans (finely chopped)
1 Tbsp Green peas (boiled)
1 Tbsp Sweet Corn (boiled)
3 cups boiled Basmati Rice

-: Recipe :-

  1. Grind the ingrediants of the Lebanese Spice Mix into powder and store in air tight container.
  2. Mix yoghurt, vinegar, ginger-garlic paste, beaten egg, garam masala, lebanese spice mix, red chilli powder, salt & pepper to create a marinade.
  3. Clean the mushrooms thouroughly, slice, mix well with marinade and refrigerate for 15 minutes.
  4. Meanwhile, heat butter in a pan and saute garlic for few seconds.
  5. Add the potatoes, salt, red chilli powder & pepper and cook for 5 minutes while stirring continuously. Mash the mixture to a fine paste and set in form of thin circular disc (tikki).
  6. In a nonstick pan add olive oil. Stir fry the vegetables of Fried Rice along with Basil and Mint for 3-4 minutes.
  7. Add rice and mix well for 1-2 minutes. Add Szechuan Spice Mix and cook for another 2-3 minutes till rice gets done. Remove from heat and arrange around the mash tikki.
  8. In another nonstick pan heat olive oil and stir fry the marinaded mushrooms for 8-10 minutes.
  9. When mushrooms gets roasted well, set up the mixture on top of the mash tikki.
  10. Garnish with grated carrot, cheese, green chillies & Italian Seasoning and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Substitute Parmesean with Cheddar or Processed Cheese if the earlier is not available.
  • Store the remaining Lebanese Spice Mix for use in grilled vegetables and other delicious lebanese & mediterranean dishes.

Lebanese Stir Fried Mushrooms with Szechuan Fried RiceLebanese Stir Fried Mushrooms with Szechuan Fried Rice

Posted June 18, 2012 by Rahul in Chinese, Lebanese, Recipes

Tagged with , , , ,

Sautéed Mushroom & Sage Sandwich   1 comment

Sage is a very delicate spice from the Mediterranean region with a flavor which is slightly peppery with a musty mint characteristic. I tried to use it in combination with sautéed mushrooms and it came out really well. The story is that my cook was unaware of how to use mushrooms for breakfast, so I got my chance to create something new and this sandwich was actually wonderfully tasty and when had with a good English Breakfast Tea gave a feel good throughout the day!

-:Ingredients:-

1 Tbsp Butter
1 Tbsp Olive Oil
1 Tbsp Cheddar Cheese (shredded)
1 tsp Tomato Ketchup
1 tsp Dried Sage
½ tsp Garam Masala
½ tsp Chilli Powder
½ tsp Pepper
Salt to taste
—————————–
½ medium Onion (finely chopped)
1 tsp Green Chillies (finely chopped)
6-8 medium Mushrooms (cleaned, stemmed & chopped)
4 slices Wheat/Multi-Grain/Semolina Bread

-: Recipe :-

  1. Clean mushrooms thoroughly and soak after chopping in normal water for 2-3 minutes
  2. In a nonstick pan heat butter, add the Mushrooms and saute until water is evaporated.
  3. Take the mushrooms aside and heat olive oil in the pan. Add the onions & green chillies and saute till translucent.
  4. Add the sauteed mushrooms and cook for a minute till it mixes well.
  5. Add salt, pepper, sage, garam masala and chilli powder. Turn heat on medium and stir regularly for 2-4 minutes till properly cooked.
  6. Add tomato ketchup and mix well. Take the mixture of the heat.
  7. Toast Bread Slices a little and stuff the filling for 2 sandwiches with Cheddar garnishing.
  8. Toast further according to preference or grill in sandwich maker.
  9. Serve with tomato ketchup and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Always saute Mushrooms in butter as it lets it retain its natural flavour and enhance it. Olive oil or other oils might destroy the distinctive woody/foresty flavour of mushrooms.
  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts as well as the ease with which it melts and mingles with rest of the ingredients!
  • Multi-Grain/Semolina Bread is preferred for this dish for the extra crispiness and earthy flavour it provides which gels well with the foresty flavour of mushrooms.

-: Picture :-

Sautéed Mushroom & Sage Sandwich

Sautéed Mushroom & Sage Sandwich

Posted March 26, 2012 by Rahul in Continental, Recipes

Tagged with , , , ,

Cheesy Funghi-e-Pomodoro   4 comments

A beauty to savour and a delight to eat, this cheesy melt in the mouth dish looks and tastes no different than the regular gourmet italian fare!! I created this dish out of an intention to mingle mushrooms with aglio oilo and give it a texture and feel of the regular italian pizza which turned out pretty good, I believe 😉

-:Ingredients:-
2 Tbsp Olive Oil
2 Tbsp Cheddar Cheese (shredded)
1 tsp Dried Basil
1 tsp Dried Oregano & Parsley
½ tsp Paprika (Chilli Flakes)
½ tsp Pepper
Salt to taste
—————————–
4-5 cloves Garlic (minced)
1 medium Onion (finely chopped)
1 medium Tomato (finely chopped)
½ medium Capsicum (finely chopped)
200-250 gms Mushrooms (coarsely sliced vertically along with stem)

-: Recipe :-

  1. Clean mushrooms thouroughly and soak when sliced in normal water for 5 minutes
  2. In a nonstick pan add olive oil. Saute garlic and dried basil. After a minute, add onion and saute till translucent.
  3. Add the mushrooms and stir on high heat till water separates out.
  4. Add salt and pepper. Turn heat on medium and stir regularly till water dries out.
  5. Add tomatoes and capsicum and saute the mixture on high heat for a couple of minutes.
  6. Add half of the cheddar, oregano, parsley and paprika and saute well for a couple of minutes more till the cheese melts and mixes well.
  7. Garnish with the remaining cheddar and Enjoy the Ultimate Experience 🙂

-: Tips :-

  • Substitute Salt with Rock Salt for a more zangy taste as well as a healthier alternative.
  • Cheddar cheese is recommended for the distinctive aroma and flavour it imparts to this dish as well as the ease with which it melts and mingles with rest of the ingrediants!
  • It can be best enjoyed with Tortillas, Rice, or even on top of some toasted Garlic Bread smeared with Extra Virgin Olive Oil. You can even have it as an appetizing side-dish.

-: Pictures :-

Cheesy Funghi-e-Pomodoro 1

Cheesy Funghi-e-Pomodoro 2

Posted August 18, 2011 by Rahul in Italian, Recipes

Tagged with , , ,

%d bloggers like this: