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Mushroom Masala Recipe

Updated on November 2, 2015
4.3 stars from 3 ratings of Mushroom masala

Mushrooms had been my favourite since many many years. Rich in proteins and a very low calorie food, it finds the top place in my cooking or restaurant order dish. In India their are not many dishes in which mushroom is used. Few of the famous mushroom recipes in India are Mushroom Masala (which we'll discuss here), mushroom mumtaz (cooked in cashew nut gravy), mushroom pulav (rice dish), Tandoori Mushroom (grilled version), Mutter Mushroom (cooked with peas), Mushroom do pyaza (cooked with capsicum and onion) to name a few.

Though mushroom is a vegetarian dish, but it is commonly known to be the meat of the vegetarian world. The most common form I.e. the button mushroom is one of the safest to eat as it is grown in controlled and sterilised environment. It is fleshy and is a macro-fungi. A number of mushroom species are poisonous and consuming them can be fatal. Hence, only the mushrooms that are known to be edible should be used for cooking and eating.

Source

Look at the colours !!!

Cook Time

Prep time: 15 min
Cook time: 30 min
Ready in: 45 min
Yields: 4

Ingredients

  • 200 gms Button mushroom, Chopped length wise
  • 1 tbsp Garlic, Finely chopped
  • 1 tsp Ginger, Finely chopped
  • 3 medium Onion, Finely sliced, very thin
  • 3 medium Tomato, Finely sliced, very thin
  • 1 or 2 Green chilly, Slit length wise
  • 1 tsp Cumin
  • 1/2 tsp Turmeric
  • 1 tsp Coriander powder
  • 1/2 tsp Garam masala or curry powder
  • 1/2 tsp Red chilli powder, Optional
  • As per your taste Salt
  • 1 tbsp Oil, Any cooking oil
  • For garnish Coriander leaves, Chopped
  • 1 Bay leaf
  • 4 Peppercorns
  • 2 Cloves
  • 2 Cardamoms, Open from tip
  • 1 stick Cinnamon
Source

Get ready to create an aromatic, flavoury, savoury dish

  1. Turn on the flame and place your pan on it
  2. Put oil in the pan. Now add cumin seeds, bay leaf, pepper corn, cloves, cinnamon, cardamon to the oil
  3. As they begin to splutter and sizzle add garlic and ginger
  4. When the garlic changes its colour add onions. Sauté onions till they become golden brown and start sweating. Stir regularly to avoid burning
  5. Now add all the spices; turmeric powder, coriander powder, garam masala/curry powder and keep stirring for a few seconds. Use your smell sensory to understand the uncooked to cooked version of each ingredient.
  6. After a few second or a minute add the chopped tomatoes. Keep stirring till tomatoes become pulpy and reduce in quantity
  7. Add chopped mushrooms and salt and cook for a few minutes till mushrooms are cooked and soft
  8. Add little water (approx 1 cup) to get the right consistency. Cook for a few minutes
  9. Garnish with coriander leaves and serve

Tips

  1. After adding spices add a tablespoon of cream and keep stirring for a few minute
  2. The more you sauté onions, then onion and spices, then with tomato the yummier the food will be


Accompaniments

Goes best with Indian bread (roti) or rice

To make 4 rotis mix(knead) 1 cup of whole wheat flour with water to form a soft dough. Now break them into 4 equal parts. Using a rolling pin flatten each part in thin round shapes. Heat a flat griddle and place the flatbread. As it changes colour, flip to the other side. When the changes side starts to puff a little using your tongs flip the side and place flatbread on flame till roti is totally puffed. If you're using a hot plate with the help of paper towel press roti on flipped side to puff it. Enjoy you dish with roti now

Comments

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    • Sonimanjari profile image
      Author

      Manjari Soni 3 years ago from India

      Thank you vvanNess

    • VVanNess profile image

      Victoria Van Ness 3 years ago from Prescott Valley

      Oh, I love mushrooms! And the pictures are great! Very nice job!

    • Sonimanjari profile image
      Author

      Manjari Soni 3 years ago from India

      Neeta, Thanks for reading my post. Onion sweating means when it starts to leave oil around it. When you sauté it for quite long in some oil, it'll be quite visible to you. Thanks

    • Sonimanjari profile image
      Author

      Manjari Soni 3 years ago from India

      Hi, thanks for reading my post. A cinnamon stick would be around half the size of your finger. Yes their are plenty of brands of garam masala, I would be able to recommend any. But for me I use any one of the famous reliable brands we get here in India

    • profile image

      Neeta 4 years ago

      One more question Manjari!

      What is the meaning of 'onions sweating'

      Thanks in advance for clarifying! Hoping this dish would be a success!

    • profile image

      Neeta 4 years ago

      Hi Manjari,

      I am a beginner cook and planning to try this recipe!

      I have a couple of questions.

      1) When you say stick of cinnamon, what length/width are you referring to.

      2) Regarding garam masala, every manufacturer uses a different recipe for garam masala from what I understand. So how to ensure taste. Which one do you recommend.

      Thanks a lot!

    • Sonimanjari profile image
      Author

      Manjari Soni 4 years ago from India

      So it's a good combination for you mushroom and spices. Thanks iguidenetwork for liking it and do give if a try.

    • iguidenetwork profile image

      iguidenetwork 4 years ago from Austin, TX

      Thanks for giving me an idea to cook mushrooms. It's a novel way for me, but I like spices too so I'm sure I'm going to like it. Voted up and useful.

    • Sonimanjari profile image
      Author

      Manjari Soni 4 years ago from India

      Thanks lemonkerdz, yes it'll taste great with roti. Do try out and share your experience

    • lemonkerdz profile image

      lemonkerdz 4 years ago from LIMA, PERU

      Wow what a nice way to eat mushrooms. We love indian food and the spiceier the better. I think any kind of indian food is better with a roti or 2 or 3 or.... sounds like a great recipe, will put it in my Pat Chapman book to try. thanks

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      Sonimanjari, that's an excellent idea. I don't mind the whole spices but my husband would enjoy the dish more that way. I'll give it a try! Thanks for the handy tip!

    • Sonimanjari profile image
      Author

      Manjari Soni 4 years ago from India

      Vespa, you know what hotel chefs do? After roasting, they tie these spices in a small thin muslin cloth and let it remain in skillet. When the dish is done and ready to serve they take out his bag. This way spice extract comes into the food and people eat without getting interrupted with pepper or cinnamon.

    • Sonimanjari profile image
      Author

      Manjari Soni 4 years ago from India

      Thanks Vespawoolf. Yes, you can grind these spices. After you have nicely sautéed tomatoes till step 6, Just separate the bay leaf and grind the whole of mixture. Now add the ground mixture to skillet, cook a little and add mushrooms and carry on to next steps. You can use this method to cook other recipes too, like cottage cheese instead of mushroom or with them, frozen chicken, jackfruit etc.

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I'd never thought to make mushroom curry before. Can I grind the spices after toasting them? My husband always complains about the whole spices. Is it more authentic that way? All that delicious flavor sounds wonderful. I look forward to trying this.

    • Sonimanjari profile image
      Author

      Manjari Soni 4 years ago from India

      Thanks chef, Do try the recipe...

    • Indian Chef profile image

      Indian Chef 4 years ago from New Delhi India

      Your recipe looks very tasty. I love mushrooms too and has put up couple of mushrooms recipes on my pages too. I liked the way you have explained pointwise how to make it. Very nicely written hub.vpting it up.