Ingredients:

• Sliced Mushrooms – 1 pack
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Onion – 1 no
• Tomato – 1 no
• Coriander powder – 4 tsp
• Masala powder – 4 tsp
• Chilly powder – 2 tsp
• Salt – 1 tsp
• Coriander leaves(optional) – 4 stems

Method:

• Wash mushrooms in warm water.
• Heat oil in a pan.
• Add ginger and garlic paste and stir, till brown.
• Add chopped onions and stir, till onions are cooked.
• Add coriander powder and
  masala powder and stir, till the smell of masala powder comes out.
• Add one or two chopped tomatoes, chilly powder and stir well, till tomatoes blend well.
• Add mushrooms, cover the pan with a lid and cook on a low fame,
  till mushroom is cooked.
• Secret to cooking mushroom well is that you should not cook mushroom in water. Mushroom, itself has a lot of fluid which comes out when heated up. Hence it gets cooked in its own fluid.
• Add water and salt as required and stir well, till everything blends.
  Garnish with coriander leaves.

Ingredients:

• 4 Toasted buns
• 4 Portobello mushroom
• 2 Garlic flakes
• 4 Leaf lettuces
• 1/2 Cup vinegar
• Mozzarella cheese
• 1 tsp Pepper
• Salt to taste

Method:

• Chop the garlic flakes.
• Mix olive oil, chopped garlic, vinegar,pepper and salt.
• Marinate Mushrooms in this mixture for 2 hours.
• Grill the marinated mushrooms till they turn soft.
• Spread chesse slice on buns.
• Top with a mushroom and lettuce leaf.
• Top with another bun.
• Grilled Mushroom Sandwich is ready.

Ingredients:

• 400 gm Button Mushrooms
• 200 gm Capsicum
• 2 medium Onions
• 2 cm Ginger
• 6 flakes Garlic
• 4 tbsp Oil
• 1 tsp Chili Powder
• 2 tsp Dark Soya Sauce
• 2 tsp Vinegar
• 1 tbsp Corn Flour
• 1 cup Water
• Salt to taste

Method:

• Cut mushrooms into halves.
• Cut capsicums into halves, remove the seeds and cut into thin strips.
• Grind onion, ginger and garlic to a paste.
• Heat 4 tbsp of oil. Fry the ground paste.
• Add chili powder and ¼ cup water. Simmer till almost dry.
• Add capsicums, mushrooms and salt. Cover and cook on low flame till vegetables turn tender crisp.
• Add Soya sauce and vinegar. Mix corn flour with water and add.
• Bring to a boil, simmer for 1 minute.
• Serve Chili Mushroom hot with noodles or fried rice.

Ingredients:

• 12-14 Mushrooms, roughly chopped (I used Button Mushrooms)
• ¾-1 tsp Tamarind Paste
• 2 tbsp Coriander Leaves, finely chopped
• Salt to taste
• 1 tbsp Channa Dal (Split Yellow Peas)
• 3-4 Dry Red Chillies, halved (Adjust acc to taste)
• 1 tsp Black Pepper Corns (Adjust acc to taste)
• 1 tsp Mustard Seeds
• Few Curry Leaves
• 1 tsp Oil

Method:

• Wash, pat dry and chop mushrooms into bite sized pieces and keep them aside.

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Ingredients :

• 3 cups mixed wild mushrooms (I used baby bella mushrooms), cleaned and quartered
• 1/2 tsp tamarind paste
• salt to taste
• cilantro, minced, for garnish
• For tempering
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 5-6 fresh curry leaves
• For spice mixture
• 1 tbsp split yellow peas (chana dal)
• 5-6 black peppercorns
• 2 dried red chillies

Method :

• Roast all the ingredients for the spice mixture. Cool and grind in a spice/coffee grinder to a fine powder. Set aside.

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